Cranberry Banana Bread

If you like Banana Bread you need to try this Cranberry Banana Bread ASAP because it’s that good. Sweet and tart at the same time, just perfect with a cup of coffee.

A few years ago I didn’t like banana bread because I felt the texture was too dense. I loved pound cakes and I kept comparing banana bread with a pound cake. But they’re not the same.

They have different textures. And they’re both delicious. And you can make them both in so many delicious ways.

Today I made a loaf of banana bread with cranberry sauce and the result is heavenly.

Banana bread is easy to make and I recommend you to try this one. You will not be disappointed.

Here you can find another Banana Bread recipe if you’re not a fan of cranberries.

Ingredients:

• 3 ripe bananas
• 1/2 a teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 6 tablespoons of brown sugar
• 2 full teaspoons of lemon zest
• 2 teaspoons of cinnamon
• two tablespoons of water
• 125 g of fresh cranberries
• 200 g of flour
• 2 tablespoons of raisins
• 125 g of plain yogurt
• 1 tablespoon of olive oil
• 2 eggs

In a small pot add the cranberries, water, 1 teaspoon of cinnamon, 1 of lemon zest and 2 of sugar. Bring to a boil.

When you’re happy with the texture of the sauce, set aside to cool.

In a big bowl add the bananas and mash them with a fork. When you’re happy with the texture, add the eggs, cinnamon, 1 teaspoon lemon zest, yogurt, 4 tablespoons sugar, raisins, and the oil and mix again with the fork. No need for whisk here.

After everything is incorporated (doesn’t have to be perfectly smooth), add the baking powder, soda and half of the flour. Mix and add the other half.

Meanwhile, preheat the oven at 180*C.

Pour the batter into a lined or greased baking dish.

Add dollops of cranberry sauce on top of the batter.

When you’ve added all the sauce, you can make some shapes with a toothpick if you want to.

Bake the banana bread for 1hour, until a toothpick comes out clean or with just a few crumbs.

If the top of the bread starts to get too brown, cover it with aluminum foil.

Take the banana bread out of the baking dish when you can handle it and let it cool on a wire rack.

Enjoy it warm or at room temperature with a good cup of coffee.

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