I never thought of pairing cranberries and banana, but it works. You have the sweetness of the bananas with the tartness of the cranberries, and together they make a surprisingly delicious combination. I’m sure you could use your favorite banana bread recipe and just add 1 1/4 cup of chopped fresh cranberries when you mix in the bananas. I’ll have to try it and see. That reminds me, a while back I took on the challenge of finding the best banana bread recipe. I found a really good one, and this one isn’t it, but it’s still a really good recipe; I didn’t mean to scare you. I’ll post that recipe another day. Now I’ve got you on the hook!
Here’s the cranberry banana bread recipe:
1 ¾ cups flour
1 Tbsp. baking powder
¾ cup sugar
½ cup shortening
1 cup mashed ripe bananas
1 ¼ cup coarsely chopped fresh or frozen cranberries
Preheat the oven to 350°. Grease and flour a 9x5x3-inch loaf pan.
Mix the flour and baking powder in a small bowl; set aside. Beat the sugar, shortening and eggs in a medium-sized bowl until light and fluffy. Mix in the bananas and cranberries. Add the dry ingredients, stirring just until smooth; do not over mix. Pour into the prepared pan.
Bake for 50-60 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool the bread in the pan on a wire rack for 15 minutes. Loosen the edges and remove from the pan; cool completely on a wire rack.
Doesn’t it look delicious? Don’t you want a slice?
Give it a try!