Cranana Bread

  •  Cranana Bread

    You’re right.

    It’s banana and cranberry, baked together into a festive bread.

    Why not combine the proven winner known as Banana Nut Bread with cranberries?  (Unless you don’t like cranberries- that would be a good reason not to.)  Since most people equate cranberries with holidays, take the leap and throw them into the banana bread that you’re going to have to make anyway (because you’ll be snacking on things other than the bananas on your counter through the holiday season anyway, and you’ll need to do something with them as they turn from yellow to spotted to black… and you’ll also really want a homemade bread to serve on New Year’s Day when you’re feeling all “I can’t do anything today other than recover in bed and watch stupid TV”- you can thaw the Cranana Bread the night before and devour it one slice at a time, some with butter melted on top, and others just plain jane.).  Like I said- festive, & convenient.  And downright tasty!

    Adapted from my Banana Nut Bread recipe…

    2 1/2 cups all-purpose, unbleached flour
    1 1/2 teaspoons baking soda
    2 1/2 teaspoons salt
    3/4 cups unsalted butter, softened
    1 1/2 cups light brown sugar (packed)
    2 large eggs
    3 cups bananas (very ripe, mashed, about 7 medium)
    1 teaspoon vanilla extract
    1 cup dried cranberries, chopped
    1/2 cup walnuts, lightly toasted & chopped (optional)

    1. Preheat oven to 325° and grease two 9 x 5 loaf pans (or 18 big muffin cups).
    2. Place nuts (if using) on a baking sheet and toast lightly in oven while it preheats (take out after 10 – 12 minutes, or when you can start to smell them).  Cool nuts while you work.
    3. In a medium bowl: combine flour, baking soda and salt.
    4. In a large bowl: cream butter and sugar with an electric mixer.  Add eggs, bananas and vanilla, beating at medium speed until thick.  Scrape sides of bowl.
    5. Add flour mixture, cranberries and nuts, and stir on low speed until just combined… be careful not to overmix.
    6. Pour batter into loaf pans (sprinkling a few extra nuts on top of the loaves if you happen to have any left), and bake for 60 – 70 minutes (until cake tester comes out clean).  Cool in pans on wire rack for 10 minutes, then remove to cool to room temperature.

    Tips:

    • Making muffins? Scoop into muffin cups and bake for 25 minutes (until cake tester comes out just about clean).
    • Use a potato masher to smoosh the bananas.  I beg you to use very ripe bananas (they’ll be easier to mash if they are at least 75% spotted, and best if the jackets have turned black!).  The potato masher tool has improved the quality of my life since I started using it for this purpose.
    • What about canned or frozen cranberries?  I think they could work, too, as long as they are dry and not smooshy.  Keep in mind that real fruit often sinks to the bottom of baking breads (like the picture of this glorious-but-over-blueberries Blueberries & Cream Pound Cake), so toss the “un-dried” fruit in a bit of flour to dry and let me know how it goes.
    • Throw in a cup of chocolate chips if you’re so inclined.  If you’re the type that likes cranberries and chocolates together.  Not everyone does, this I know.
    • Want a healthier & virtually fat-free version of this bread?  Refer to my Impossibly Healthy Banana Bread with Dark Chocolate Chunks recipe, and omit the dark chocolate chunks in lieu of dried cranberries (or keep the chunks too- whatever).
    • Use a serrated knife for best cutting results, and cut after the bread has cooled, of course.

     

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    December 26th, 2012 | More Sweets Please | No Comments | Tags: ,

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