Banana Bread With Dried Cranberries

Cranberry, nutty, and chocolate flavor are added to classic banana bread in this easy recipe. Enjoy this delicious bread with coffee this holiday season. 

– 1 cup all-purpose flour – ½ cup unsweetened cocoa powder – 1 ½ teaspoons baking powder – ½ teaspoon sea salt – 1 ½ cups mashed bananas about 3 medium banana – ¼ cup dried cranberrie – 1 large egg room temperature – ¼ cup coconut butter – ¼ cup canola oil – 1 cup light brown sugar packed – 1 teaspoon vanilla extract – ½ cup walnuts chopped - optional



Preheat oven to 350°F. Take a 9-by-5-inch or 8-inch loaf pan and spray it with nonstick baking spray. 

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Mix flour, cocoa powder, baking powder, and sea salt in a medium bowl or sift if time allows.

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Smash ripe bananas with a fork in a large bowl to remove large chunks. Pour in oil, vanilla, eggs, and soft coconut butter. Ensure complete mixing. 

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Smoothly add brown sugar. Avoid overmixing the dry and wet ingredients by gently folding with a spatula. Mix in walnuts and tart cranberries. 

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Bake the loaf for 60 minutes in the preheated oven until a toothpick inserted into the center comes out mostly clean with no raw batter. 

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Start checking the bread at 50 minutes and every 5 minutes if it needs more baking. Transfer the pan to a wire rack to cool the bread for 15 minutes after baking. 

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Run a knife around the loaf's edges and gently remove it from the pan onto the wire cooling rack. Reserve until slightly warm. Cut and serve slices.

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Cranberry Orange Bread Recipe With Glaze 

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