Banana bread with cranberries and walnuts
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
55 mins
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Servings
1 loaf
Banana bread with cranberries and walnuts
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A delicious banana bread recipe with cranberries & walnuts
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Ingredients
- 1/4 cup butter 55gm, soft and at room temp
- 1 cup sugar 200gm
- 2 egg large
- 3 - 4 banana you could smash half and slice half, big, roughly smashed
- 3/4 cup dried cranberries
- 1/4 cup walnuts chopped
- 1 tsp vanilla extract
- 1 3/4 cup flour 200gm
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Linsellpreheat the oven to 180C or 350 F
- butter or line a 22 x 12cm loaf tin with baking paper (I always prefer to line my baking tins)
- cream butter and sugar until fluffy and then add the eggs one at a time allowing them to be fully mixed before adding the next one
- add the vanilla, banana, walnuts, and cranberries and mix briefly
- sift all the dry ingredients and mix to just combine (very quickly)
- spread into the loaf tin and bake for 55 minutes until a knife comes out clean (if it's a deep pan you may need to bake for a bit longer)
- I fell in love with this banana bread, and it's best served slightly warm out of the oven, with lashings of salty butter melting in.
Notes
- Room Temperature: Store your banana bread at room temperature in an airtight container for up to 3 days.
- Refrigeration: For longer freshness, you can refrigerate the banana bread in an airtight container for up to a week.
- Freezing: Wrap the banana bread tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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