The batter for this loaf was very easy to assemble, and by the time the bread was done, the aroma in our home was what I’d like to think is a heavenly scent.
I love how this recipe calls for slices of banana rather than smooth banana. This allowed larger pieces of banana to set in the loaf - yum! I’ve mentioned the nutritional benefits of cranberries but we don’t want to sell bananas short on all their goodness. Bananas are a great source of fiber and vitamin B6 and because bananas are loaded with potassium and considered a great post-workout snack this is all the more reason to eat this after an intense exercise at the gym – and sadly could be used as a reason to justify why my husband and I finished this in one day (shame on us)!
This loaf turned out to be delicious; not too sweet, with the tartness from the cranberries well balanced by the stable banana taste. It was baked just right, nice and moist, with a slightly crispy outer crust. The slices also looked incredibly appetizing, with pretty cranberry red freckles in the brown and white cake. You could also substitute other berries for the cranberries, as they're not so easy to find.
After greasing my loaf pan I coated the pan with a cinnamon and sugar mixture for the crust. It's an extra touch that makes this bread so sweet. I suggest leaving this loaf in for the recommended time. I checked my loaf at 40 minutes and the toothpick came out clean but the middle was not done. Use your best judgment and enjoy this delicious and nutritious flavor filled cranberry banana bread!
Cranberry Banana Bread
Adapted from: The Wilson Farm Country Cookbook
1/4 cup butter, softened
1 cup sugar
2 small bananas, sliced
1 cup cranberries
1/4 cup water
1 tsp vanilla extract
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
Preheat the oven to 360°F. Grease a 9 by 5 inch loaf pan.
Cream the butter and sugar together. Add in the eggs one by one, mixing well between each addition. Add in the banana slices, the cranberries, the water and the vanilla extract. Mix again until blended, but not too much; it's nice if the banana and cranberries are not completely mushed.
Sift together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients into the batter, and mix until just combined - do not overmix.
Pour the batter into the pan and bake for 50-55 minutes or until the top of the cake is nicely browned and a cake tester comes out clean.
Let rest for ten minutes, then run a knife around to loosen the sides, and turn out on a rack to cool completely.