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Cranberry Banana Bread with Triple Coated Chocolate Ganache

Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings 1 loaf

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!