This banana cranberry bread with an amaretto glaze has bursts of fruitiness in every bite!

I am an alien life form when it comes to bananas.

I like them on one day, and one day only.  And that day is the day before you think they are going to turn yellow.

As soon as they’re ripe enough for normal humans to eat, I declare them dead to me.  And god help them should they find themselves in my kitchen with even a single speckle of brown.  Out they go, in a very “if you want to live in MY house, you have to live by MY rules” kind of way.

And this, my friends, is why I don’t buy bananas.  It would be exhausting to have to kick them out every week.


However, the good thing about having roommates is that you don’t all have the same neuroses.

Some of your roommates might be less rigid about letting bananas rot ripen on the counter than you are.  (These roommates will also probably make better parents than you will.  Accept that.)

And so you might wake up one morning and have some seriously brown bananas sitting on top of your fridge.  You might have a compulsion to deep clean the entire kitchen because it has come into contact with a brown banana.  Or you might do what any sane(r) person would do and, while your roommate isn’t looking, turn the bananas into banana bread.

No one looks at you strangely when you bake banana bread.  But they might if you decide to mop the top of the refrigerator at 6AM.  Just saying.

Picnik collage

I know lots of people out there. In the blogospheric ether.  Are posting Valentine’s Day dessert recipes like it’s next week or something.  And you might be looking at this banana bread and thinking that it’s really a plain Jane kind of thing.

Not true.  This one time, in high school, my boyfriend-at-the-time and I got into a big fight.  Huge fight.  It was my fault.  All of it.  Every last bit.  (And that is the first and last time you will ever hear me admit to something like that.)  And so to try to make it up to him, I made him banana bread.  Two loaves.  He ate both of them by the end of the day.

And then he got mad at me for trying to make him fat.


Bad story.

My point is that even regular old banana bread is pretty damn good.  And this one is stuffed with cranberries.  You know, the ones that you’ve had sitting in your fridge for a month?  Yeah.  Those.

And it’s topped with amaretto.  Yes, that is an Italian liqueur.  Yes, Italians are renowned for making food that tastes like love.  (And being good in bed.)

Yes.  I’m 100% Italian.  Just putting it out there.

Banana bread.  Make it.


Now, before we get to the recipe and while we’re on the subject of sexual prowess, I need to talk about the Ridiculously Delicious Challenge that I was invited to participate in by MarxFoods.

Step 1 of this challenge is to choose three of twenty ingredients that I would want to win as a prize.  And then tell the world what ridiculously delicious thing I would do with them.

As most of you know, I am on a quest for love.  And what better way to lure cajole seduce men into my apartment than with a seriously aphrodisiac-rich meal.  One that will have them literally begging for more.  Both because it tastes so good and because their hormones are even more active than normal. If that’s possible.

So the three ingredients I would choose are: bourbon vanilla beans, pink salmon fillets, and fresh daruma wasabi.  All of which, according to Cosmo (and hello what better source could I find!), are some serious aphrodisiacs.  Salmon has omega-3s, which amp up sex steroid hormone production.  Vanilla stimulates your nerves, which makes sex feel even better.  And the wasabi will get your heart pumping so you’ll have blood flow to where you need it. When you need it.

With all of the testosterone stimulation that will be wafting from this apartment.  I fully expect that I’ll be engaged by the end of this contest.  So…by April.  And then my future spouse can come watch me run the Boston marathon.  And sit with me in Marathon Village at 4AM in the frigid cold while we wait for the race to start.  Yes, I’ve got this all planned out.

Picnik collage

Banana Cranberry Bread with an Amaretto Glaze
This banana cranberry bread with amaretto glaze has bursts of fruitiness in every bite!
Yield: 1 loaf
  • 3-5 bananas, smashed (3 if you want a more bread-like loaf, 5 if you want a dense super insanely moist loaf)
  • ⅓ cup melted salted butter
  • ¾ cup brown sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tbsp amaretto
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • Pinch of salt
  • 1 cup AP flour
  • ½ cup whole wheat flour
  • 1 cup fresh cranberries (or frozen! unthawed!)
For the glaze
  • 3 tbsp amaretto
  • 2 tbsp half and half
  • 2-3 cups powdered sugar
  1. Preheat the oven to 350. With a wooden spoon, mash the bananas and butter together in a large mixing bowl. Mix in the sugar, egg, vanilla, amaretto, and then the spices. Sprinkle the baking soda and salt over the batter and mix in. Add the flours and mix. Stir in the cranberries until just incorporated. Pour into a an 8x4-inch loaf pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool on a rack.
  2. For the glaze, starting out with about 2 cups of powdered sugar in a bowl, mix in the amaretto and half and half until all of the powdered sugar has been incorporated into the liquids. If too thick, add more milk. If too thin, add more powdered sugar. Pour over the top of the banana bread. Try not to lick the spoon. More than five times.
Adapted from Joy the Baker
Nutrition Information
Serving size: 1 slice


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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115 Responses to Banana Cranberry Bread with an Amaretto Glaze

  1. I’m loving the addition of cranberries to the loaf! Can’t wait to hear about this future husband of yours;-) Good luck with the contest!!

  2. This looks dangerously good. I suppose by the time you read this post the bread is all gone.

  3. I agree with you on the banana issue. Slightly green is good. Beyond not good. And your dressed up banana bread is a winner. However, I’m at a loss to know how you are going to use the four ingredients you chose in a recipe????? Am I correct that they’ll all go into the same dish? = )


  4. Yum, this banana bread looks fantastic for breakfast.

  5. Nicole, RD says:

    Saving this recipe! It’s funny you talk about the one day you enjoy bananas…we TRADE bananas at work because I like them just after they’ve turned yellow, maybe with a little green, and everyone else at work likes them in a banana bread-ready state. Ew, ew, ew!!! This recipe looks DIVINE!

  6. Lyndsey says:

    I want to dive right into that first photo! Fantastic!

  7. Claudie says:

    I am so like you in regards to bananas. Can’t stand any brown spots either, and I rarely buy them… But, because of this recipe, I think I’ll get a few really soon – this bread looks amazing. I’m looking at the picture and, seeing how moist the bread is, and I just imagine how taking a bite must taste… I think I’ll alter my dessert for next week menu plan and do this recipe instead 😀

    PS: You are running the Boston marathon? Nice!! :))

  8. Kristen says:

    I won’t even eat a banana, so you are ahead of me in liking them for one day. However, baking with them is seriously another issue. I love to make banana treats for my family. I love red. Surely that means I would love to make cranberry banana bread, right?

  9. Danielle says:

    This looks great – I love banana bread but I agree with you on the banana issue.

  10. I have those bananas sitting on some tinfoil on my counter right now! I was thinking about making a banana oatmeal bake but this might get made instead. Sadly the kids won’t touch the cranberries so I’ll have to leave those out even though they are gorgeous and I would love them. I’ll let you know how it turns out if I decide to do this, this morning.

    Congrats on your impending engagement! He doesn’t stand a chance with those ingredients!

  11. janet says:

    Those are some smoking ingredients you picked, Joanne. 🙂 I can’t wait to see what you make out of that!!

    This banana bread looks yum, too, with the cranberries. 🙂 It reminds me of this orange-cranberry bread that I really like:

  12. olala..look at the texture of the banana darn moist and sexy with red cranberries!

  13. Sanjeeta kk says:

    Love the amaretto glaze on the moist and lovely bread! Go bananas…going to bake one soon.

  14. Laura says:

    I can’t wait to make this! I always buy bananas and then end up having them go bad before I can get around to eating them all. So I’ve got a few brown-ish bananas in my freezer just waiting for the perfect recipe… Think I’ve got it right here! Thanks for sharing!

  15. jenna laughs says:

    Yum! That bread looks SO moist and delicious. And your 3 ingredients were HYSTERICAL. I fully expect you to be engaged by April.

  16. Nina says:

    Joanne this looks wonderful! I bet that amaretto glaze is divine…LOVE the addition of cranberries-such a nice change from the reg banana bread!

  17. Bananas and amaretto are a match made in heaven!! If the vanilla beans, wasabi and salmon don’t work, just talk to him about prostate screening. That should do the trick!

  18. Dawn says:

    Wow that is some moist bread. My IT guy is going to get mad that I keep drooling all over my keyboard.

  19. Candace says:

    We could be related with that banana thing. Thank God David starts loving them the day that I start hating them. We make a good team. This bread kicks my banana muffins’ butt. Anything with Amaretto Sauce definitely wins. And cranberries? Seriously yum. Thanks for the recipe! Have a great weekend, Candace

  20. Love the amaretto glaze. I also love how you’re the only person I know with cranberries on hand at any given time 🙂 Miss you!

  21. Mo Diva says:

    what is this sex you speak of?
    Is it fun?
    (clearly, its been a while) lol.
    I love a good plan though so i hope it worksout.

    your banan nuerosis is noted… i will gladly volunteer to eat your spotty bananas… becuase i love them when i see those cute little brown freckles. its little bits of sweetness.

    or i can just take the bread.

  22. I like green bananas best too … but those browning bananas are great for tasty cranberry banana bread, or freezing for smoothies 🙂

    Like your plan. All one really needs is a good plan, right? The rest falls into place.

  23. Catherine says:

    This looks so moist and delicious….the amaretto glaze gives it that rich extra special touch! A cup of tea or coffee and a perfect match has been made. Blessings, Catherine

  24. Those boys won’t know what hit ’em! They’ll be so googly eyed by your delicious meal, they’ll volunteer to carry your bags, your snacks, and your drinks to the marathon! 🙂

  25. Never knew all those aphrodisiac qualities of food before! Leave it to Cosmo. I also never thought of putting cranberries in banana bread. Great idea!

  26. Tasha says:

    I have a serious love of cranberries and yet I’m pretty sure I’ve never thought to pair them with bananas. Sounds delicious, and even more so with the glaze of amaretto!

  27. Shanon says:

    My husband is the same as you but opposite when it comes to bananas. He can’t eat them if there is even a thin line of green anywhere to be seen. This means hes willing to eat bananas like 1 day of their short lives. High maintenance banana eaters! I say let’s all just make this banana bread!

  28. Kim says:

    This is one snazzy banana bread. Something tells me that this is quite addictive and hard to stop eating. Love the amaretto glaze!

  29. Pam says:

    I am not a fan of over ripe bananas either but I do LOVE a good banana bread and this one is screaming my name! Beautiful photos Joanne.

  30. Victoria says:

    First of all, good luck with the challenge! I’m sure you’ll do great. Also, while I’ve never personally been offended by a banana, I can see how the whole beating them into submission and turning them into bread thing is really empowering, and delicious 🙂 Better than throwing them away, haha.

  31. Amy says:

    I challenge you to use bourbon vanilla beans, pink salmon fillets, and fresh daruma wasabi in the same recipe!

    You and I are on the same banana page. Naturally. I buy them green as to avoid any brown spots, and yet they turn yellow two days later. By then I’ve lost interest. Honestly, I believe that bananas exist for the sole purpose of making banana bread. Or banana cream pie.

  32. Dang girl, you have already succeeded in seducing me with that bread. Seriously. Im at the door – open up!

  33. RamblingTart says:

    Dear Joanne, one of my favorite things about being home again is finally being able to read your posts. 🙂 You cheer me up and make me grin and chuckle Every Single Day. I love you for that. And I love banana bread – all kinds – though yours is especially fantastic. 🙂

  34. That Girl says:

    It would be wrong to poor the glaze directly into my mouth, right?

  35. Swathi says:

    Banana bread with cranberry with amaretto sounds delicious. Before marriage i used to eat spotted( mean ripen ) bananas after marriage my hubby made me like i am doing some thing wrong. eat only not so ripen banana. End he makes banana bread,he loves them than banana. I got another recipe to try banana bread.

  36. Nicole says:

    Wow – that looks amazing!
    I call myself a “banana racist”, anything but greenish yellow and into bread it goes! I support you!! It’s not neurosis, it’s just being right!

  37. The Mom Chef says:

    Every man within 200 miles of you is a goner. I’m glad my Hubby is this far. He’ll probably feel the pull anyhow.

    That bread is fantastic. Gorgeous. Downright edible.

  38. Corina says:

    I don’t normally like banana bread but this looks good enough for me to want to try it!

  39. Katerina says:

    The bread looks fabulous. I think the best aphrodisiac you possess is your youth, your energy and your humor. Take advantage of them as much as you can.

  40. Joanne,
    Can’t believe it took me this long to find your terrific food blog!
    I am going to try your pork black eyed pea chili this weekend!
    I linked you on my sidebar.
    Stacey Snacks

  41. Simply Life says:

    wow, this is so creative – gosh, I’d happily take this on valentine’s day!

  42. Julie says:

    send your brown naners my way haha i ONLY like them when they’re superrrrrrr brown. like they have to have atleast 20 brown spots on them for me to like them haha

  43. I also dont buy bananas just because I always end up wasting them.But somtimes they make their way to puddings and bread.Love the addition of cranberries here..bread looks perfect for sunday breakfast!

  44. elra says:

    Dense and delicious looking. Love the glaze too, it making it more drool worthy.

  45. Natalie says:

    oh man. i love amaretto anything! in fact, what ELSE can we use that glaze on?! you’ve got me thinking…

  46. Heck, I’ll marry you if you’d make this bread for me. Every day. But really though, wow. Delicious.

    So, I’m just throwing this out there, but I think if you keep bananas on the fridge they get riper (rotten?) faster. I think.

    Also, can you post on how to use your camera? Do you use a light box? Can you help me? You’re crazy good with the photos!

  47. Claire says:

    Ha! I’m like you…the best banana has a bit of green on the tip! Once it has brown on it, it is better in bread. I tend to “steal” bananas from the residents’ lounge so that I don’t have to buy them. Though, sometimes I buy the big bag of “ready to eat” bananas and save them for baking…have some of those to use right now!

  48. Jen_from_NJ says:

    I love the idea of cranberries in banana bread! Oh, and amaretto glaze – WOW!

  49. Mary says:

    Joanne, this is a work of art. I’ve bookmarked this and plan to make it very soon. Have a wonderful weekend. Blessings…Mary

  50. Joanne,I am the totally opposite to you – I won’t eat bananas until I am sure that they are really ripe. Many turn to bananas to aid digestion but unripe bananas actually worsen constipation… Having said that, your banana bread looks delicious. I like any cakes/pastry with bananas in them… 🙂

  51. Hmm…Hope that plan works out for you as well as this banana bread. 😉 That glaze has me wishing for some of it right now! I’ve had a problem with too many over-ripe bananas ever since my grandson moved- you’d think that by now I’d have figured out that I don’t need so many when I don’t have the prime banana eater around. At least it gives me lots of reasons to make banana bread. 🙂

  52. teresa says:

    so divine! my bakerman husband will be making this for me tomorrow, he doesn’t know it yet…but he will!

  53. aipi says:

    I tend to always use dried cranberries in banana breads but I think using fresh ones like you have done here gives it that extra moistness n fresh berry flavor..looks splendid!!

    Have a great weekend 🙂

    US Masala

  54. Eliana says:

    Dang girl Amaretto Glaze? You really know how to get DOWN!

  55. Megan says:

    I only eat bananas when they are green on the creases… and then they are dead to me too… so I don’t buy them that often, but when I do, they turn into banana bread. And next time I will have to try this version with that luscious amaretto glaze. Yum!

    If you have any extra time when you’re here for the marathon, maybe we can plan a blogger dinner, and you can meet some Boston bloggers! 🙂

  56. Sounds so delicious with cranberries, and I just love the idea of the Amaretto glaze here, yum!

  57. Angela says:

    My boyfriend walked in while I was reading your post, said, “Oooh, that looks great”, and started rubbing my shoulders. Dang, even the pictures do the trick!

  58. Kerstin says:

    You’ve elevated banana bread to a whole new level! A buys extra bananas in hopes that some will get too ripe and he’ll get banana bread – definitely the perfect way to apologize for a fight 🙂

  59. I wonder why I never thought of associating bananas with cranberries;I love the idea though and will try it with my next banana bread batch!

  60. Eden says:

    Ugh, I dated a chef once (note: dont ever do that!). He always tried to “one up” me with food. But he seriously had a major eating disorder! He used to be fat like three years before I met him. And when we dated, he ate meagerly but talked about all this great food nonstop! If anything, he tried to fatten me up to feel better about himself!
    We had a short relationship and I saw him a few months ago and call me a bitch, but I smiled to myself as I realized he’s gotten a little “pudgy”.
    O, and I need to make that bread. Pronto!!!

  61. daphne says:

    it may be some time till i can use banana in bakes after the devastating cyclone in Queensland 🙁 still, I can admire and hope… loving this bread and liquor in it! superb!

  62. Nadji says:

    Une tranche bien moelleuse.
    Ce gâteau me semble bien bon.
    Bon week-end et à très bientôt.

  63. Clearly we are twins and were separated by birth. You are the only person who understands my feelings about bananas. I only ever buy bananas one at a time, on the day that I want to eat it. If I ever weaken and buy two, I always live to regret it because by the second day the other banana is past it and has to be tossed!
    This looks so good though, I would seriously consider buying bananas just for this.
    Sue 🙂

  64. Little Inbox says:

    The bread looks really moist. Love it!

  65. Acky says:

    I hate ripe bananas too! I think exactly the same as you, Joanne! but your banana cranberry with amaretto is delicious!

  66. Rachel says:

    That looks amazing! I love cranberry anything. Especially cosmos. 😉

  67. Ada says:

    Haha once again your post has succeeded in making me crack up:) Amaretto is such a clever ingredient to use with banana bread, I can definitely see those two working harmoniously.

    Have a good weekend Ms. Italian Stallion;)

  68. marla says:

    I am with you when it comes to bananas. Once they have crossed the just yellow – they need to be put in a cake/bread. Like this one. With the glaze….gorgeous!

  69. Chris says:

    Is it bad that I like to lick the glaze bowl and spoon clean….(before I even glazed the bread and then I have to make a new batch because I ate the first bowl of glaze?)

  70. Stunning photo and looks delicious! Love the combo of banana and cranberries in this bread…

  71. There’s NOTHING plain Jane about this bread! I actually think I would prefer it to some of the super contrived Valentine’s Day treats!

    Speaking of bananas…I just bought a bunch…like 10…and left them in the trunck of my car overnight! Duh! They were a funky weird brown the next day as I guess they froze.

    Anyway, I love your list of ingredients too, would be fun to cook with!

  72. I do agree that at some point those extra ripe bananas are destined to become banana bread. Everyone seems to have a tipping point of when a banana’s ripeness falls off a cliff and is unfit to eat. What’s interesting is that it incites such strong feelings, you definitely are not the only one. This banana bread looks so moist and comforting, and it’s brilliant that you added an amaretto glaze.

  73. Oh Jo , ur so cute!!
    First of all love ur BF’s story , gosh:-)))
    And well bananas better not enter Jo’s place ….Beware…..
    And when i jus started re baking a bit back , (nope i didn blog then) the first Valentine treat (@dis [email protected] oven)was a banana nut bread but baked a sheet , cut out hearts , stuck 2 hearts of different sizes together , drizzled chocolate and send them around,lol!!
    I now think the cranberries and glaze wold have made them so wonderfully good!
    And im loving ur polka dot glass platter , cool!
    Ok wait , its a mat :-)lovely!
    happy Nutella day Jo , if there is still some left ,have a big slice with lodsa Nutella!

  74. I’m always tempted by Amaretto in recipes but can never quite shell out for these expensive liqueurs. But a glazed banana bread with tart cranberries? I think this may be the straw that breaks the camel’s back :).

  75. Lori says:

    That glaze just sets this over the top! I am with you on the one day banana window, although it is a different day. No green, but no brown. tough combo. 🙂

  76. Maria says:

    That looks lovely! We are having a shortage of bananas (the ones we do have are so expensive now) because of the cyclone that hit the Northern parts of Australia recently. I can only dream of using bananas in a cake for a while!

  77. Peggy says:

    I haven’t bought bananas in so long because I have the same hatred for the brown ones! I never think to make banana bread out of them and they just end up in the trash. I think I’m going to have a change of heart and get some bananas so I can make this!

  78. girlichef says:

    That is SO pretty! Yup. Definitely alien! Sometimes I buy extra just so they can go brown on me, LOL! ;P

  79. sophia says:

    Okay at first I was thinking, Not another banana bread recipe…and it’s NOT! Wow! The glaze makes it so…festive. No longer the humble banana bread!

  80. Raina says:

    I knew you were 100% Italian when you said you thought about mopping the top of the

    Wow! This is not your average banana bread. It sounds over the top good. Thanks for sharing. Great recipe!

    I will take a case of salmon, vanilla, and

  81. Shannon says:

    i mean, if you could make this every week… wouldn’t you want to buy more bananas? 🙂 looks delicious! and i’m going to have to remember the amaretto glaze… yum. and now i need to brainstorm for the challenge!!

  82. tigerfish says:

    You are “precise” when it comes to bananas. But I am fussy too. Nothing under-ripened or over-ripened. Love the first photo – the first thought I had was the snow-capped mountains or canyons 🙂

  83. I am very fortunate in the banana department. I like my bananas slightly green, two of my kids like them pure yellow, and the other two like them speckled with brown. And all of us are more than happy eat banana bread, cake, and muffins. Works out well!

  84. Johanna GGG says:

    I feel the same about bananas – a little green on the skin isn’t a bad thing – but a little child who asks for one in the supermarket and then wont eat it is more difficult – right now I have four bananas that need baking so that is my plan for the day – banana scones are on the menu – I love your story about your boyfriend and hope he hasn’t grown up so you can feel glad you are no longer with him 🙂

  85. This is the greatest banana bread recipe 🙂 If I can ever stop laughing I will want to say that I love your food for love choices and I expect you will have a well fed and freezing gentleman by your side at that marathon 🙂

  86. It is scaring me that I can relate to you on when it the only time to eat a banana. Fortunately, my hubby devours bananas.

    BUT, he does not like banana bread. Do I have your permission to steal the glaze recipe without the banana bread. I could just lick the bowl. Who needs anything with it?

    Seriously, I love reading your stories even though it is downright frightening to relate to them.

  87. CH says:

    I’m picky about bananas too. I used to only like them when they still had a tinge of green. In the last few years I started eating them when they were riper. But the problem is, some of them always wind up too ripe for my taste. And I’m on a budget. And I hate wasting food. And I don’t wanna eat brown bananas. So I don’t buy them, really I probably haven’t bought any in months.

    BUT overripe bananas are accettable in both banana bread and smoothies. Nothing else. Just those. And I happen to have a killer banana walnut chocolate chip bread from my Uncle John. So maybe I need to buy some bananas just to make that.

    I also love your aphrodisiac ingredients. I need to seduce a man too. If I ever go on a date again in the whole rest of my life, I’ll definitely be slipping some vanilla and salmon and strawberries into his food. He won’t notice.

  88. Julie says:

    This looks so delicious. I love the combination of cranberries and bananas.

  89. Barbara says:

    Lovely moist, rich banana bread, Joanne, aphrodisiac or not. And everything is even better with an amaretto glaze. I’m fussy about bananas…but want them perfectly ripe…barely any brown spots. A really fine line…after the brown spots appear…they go into bread or muffins. And recently I discovered roasting them….makes them even better for muffins.

  90. Lynn says:

    Best of luck on snagging that fiancee, and your banana bread looks amazing. How did you know I still have a few . . . ahem . . . cranberries lying around?

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  92. Cynthia says:

    Ouuuu, a slice of this with a cup of tea would set me right.

    To answer your question – it is ripe plantains in the soups.

  93. always love your breads and great drizzle

  94. LOVE cranberries in bread…this looks insanely delicious! 🙂

  95. La Liz says:

    Sometimes I open my bottle of Amaretto just to inhale the gorgeous aroma. That glaze is brilliant — it dresses the bread so nicely. Yummy!

  96. Esi says:

    What a great bread for winter.

  97. Reeni says:

    You’re right! Banana bread all on its own is seriously delicious. Adding cranberries makes it insanely delicious! And the glaze there are just no words for.

  98. OohLookBel says:

    Ooh, bad timing – banana prices here are going through the roof due to a cyclone, and now I’m craving banana bread (with amaretto glaze, thanks very much!). Can you please ship some of that moist banana goodness over here, stat!

  99. I agree with you the bananas–I like to consume them in their natural state one day before they are yellow too–BUT I like to let them get a bit ripe to freeze for smoothies and throwing in the food processor for “ice cream.” The bread looks delicious–love the pairing with the cranberries and that icing is divine. 😉

  100. Miriam says:

    Delicious!! I like bananas any way, shape, or form though so naturally I think the recipe is fabulous :). [email protected]Meatless Meals For Meat Eaters

  101. Monet says:

    Smile. Yes…even the most boring banana bread is one of the most amazing baked goods around. And like you, I can’t stand a ripe banana. They have to be green, but not too green…needless to say, they have a short window. Thank you for sharing such a sophisticated adaptation, my blogging friend! I’m sending you wishes for a happy and delicious week!

  102. Moist and full of wonderful flavours. Bookmarked!

  103. grace says:

    i’m precisely your opposite when it comes to bananas–i like ’em with the peel so brown, they practically disintegrate in your hands. i just made you nauseous, didn’t i…

  104. such a very delicious combo, love all these flavours
    have a nice day

  105. Oh yum, that glaze looks so beautiful over the bread!

  106. 105 comments – phew! This cake looks incredibly dense and moist and tasty and satisfying and the idea of the tart berries with the sweet bananas sound really yummy! Lucky roommates to you!

  107. Good luck with the man hunt! If you believe, you can achieve. ha Funny that you popped out the banana browning tip today on Twitter, and you don’t like brown bananas. You’re so nice!

  108. Megan says:

    I want a slice of this immediately. It looks absolutely yummy…pretty sure no one could resist a bite of this! Yum!

  109. This post took a strange turn, very quickly. Let’s just say that a green banana is not a banana at all — it’s a green mass that crunches when you bit into it. That’s not normal. Just sayin.

  110. Yasmin says:

    I love banana bread, so I am betting I will love this variation! Yum!

  111. kellypea says:

    I happen to have 3 green tinged going to be ripe tomorrow yellow bananas with brown spots on my counter, a seriously dark blackish yellow in the fridge, and a mushy black one in the trash can. Call me an optimist that I might make something with them. Some day. I even have those cranberries you speak of. What the heck. Good luck with those man bait flavors 🙂

  112. Marisa says:

    Hahhaah – funny story about your high school boyfriend. 🙂 This bread looks great studded with the berries.

  113. pajamachef says:

    i know i’m late to the party but this bread is seriously what my dreams are made of… if my bread pan wasn’t filled with pumpkin bread now & if i had overripe bananas, i would make these now. even though it’s 10:18 pm. so good!

  114. wow, looks so moist!
    Green bananas? Really?? I love those really ripe ones, yea the black

  115. I love the cracked top on the banana bread! And the amaretto glaze is the perfect thing to make banana bread more exciting. I’m okay with bananas having a bit of brown but not too much, and I don’t understand why people think super overripe (like black) bananas are best for baking. I tried it once and it was gross.

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