This Cranberry Banana Bread with Triple Coated Chocolate Ganache is ultra moist, dense, and flavourful. I love cranberries and banana loaf so I decided to bake this rare combination and added a glossy semi-sweet chocolate ganache to combine the flavours. This Cranberry Banana Bread with Triple Coated Chocolate Ganache is such a beaut! It’s about both appeal and taste after all!
The ganache was dropped and smeared over the loaf when the loaf was in the loaf pan after cooling to get the sharp edges without any running down the slides of the loaf. It was coated three times to get the right ganache thickness. This loaf is ultra moist, dense, and flavourful. It’s about both appeal and taste after all!
If there is one recipe that I can say it is worked on to near perfection, it would be my banana loaf recipes including this one. My Oreo banana loaf recipe seems to show consistent results too. Yes, you read right, I have a Oreo-stuffed banana loaf recipe.
Tossing cranberries in 1 Tbsp of flour so they are lightly coated before folding the cranberries into the batter will prevent the berries from sinking to the bottom of the loaf when baking.
Cranberry Banana Bread with Triple Coated Chocolate Ganache
Ingredients
Cranberry Banana Bread
- 1/2 cup butter, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 cups flour
- 1 cup frozen cranberries
Chocolate Ganache
- 1/4 cup chocolate chips I used semi sweet
- 1/4 cup heavy cream
- 1/4 Tbsp butter
Instructions
Cranberry Banana Bread
- In a large mixing bowl, mash bananas on low-medium speed using a mixer or with a fork/masher.
- Mix in butter and sugar. Add one egg at a time, vanilla extract, and mix until fully blended.
- Add all dry ingredients, mix until fully blended.
- In a separate mixing bowl, toss cranberries in 1 Tbsp of flour so they are lightly coated. Fold cranberries into the batter. This step prevents the berries from sinking to the bottom of the loaf when baking.
- Pour batter into a lightly greased loaf pan.
- Bake at 350 F for 50 minutes to 1 hour until inserts in the centre of the loaf comes out clean.
Chocolate Ganache
- Microwave in a small bowl all ingredients, mixing every 30 seconds until smooth. Wait until ganache is cooled down a bit before use or it would be too runny and would not set.
- Pour ganache over the loaf starting from the top and even out using a spatula working down the loaf smearing slowly and lightly. Cool the loaf in the refrigerator for 2 minutes to help the ganache set faster. Repeat two more times to get triple layers!
- Let the ganache set before removing the loaf from the pan and slicing!
If you’re into banana bread, using the search tool on my website for “banana bread” will give you multiple banana loaf recipes that I have created and love. They go so well with coffee in the mornings and have become a favourite. Hope you love them as much as I do!
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