I'm a native Texan with a passion for good food and Texas history. Tex-Mex is a way of life for me, and so is baking!
Dear World: I’ve found the best banana bread recipe. No, seriously, I have! I know, I know, food bloggers try to convince you all the time that what they’ve made is the best thing ever. Hear me out.
Something about this bread kept calling to me. I purposely let bananas go black on the counter top just so I could make it. Then, as I dug through the pantry for all the ingredients, one of my impulse King Arthur Flour purchases, Maple Flav-R-Bites, jumped out while I was trying to ferret out the walnuts. (The state of my pantry is a post for another time…)
I have these Flav-R-Bites in cinnamon too. I’ve used them in quick breads with great success in the past, so as I piled ingredients on the counter, I tossed the Maple flav-r-bites next to the walnuts.
This is the best banana bread ever because the maple flavor mellows out the banana flavor so that you’re simply left with a buttery, Autumnal breakfast bread. This, my friends, is banana bread for when you aren’t in love with bananas.
I’ve never been a huge fan of banana bread. After a day or two, I find the overly sweet banana taste to be overwhelming, and I give up on eating the rest of the loaf.
I can tell you that James and I managed to eat this entire loaf by ourselves inside of a week. It keeps in the fridge incredibly well. I found myself in the fridge a couple of times a day, tearing off bits of a slice straight from the ziploc bag.
The walnuts and cranberries add just enough texture to make Maple Cranberry Banana Bread a hearty and toothsome breakfast. Or elevenses. Or 4 o’clocks. Whenever you need a sweet little pick-me-up.
Maple Cranberry Banana Bread
Adapted from Sweet and Savory Tooth
Makes one 8.5″ loaf
2 cups all purpose flour
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 cup brown sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 cup mashed bananas (I used 4 medium sized bananas)
1 cup Maple Flav-R-Bites
5 ounce bag of Craisins
1/2 cup walnuts
Preheat oven to 350°F. Grease and flour a loaf pan. (I used a standard 8 1/2″ pan.)
In a medium-sized mixing bowl, combine flour, kosher salt, and baking powder. Whisk together to distribute the ingredients and aerate the flour.
In the bowl of a stand mixer or a large mixing bowl, cream butter and brown sugar together on medium speed.
Add eggs and beat again until completely incorporated. In a bowl or measuring jug, mash the bananas with a fork and then add them to the wet ingredients and mix on low until they’re well incorporated.
Add the Maple Flav-R-Bites and mix through with a spatula. Let stand for 10 minutes. This softens the flav-r-bites so that they become pockets of maple flavor instead of crunchy maple bits.
Mix in the walnuts and dried cranberries with a spatula.
Pour the batter into the greased and floured pan, and bake for an hour and 15 minutes, or until a toothpick inserted into the center of the bread comes out clean.
If you desire, put a couple pats of butter on top of the bread in the last 10 minutes of baking for a crunchy crust.
Disclaimer: This post is not affiliated, nor was it solicited by King Arthur Flour. I truly enjoy their products and purchase them on a regular basis.
Where links to Amazon are provided, they are affiliate links. This means that if you later purchase something from Amazon after getting there via the link I provided, I get a few cents from Amazon’s profit on what you purchased.