Go Back

Cranberry Banana Bread

Cranberry Banana Bread is a delicious cross between a cake and bread that's a wonderful morning treat!
Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9 to 16 servings
Author Becca Heflin



  • 1 teaspoon unsalted butter softened, or nonstick cooking spray
  • 1 cup cake flour
  • 3/4 cup low carb baking mix
  • 2 teaspoons baking powder
  • 1/3 cup organic "raw" honey processed honey can be used, but the flavor won't be as prominent
  • 1/4 cup unsalted butter softened
  • 1 cup mashed bananas about 2 medium-sized bananas
  • 2 egg whites lightly beaten
  • 1 cup fresh cranberries coarsely chopped


  • 1/2 cup confectioner's sugar
  • 1 tablespoon milk more if a thinner consistency is desired


  1. Heat oven to 350 degrees F. Use 1 teaspoon butter or cooking spray to lightly grease an 8-inch x 8-inch cake pan.
  2. In a medium bowl, add flour, baking mix, and baking powder. Whisk to combine, then set aside.
  3. In large bowl of an electric hand or stand mixer, beat honey and butter on medium speed until creamy. Add bananas and egg whites; mix until blended, scraping down sides of bowl as needed. Add flour mixture; mix until blended, scraping down sides of bowl with a rubber spatula as needed. Use a mixing spatula to fold in the cranberries, then spread the batter evenly into the prepared baking pan.
  4. Bake for 35-45 minutes, or until toothpick inserted into the center of the cake comes out dry or with just a few crumbs attached. Remove pan from oven and transfer to a wire rack. All the cake to cool completely.
  5. If desired, mix the glaze by combining the powdered sugar and milk in a small bowl; use a spoon to stir until combined. Drizzle glaze over the cooled bread, or use a spatula to spread an even layer across the surface of the cake.

Recipe Notes

If you'd like to use all-purpose flour for this recipe, use 1 3/4 cups instead of the cake flour and low carb baking mix