Banana bread is one of those desserts that allows you to use your not-so-prime bananas and prepare something magical for your taste buds.
What there is not to like about banana bread? It is perfect for breakfast, afternoon snack, or evening dessert. Either way, it is always welcome in everyone’s homes. Here is my version of the banana bread with cranberries and white chocolate chips. I added a bit of fun to my classic recipe. I love each bite.
How often have you wondered what to do with your past-its-prime bananas, even if you have made a fruit smoothie or just tossed them? Here is a great recipe that requires your banana to be ripe and accepts the one that may be past its prime.
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This recipe makes two loaves. It is a great gift during the holidays. Use smaller molds and watch the baking time closely. A great present is always well received.
I have enjoyed making and giving this banana cake for decades, and it is always so welcomed.
Suppose you omit the chocolate chips and the cranberries, a variation of this terrific cake. In that case, you can enjoy it as bread and alongside your Eggplant Gratin or Roasted Chicken for something different and fun.
In this Article
- Why use room-temperature ingredients?
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious banana cake
- Pro Tips
- Variations and Substitutions
- Storing and Heating
- If you enjoy this banana cake with dried cranberries and chocolate chips, you may want to try my other recipes.
- Banana Bread with Cranberries and Chocolate Chips
Why use room-temperature ingredients?
Room-temperature ingredients blend easier and better, creating a smoother, silkier batter, which in turn helps create light, tender baked goods.
Take all your cold ingredients out of the refrigerator at least an hour ahead of time or even sooner, and bring them to room temperature in your kitchen before starting to cook or bake with them.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Bananas – Ripe are the best as they will bring all the sweetness and flavor to this cake.
Sugar – you need some sweetness, and sugar provides that
Unsalted Butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.
Eggs – large and at room temperature
Unbleached flour – the less process, the best
Baking soda – your leaving agent
Salt – helps with the baking soda
Vanilla extract – always gives it an extra layer of flavor
Dried cranberries – give it that extra sweetness
White chocolate chips – fun and sweet
Equipment Needed
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Electric beater or KitchenAid
Step by step on how to make this delicious banana cake
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- With your KitchenAid stand-alone mixer, cream the sugar and the unsalted butter until light and fluffy.
- Add the fork-smashed bananas and eggs and continue beating until well blended.
Do not worry if the mix does looks as it it is not uniform but segmented.
- Sift the flour with the baking soda and salt a couple of times and slowly add it to the butter- egg mixture. Do not overblend.
- Fold in the vanilla, cranberries, and chocolate chips.
- Pour the batter into two loaf pans that you will have greased in the interim and bake in the center of the oven for about 45 minutes to one hour. Not all ovens are the same. I suggest testing with a toothpick, and if the center comes out clean, they are ready.
Do not let the dark sides of the loaf fool you into believing that it is ready. This banana bread takes longer to bake than usual.
Pro Tips
- Because the white chocolate melts in baking, this banana bread will take slightly longer to bake than your usual one. As with each oven, the baking process may be different; I strongly suggest you bake it for 45 minutes and then do the toothpick test in the middle of the bread to ensure it is baked all the way through. Trust me here. The sides may be darker, but nothing is worse than a loaf of non-baked banana bread.
- Let it cool in the mold over a cooling rack. Once cooled, remove the mold and continue the cooling process over the rack. Using a rack will facilitate a faster, even cooling of your banana bread.
Variations and Substitutions
- I made this recipe without chocolate and white chocolate chips, which was amazing.
- You can substitute white chocolate with tiny dark chocolate chips.
- Chopping a handful of pecans or walnuts and adding them to the batter before baking adds some crunchiness. I also add a few chopped pieces on top of the batter to add an extra layer of crunchiness.
Storing and Heating
Storage: This delicious banana cake can be stored at room temperature in a covered cake stand for a few days.
Refrigerate: Leftovers can be stored in a glass-sealed container or tightly wrapped for up to three days.
Freeze: Wrap the cake in plastic wrap and place in a freezer bag. It will stay in the freezer for up to 2 months. Thaw the cake overnight in the refrigerator or kitchen counter for several hours.
You will enjoy the crunchy bite of the bananas’ natural sugar with the chocolate, and of course, the cranberries are a great balance. Add your favorite nuts to it to give it your personal touch.
Grab a cup of your favorite coffee, tea, or milk, a warm blanket, a great book, and a huge slice of banana bread with cranberries and chocolate and relax.
If you enjoy this banana cake with dried cranberries and chocolate chips, you may want to try my other recipes.
Banana Bread with Cranberries and Chocolate Chips
Ingredients
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 6 ripe bananas, (around 3 cups)
- 4 eggs, well beaten
- 2½ cups unbleached flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon vanilla
- 1 cup dried cranberries
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350°.
- With an electric beater, cream together sugar and butter until light and fluffy. Add bananas and eggs, beating until well-mixed.
- Sift together dry ingredients three times. Blend with the bananas mixture but do not over mix. Fold in the vanilla, cranberries, and chocolate chips.
- Pour into 2 lightly-greased loaf pans. Bake for 45 minutes to one hour, until firm in the center and the edges begin to separate from pans. Do not over bake.
- Cool on a rack for 10 minutes before removing from pans. These freeze beautifully.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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