Cranberry Banana Bread
User Reviews
5
9 reviews
Excellent
Cranberry Banana Bread
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Sweet bananas and tart cranberries combine for a winter twist on an old favorite in this cranberry banana bread.
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Ingredients
- 2 cups Cranberry fresh or frozen
- 2 cups granulated sugar divided use
- 2 cups flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt fine sea salt
- 3 egg
- 2 teaspoons vanilla extract pure
- 4 banana mashed (about 2 cups
- 14 tablespoons butter melted and cooled, unsalted
- sugar coarse, for topping
Instructions
- Preheat the oven to 350°F. Grease a 10x5-inch loaf pan and line with parchment paper. Set aside.
- Coarsely chop the cranberries. Stir them together with 1 cup of the sugar; set aside.
- In a large bowl, whisk together the remaining granulated sugar, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the mashed bananas, eggs, and vanilla extract. Pour into the dry ingredients and mix until just combined.
- Add the sugared cranberries and the melted butter and stir until just incorporated. Pour the batter into the prepared loaf pan. Sprinkle the top with coarse sugar.
- Bake for 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- If using frozen cranberries, do not thaw before roughly chopping them.
- My preferred coarse sugar for topping muffins and breads is Sugar in the Raw Turbinado Cane Sugar.
- If you do not have a 10x5-inch loaf pan, you can divide the batter between two greased and lined 8x4-inch loaf pans and bake them for 65-70 minutes.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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