Cranberry Banana Bread

To keep myself honest, I’m going to dedicate every Monday to post about my weekly baking. I have been doing the actual baking on Sunday (usually into the night, which is why I’ll use Monday to blog about it) and then I’ll update you with recipes and pictures on Monday. Deal?

This week I made Cranberry Banana Bread from Joy the Baker. I discovered Joy’s site when I was looking for a homemade cupcake recipe a couple weeks back and fell in love with it. And this recipe was perfect because we had some leftover cranberries in the fridge from when I made an apple cranberry crisp and I didn’t know how I was going to use them up!

Cranberry Banana Bread
3-4 ripe bananas, mashed
1/3 c. melted salted butter
3/4 - 1 c. light brown sugar (depending on how much sweetness you prefer)
1 egg, beaten
1 tsp. vanilla
1 tbsp. bourbon
1 tsp. baking soda
Pinch of salt
1 tsp. cinnamon
1/2 tsp. nutmeg
Pinch of ground cloves
1 1/2 c. flour
1 c. cranberries
Preheat oven to 350 degrees. Mix butter into mashed bananas in a large mixing bowl. Mix in sugar, egg, vanilla, bourbon and then the spices. Sprinkle baking soda and salt over the mixture and stir in. Add the flour, mix. Add the cranberries and stir until just incorporated. Pour into a buttered 4x8 inch loaf pan. Bake for 1 hour.

::My notes:: The cranberries were tart, but well paired with the sweet banana. I also used the lower end of the sugar spectrum…slightly less than ¾ cup…and didn’t use any bourbon. This was a great fall recipe with the spices and cranberries! Love it.

Love, T.