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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 4 |
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“Full of cranberries and bananas, this bread deliciously balances tart and sweet.” From: Canadian Living, October 2006 Ingredients:
1/2 cup butter, softened |
1 cup granulated sugar |
2 eggs |
1 cup banana (about 3 small, mashed ripe) |
1 teaspoon lemon juice |
1 teaspoon vanilla |
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup milk |
1 1/2 cups cranberries (fresh or frozen, coarsely chopped) |
1/2 cup nuts (pecans are good) |
Directions:
1. Line a 9 x 5-inch loaf pan with parchment paper or grease; set aside.
2. In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, heating well after each. Beat in bananas, vanilla and lemon juice.
3. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Sitr into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Fold in cranberries and nuts. Scrape into prepared pan, smoothing top.
4. Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan on rack for 5 minutes, Remove from pan and peel off paper; let cool completely. Wrap in plastic wrap; store at room temperature for 24 hours before slicing. (It will be crumbly if you try to cut it before this.).
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