Periodically, a week ends with some overly ripened bananas laying on the counter. Sometimes they make it into a banana bread, (see Banana Bread with Streusel Topping) other times, it's the compost. A few weeks ago, a friend gave us some fresh cranberries from a local bog in Carver and Jeff decided to look for a bread that might contain both bananas and cranberries.
I think I stated in one of my last banana blog posts, I am not a banana fan. It was one of those food I got sick on when I was pregnant with my daughter (should I admit it...) 24 years ago. I still can't get beyond the taste. I will eat banana bread and a few other banana creations but...I'm just not a fan. So, I was already leary of what we would be making.
Jeff found this cranberry banana recipe in The Wilson Farm Country Cookbook. I like this cookbook for two reasons:
1. It's local, Wilson Farm is located in Lexington, MA.
2. It has great New England style recipes that are easy to make and incredible to eat.
So, I was softening, this recipe could be good.
As always, simple ingredients that came together quickly and within ten minutes the bread was in the oven. The house began to smell wonderful and within and hour, we had this amazing loaf of cranberry banana nut bread. I have to admit, I fell in love with it. The banana flavor was very subtle. The balance of sour from the cranberries and nuttiness of the walnuts pulled together for a deliciously tasting bread. Nice and warm, a little bit of butter...PERFECT.
Thanksgiving is next week, think...lots of cranberries, what will I do with all the cranberries? This would be a great addition to the dinner or a great breakfast bread to serve for early guests or those running off to a football game.
Tuck this recipe away, it's a keeper!
Ingredients: (Adapted from Cranberry Banana Bread)
1/4 cup of butter
1 cup of white sugar
1/2 cup of mashed banana
1 cup of coarsely chopped cranberries
1/4 cup of water
1 teaspoon of vanilla
1-3/4 cups of flour
1-1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon of kosher salt
1/2 teaspoon of cinnamon
1/2 cup of chopped walnuts
1. Pre-heat the oven to 350 degrees.
2. Mix together the dry ingredients of flour, baking soda, baking powder, salt and cinnamon in a small bowl and put aside.
3. Cream the butter and sugar, with an electric beater, in a large mixing bowl. Beat in the eggs. Stir in the banana, cranberries, water and vanilla.
4. Add the dry ingredients to the wet batter. Mix to incorporate and then add the nuts.
5. Pour into a greased bread pan (9 x 5 inch loaf pan) and bake for 45-55 minutes. This will make one large loaf or you can make two smaller loaves.
Note: I use aluminum foil pans because it makes them easier to freeze or give as a gift.