Banana Bread with Cranberries & Chocolate Chips


Sometimes I think that David deliberately lets bananas stick around past their prime so that I will make banana bread.

It works every time.


  • 3 bananas
  • 2 1/2 tablespoons of butter, melted
  • 3 tablespoons plain or vanilla yogurt (can substitute with more butter if you’d prefer)
  • 1 egg
  • 2 teaspoons vanilla
  • 1/2 cup sugar
  • 1 1/2 cups of flour
  • 1 teaspoon baking soda
  • 1 cup fresh cranberries*
  • 3/4 cup chocolate chips (optional…but not really!)

*You can use dried cranberries instead of fresh if it’s what you have, but I highly recommend the tart pop of fresh cranberries!  I keep a couple bags in the freezer.


Preheat oven to 375°F

1) With a mixer, beat together the bananas, melted butter, yogurt, egg, and vanilla.

3) Add the sugar, baking soda, and the flour, mixing until smooth (it’s okay if there’s still a few chunks of banana).

5) By hand, stir in the cranberries and (if using) chocolate chips.

6) Pour the batter into a greased loaf pan (9×5 and 8×4 both work).

7) Bake for 50-60 minutes, or until top is browned and a fork comes out clean from the center.

8) Remove the banana bread from the pan and allow to cool for 5-10 minutes before slicing.

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