Cranberry Banana Bread

Chef’s Notes: I was in the mood for a quickbread this morning, and found some bananas and cranberries lurking in the fridge. Hrm, I wondered, how would that taste? I googled, found this recipe…and was totally delighted with the result! I was a good girl and shared…the family and the co-workers enjoyed it also! I made only a few small alternations to the original recipe.

Cranberry Banana Bread
makes 1 loaf

1 C. ripe bananas, smashed (original recipe – 3 bananas)
5 T. salted butter, softened (original recipe – 1/3 C. melted butter)
3/4 C. brown sugar
1 egg
1 teaspoon vanilla
1 tablespoon orange juice (original recipe – bourbon)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
Pinch of ginger (I added this)
1 teaspoon baking soda
Pinch of salt
1 1/2 C. flour
1 C. fresh cranberries

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and juice, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix. Add the cranberries, and stir until just incorporated. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 45 minutes (original recipe – 1 hour). Cool on a rack. Remove from pan and slice to serve.


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