Banana, Cranberry and Apple Bread


by: Anncoo

Banana breads are usually quick breads which are leavened with baking soda instead of yeast. This is also the best way to use up over-ripe banana for both a delicious and healthy treat. Do you know that 23rd February is National Banana Bread Day? To celebrate National Banana Bread Day that is tomorrow, I adapted the recipe from My Kitchen Snippets partly because I still have leftover of bananas and dried cranberries. This is the moist, soft and delicious banana bread recipe that I ever tasted. It is so fragrant while it's being baking in the oven, I'm giving 5 stars for it.


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serves: 6

1 1/2 cups flour (Plain flour) ~ 200g

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

3/4 cup sugar ~ 130g

2 eggs

1/2 cup + 2 tbsp vegetable oil ~ 100g

4 tbsp milk

1 tsp vanilla

1 cup dried cranberry ~ 125g

1 apple – grated (green apple)

3 large bananas – mashed ~ 235g without skin on

Nutrition Facts
Banana, Cranberry and Apple Bread

Servings Per Recipe: 6

Amount per Serving

Calories: 545

  • Total Fat: 21.3 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 55.6 mg
  • Sodium: 232.4 mg
  • Total Carbs: 86.5 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 50.5 g
  • Protein: 6.2 g

how is this calculated?

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1.  Line and greased a loaf pan. (I used cooking spray to grease the pan) Pre-heat the oven to 350 degree F (170 C).

2.  In a mixing bowl, combine flour, baking powder, baking soda, salt and sugar. Mix well and set it aside.

3.  In another mixing bowl, combined eggs, milk, oil, vanilla, grated apple and mashed bananas. Mix it well with a big spoon. Add in the dry ingredients into the eggs mixture. Mix until combined.

4.  Lastly add in dried cranberries. Mix well and pour it into the baking pan. Bake for 70 minutes or skewer inserted into bread and comes out clean.

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