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
Recipe by Joanne Eats Well With Others at