Swap Ready

Made from Scratch Cranberry Banana Bread


I mentioned a few weeks ago that as soon as fall arrives, everyone starts obsessing over pumpkin recipes. I pass no judgement because I’ve been known to consume more than my fair share of pumpkin. But just as I can’t imagine a festive fall table without pumpkin, I can’t imagine one without cranberries. I think the fruit is recognized best in its jellied or juice form, but these colorful, tart berries compliment sweet baked goods perfectly (fresh or dried). This recipe jazzes up your standard banana bread. The cranberries provide color, a nice little pucker, and a big dose of antioxidants. Also, the bananas provide all the sweetness you need – no white sugar or flour – making this the perfect not-too-sweet snack or breakfast. I personally enjoy it with my evening cup of tea, smothered in butter.

These loaves make a great hostess gift or gift for friends and family over the holiday season.

Recipe Title


Kim @ onceamonthmeals.com


  • 5 mashed ripe bananas
  • 0.5 cups unsweetened applesauce
  • 0.5 cups milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups white whole wheat flour
  • 0.5 cup rolled oats
  • 0.5 cup wheat germ
  • 1 teaspoons baking soda
  • 1 teaspoons baking powder
  • 0.75 teaspoons cinnamon
  • 0.5 teaspoon nutmeg
  • 0.75 cups fresh (or frozen) cranberries
  • 0.5 cups chopped pecans
  • 1 teaspoon orange zest


Mash bananas in a large mixing bowl. Whisk in applesauce, milk, vanilla extract, and eggs. In a separate bowl, whisk together flour, oats, wheat germ, baking soda, baking powder, cinnamon, and nutmeg. Add dry ingredients to the banana mixture and stir until just combined. Gently fold in cranberries, pecans, and orange zest. Pour into greased 9 x 5 loaf pans. Bake at 350 degrees for 50 minutes or until a knife or toothpick inserted in the center comes out clean. If you used frozen cranberries, you may need to increase cooking time slightly. Cool 5-10 minutes, then turn out on a wire rack.

Freezing Directions:

Bake as directed above. Cool bread completely on a wire rack. Slice into pieces. Place in a gallon sized freezer bag and store until you’re ready to serve. Thaw to serve. Reheat and serve with butter if desired.

Servings: 2 loaves (9 x 5)


**conversion chart image provided by Erik Spiekermann

16 Responses to “Made from Scratch Cranberry Banana Bread”

  1. Lesley says:

    As an Ocean Spray cranberry grower I couldn’t agree more!

  2. Jenny B says:

    That looks delicious! Just wanted to comment to say how much I appreciate this blog. I recently discovered it and ever since then I have been LOVING all the different menus posted (even though I’m not on a specific diet…I only lean towards the heathier/dieters menu). I also really like the freezer recipes. I’m a full time student with 2 part time jobs and I love cooking and hate eating a lot of processed food. Soo….THANKS :) Look forward to seasonal food posts…if any might get posted, that is….either way, I look forward to posts!

  3. Sarah Bradley says:

    I have everything for this except for wheat germ. Could I substitute oats or ground flax seed?

  4. Debs says:

    I could only get dried cranberries. Should I soak them in hot water to plump them a bit before I use them?

    • kim says:

      You could do that if you want to, but the bread will be good with dried cranberries as well. Just be sure to adjust the amount.

      • Debs says:

        (trying not to sound stupid) would i need less of the dried, or more? I’ve not done a change like that to a recipe before. Thanks :)

        • kim says:

          I’ve never used dried cranberries in this recipe, but I’m going to guess about a 1/2 cup of dried. You can always add a little more if you think you need it.

  5. Debs says:

    Thanks so much for your help, Kim. I made this on Saturday and it’s delicious. I put in a half cup of dried cranberries.
    I also did one loaf with the nuts and one without, because my daughter doesn’t like them, and they both taste good, though I think I prefer with the nuts :)

  6. Erin says:

    If I use white flour instead of wheat, would I change the amount or still use 2 cups? Thanks!

  7. Melanie says:

    I have made these a few times as freezer breakfasts for my family. I have 4 kids 5 and under and we ALL love this! Thanks for the recipe!

  8. Joelle says:

    No salt?? I just made this and it is in the oven… Assuming it will be good based on the other comments. We are vegan so I subbed Ener-G egg replacer for the eggs.

Leave a Reply

After hitting submit your comment will await moderation.