Few things can compete with the warm, inviting aroma of freshly baked banana bread. The sweet, buttery flavor paired with a moist, thick texture is a staple in American kitchens and with this recipe, you will see why! Many banana bread recipes out there are very uniform in texture. Heavy, thick, sweet, and soft. My preference? I like a little more variation. In this banana bread recipe, you will see that aside from the standard ingredients, I added in a little flair by including walnuts and dried cranberries. Walnuts to add a nutty “soft crunch” and aroma, cranberries to add a pop of chewy tartness.
Why cranberries? Growing up in jersey, there was and still is a cranberry festival each year. It was actually one of my husband and I’s first dates. The entire town would light up with cranberry based gifts, treats, pies and drinks all along the cranberry bogs. The sweet berry smell paired with crisp autumn leaves had me in heaven! Aside from the memories I tie to cranberries, I thought they would make the perfect addition to liven up the smooth flavor of bananas. So, let’s begin!
What You’ll Need
- 3 large overripe bananas (or 4 small/medium)
- 1 egg
- 1 tbsp milk
- 8 tbsp butter (unsalted)
- 1 ½ cup flour
- ½ cup sugar
- ¼ cup brown sugar
- ¾ cup walnuts
- ¾ cup dried cranberries
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp salt
How You’ll Make It
Start by preheating the oven to 400F. While it’s heating, start toasting the walnuts in a skillet until golden brown. This will really bring out flavor and a beautiful, nutty aroma. Keep in mind that walnuts can burn easily if not stirred so keep it moving! Remove from skillet and set aside to cool.
Next, blend all dry ingredients: 1 ½ cup flour, ½ cup sugar, ½ cup brown sugar, 1 tsp baking soda, 1 tsp cinnamon and ½ tsp salt. Add in mashed bananas, 1 tsp vanilla extract, 8 tbsp melted butter, 1 tbsp milk, 1 large egg, ¾ cup dried cranberries and the toasted walnuts.
Grease a 12-cup muffin tray and fill each cup to the brim. You can also use cupcake liners if that’s easier. Bake for 5 minutes at 400F then decrease the oven to 350F for an additional 16-17 minutes. When the muffin tops begin cracking and turning golden brown, you know they’re ready.
Take all muffins out of the hot tray (be careful!) and allow to cool on a wire rack for 10 minutes. Enjoy warm!
Tips
Bananas not ripe enough? If you have a day to spare, seal them in a brown paper bag for 24 hours to speed up the process. You can also bake them at 350F for a few minutes to soften them up.
If you don’t have fresh bananas, that’s just fine. You can frozen bananas instead as long as they’re thawed and mashed.
Cranberries are excellent in this recipe, but not required. Many people use raisins or no fruit at all other than bananas. Chocolate chips are also an excellent option. It will taste great either way!
Homemade Banana Bread Muffins
Ingredients
- 3 bananas large or 4 small/medium
- 1 egg
- 1 tbsp milk whole
- 8 tbsp butter unsalted
- 1 tsp vanilla extract
- 3/4 cup walnuts
- 3/4 cup cranberry raisins craisins
- 1 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
Instructions
- Preheat oven to 400℉.
- Toast ¾ cup walnuts in a cast iron skillet, stirring consistently, until golden brown. Remove from skillet to cool.
- Blend together 1 ½ cups flour, ½ cup sugar, ½ cup brown sugar, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt.
- Mash bananas and add to the dry ingredients.
- Blend in 1 egg, 1 tbsp milk, 8 tbsp melted butter, 1 tsp vanilla extract, ¾ cup toasted walnuts and ¾ cup cranberry raisins.
- Grease a 12 count muffin tray and spoon in batter to the top. Cupcake liners can also be used in place of greasing.
- Bake 5 minutes at 400℉ and decrease to 350℉. Bake an additional 16-17 minutes or until golden brown.
- Remove from oven and allow each muffin to cool on a wire rack for 10 minutes before serving.
- Enjoy!