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Christmas Banana Bread

Sliced Christmas banana bread on a serving board

5 from 1 reviews

Enrich your festive table with this flavorful Christmas banana bread loaded with lots of bananas, nuts, and dried cranberries. The aroma of fresh holiday bread will fill the kitchen as you eagerly anticipate its final result.


  • 5.3 oz. (150 g) butter softened
  • 3/4 cup + 2 tablespoons (175 g) brown sugar
  • 2 eggs
  • 1 2/3 cup + 4 tablespoons (240 gall-purpose flour
  • 2 teaspoons (10 g) baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch of ground cloves
  • 1 cup (250 g) bananas, mashed 
  • 1/4 cup (40 g) cinnamon chips
  • 1/4 cup (30 g) dried cranberries
  • 1/4 cup (30 g) chopped walnuts
  • 2 tablespoons (30 ml) dark rum

For the streusel topping:

  • 2 1/2 tablespoons (20 g) all-purpose flour
  • 3 1/2 tablespoons (20 g) almond flour
  • 2 1/2 tablespoons (20 g) icing (powdered) sugar
  • 1 1/2 tablespoon (20 g) salted butter, chilled

For decoration:

  • icing (powdered) sugar

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  1. Preheat the oven to 300 degrees F/150 degrees C. Butter and flour four porcelain mini loaf pans (9 oz. each).

  2. To make the bread batter, use an electric mixer to beat softened butter and brown sugar in a large bowl for about 5 minutes. Add eggs (at room temperature), dry ingredients (all-purpose flour sifted with baking powderground cinnamon, nutmeg, and cloves), and delicately mix with a rubber spatula.

  3. Using a fork or a potato masher, mash bananas and fold the banana mixture into the principal preparation. Add cinnamon chips, whole or chopped cranberries, chopped walnuts, and gently mix. Add dark rum and mix with a spatula just until combined (don't over-mix!). Pour the batter into the four prepared loaf pans, smooth it out, and refrigerate while making the streusel.

  4. To make the streusel topping in a separate large mixing bowl, mix all-purpose flour, almond flour, icing (powdered) sugar, and chilled salted butter cut into small pieces. Work with your hands to obtain the crumbly dough resembling wet sand. Take the loaf pans from the fridge and sprinkle streusel on top of the batter. Bake for 50 to 60 minutes. The sweet bread is ready when a toothpick inserted into the center of the bread comes out clean.

  5. Take the bread loaves from the oven and cool them in the tins on a wire rack for 10 to 15 minutes. Then run a butter knife around the edges of the pan to carefully remove the bread from each baking pan. Or leave the bread in small pans to present it in such a way. Finally, sprinkle the top of the holiday bread with icing (powdered) sugar if desired.


  1. Do not over mix the bread batter once you add mashed bananas. Instead, gently mix just to combine.
  2. Watch out for the baking time. Check the loaf for doneness: a toothpick, a long, sharp knife, or a bamboo skewer inserted in the center of the bread should come out clean.
  3. Use the same recipe to make a regular loaf in a nonstick bread pan (instead of a mini loaf pan). Bake it for 90 minutes.
  4. Make sure to cool the bread before slicing and wrapping.


Keywords: Christmas banana bread, holiday banana bread, cinnamon banana bread




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