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Cranberry Banana Bread with White Chocolate Glaze and Pistachio Garnish Recipe

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4.2 from 72 reviews

This Cranberry Banana Bread is a moist and flavorful twist on classic banana bread, featuring tart cranberries and a luscious white chocolate glaze. Perfect as a breakfast treat or an elegant snack, this loaf combines the natural sweetness of ripe bananas with the zing of fresh or frozen cranberries, topped off with chopped pistachios for added crunch and color.

Ingredients

Bread Ingredients

  • 1¾ cups mashed bananas (~5 large bananas)
  • ⅓ cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup unsalted butter, room temperature
  • ⅓ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1½ cups whole cranberries, fresh or frozen
  • 1 tablespoon flour (for tossing cranberries)

White Chocolate Glaze

  • 2 oz white chocolate, chopped
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup heavy whipping cream
  • Chopped pistachios (for garnish)

Instructions

  1. Prepare Pan and Oven: Preheat the oven to 350℉. Grease and line a 9×5-inch loaf pan with parchment paper, allowing an overhang across the long side for easy removal.
  2. Mash Banana Mixture: Mash the bananas with a fork, leaving some chunks for texture. In a bowl, combine mashed bananas with sour cream and vanilla extract. Set aside.
  3. Cream Butter and Sugars: In a separate large bowl, cream the unsalted butter with brown and granulated sugars until the mixture is light and fluffy, taking about 2-3 minutes. Incorporate the eggs one at a time, mixing well after each addition. Then blend in the banana and sour cream mixture until combined.
  4. Combine Dry Ingredients: Whisk together all-purpose flour, baking soda, kosher salt, and ground cinnamon in another bowl. Gradually fold the dry ingredients into the wet banana mixture using a rubber spatula, mixing just until combined to avoid overmixing.
  5. Prepare Cranberries: Toss the cranberries with 1 tablespoon of flour to prevent them from sinking during baking. Fold the cranberries gently into the batter.
  6. Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 60-70 minutes until the edges slightly pull away from the pan and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the bread browns too quickly, tent lightly with foil.
  7. Cool the Bread: Let the loaf cool in the pan for 10 minutes. Using the parchment paper overhang, carefully lift the bread out and transfer it to a wire rack to cool completely.
  8. Prepare White Chocolate Glaze: Place chopped white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth. Allow to cool slightly.
  9. Mix Glaze: Add powdered sugar, vanilla extract, and 1 tablespoon of heavy whipping cream to the melted chocolate. Stir to combine until the glaze is thick but spreadable. Add an extra teaspoon of cream if needed to reach desired consistency.
  10. Apply Glaze and Garnish: Pour the glaze slowly over the center of the cooled loaf. Sprinkle chopped pistachios over the glaze. Allow the glaze to set for 15 minutes before slicing and serving.

Notes

  • Store the cranberry banana bread covered at room temperature for one day, then refrigerate for 2-3 days while enjoying it at room temperature for best flavor.
  • If you skip the glaze, the bread can be stored fully at room temperature (covered) for up to three days.

Find it online: https://flavorspath.com/cranberry-banana-bread-with-white-chocolate-glaze-and-pistachio-garnish-recipe/