A guest post from the McDonald Family:
Banana Cranberry Bread
Most everyone loves banana bread, but why not add a little more flavor to it, cranberries. Fall is here and cranberries are in season. It’s great for breakfast or a snack. It’s a one of our favorite family recipes. I enjoy it with a cup of coffee in the morning, and even our 2-year-old son even loves it. It’s one of the few ways we can get him to eat cranberries. It’s an easy recipe to follow and takes about an hour to bake.
Prep time:20 minutes
2 cups all-purpose flour
¾ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
½ cup granulated organic or cane sugar
½ cup organic brown sugar
1 ½ cups mashed ripe bananas (2-3 bananas)
1 teaspoon vanilla extract
1 ½ cups chopped cranberries (whole cranberries optional)
Preheat oven to 325 degrees F. Evenly grease 8 ½ “ by 4 ½ “ metal loaf pan.
In medium bowl, stir flour, baking powder, salt, and baking soda with whisk.
In large bowl, with mixer at medium speed, beat butter, vanilla extract and granulated and brown sugars until light and fluffy. Beat eggs, one at a time. Reduce speed to low; alternately add flour mixture and banana mixture. Beat just until blended. Add in cranberries and mix well.
Pour batter into prepared pan. Bake 1 hour (give or take a few minutes) until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.