Cranberry Banana Bread
Published By Martha Lucier on October 13th, 2006 in Recipes & Mealtime
The Bala Cranberry Festival is this weekend, and I am going to indulge in every cranberry delight. I made this loaf on the Thanksgiving weekend and it was a hit.
1/2 cup butter
1 cup sugar
1 cup ripe banana (about 3 small)
1 tsp each vanilla and lemon juice
2 cups flour
1 1/2 tsp baking powder
1/2 tsp each baking soda and salt
1/4 cup milk
1 1/2 cups chopped cranberries ( fresh or frozen)
1/2 cup chopped nuts
Grease loaf pan 9×5 set aside.
In a large bowl, beat butter with sugar until fluffy, beat in eggs, 1 at a time beating well after each egg. Beat in bananas, vanilla and lemon juice.
In a seperate bowl, whisk together flour,baking soda and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients ans 2 of milk. Fold in cranberries and nuts.Scrape into baking pan , smoothing top.
Bake in centre of 350F oven until inserted knife comes out clean, about 1 1/4 hours. Let cool on wire rack in pan then remove from pan.
When completely cool, wrap in plastic and keep at room temp for 24 hours before slicing. To be honest ,I wrapped it and company showed up so I sliced it within a couple of hours and it was wonderful.