Cranberry Banana Bread with Cinnamon Sugar Topping

The last few months have been a whirlwind with this whole COVID-19 / social distancing situation. With the stay-at-home orders in Ohio and not traveling for work, it gave me an opportunity to cook more at home. However, back in April, I ended up with a concussion and I was out of commission for 2 weeks. The little guy and I were playing around and bonked heads. Luckily, he was totally fine, but he must have hit me in the right spot.

I’ve also had some laptop issues the last few weeks, so now I am in the market to buy a new laptop soon. I ended up pulling out my old laptop to post a few new posts for you guys over this next week.

This is a sponsored post for Cape Cod Select®, but all opinions are 100% my own.

Cape Cod Select® sets out to be different. They have two basic goals; Provide the public with “Cranberries for All Seasons”, and make them THE BEST quality on the market.

They use fruit that is grown to the highest standards in the industry. Their cranberries are fresh frozen, which makes cranberries available year round – not just for the holidays. They are family owned and operated. They grow, harvest, process, and market the product themselves, which cuts out the middleman.

Cranberries are a popular superfood. Cranberries in particular offer a range of health benefits. They are a good source of various vitamins and antioxidants.

I had some very ripe bananas on hand and knew I wanted to make a Banana Bread. I decided to take it up a notch and add Cape Cod Select® Frozen Cranberries. Then, I took it a step further and added a cinnamon sugar topping which was the perfect complement.

The thing I love most about Cape Cod Select® Frozen Cranberries is you can pull the bag directly out of the freezer, measure out what you need, close the bag using the zip lock top and pop back into the freezer. No need to thaw – you can toss them right into the batter frozen for all your baked goods!

My husband who is typically not a cranberry fan, absolutely loved this Cranberry Banana bread! This recipe actually makes 2 loaves and I had to hide one of the loaves so it wouldn’t get eaten for our Mother’s Day brunch we had planned. You can check out my Mother’s Day Brunch spread that I put together towards the bottom of the post. From a cheesy/tomato quiche, pancakes, sausage, bacon, cinnamon rolls, fresh fruit and cranberry banana bread. Oh, and let’s not forget the mimosas!!

If you have ripe bananas and looking for a new spin on the usual banana bread recipe – this one is for you!

Cranberry Banana Bread with Cinnamon Sugar Topping

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

Makes 2 loaves - no eggs needed!

Author: Sweet Dash of Sass

Recipe type: Dessert

Serves: 24

Ingredients

¾ cup butter, softened
⅓ c. milk
2 cup sugar
1 cup applesauce
4 ripe bananas
4 cup flour
1 TBSP + ½ tsp baking powder
1 tsp baking soda
2 TBSP cinnamon
½ tsp kosher salt
1½ cups Cape Cod Select® Frozen Cranberries
Cinnamon Sugar Topping: ½ cup sugar + 1 tsp cinnamon

Instructions

Preheat oven to 350 degrees.
Grease 2 loaf pans.
To make crumb topping, combine ½ cup sugar and 1 tsp cinnamon in a small bowl and set aside.
In a large mixing bowl, combine butter, milk, sugar, bananas, and applesauce. I used a potato masher to mix and used to mix when combining with flour mixture.
Add cinnamon, salt, baking soda, and baking powder.
Slowly add flour in batches and mix with potato masher and/or wooden spoon.
Just before mixture is completely blended, stir in frozen cranberries. Mix just until blended.
Split batter into 2 greased loaf pans.
Sprinkle cinnamon sugar topping evenly over the tops of both loaves.
Bake for 55 min - 1 hour until toothpick comes out clean.
Remove from oven and cool in pan for 10 minutes.
Remove from pans and cool completely on cooling racks.