Dec 27, 2013

Banana & cranberry bread

Lately it seems that bananas just don't seem to be eaten at The Shady Pine before they start to turn brown.  So with a couple of overripe bananas needing to be used I thought I would bake a quick and easy banana bread.  Occasionally, I like to add dried fruits or nuts (or chocolate!) to the banana bread for an extra flavour boost.  Since I had a heap of dried cranberries leftover from Christmas baking, I thought this would be a nice addition.

The loaf turned out beautifully!  A really moist and delicious but not too sweet treat.  Perfect for an afternoon snack or for a packed lunch.

Banana & Cranberry Bread


1 3/4 cups of self raising flour
1/4 cup plain flour
1/2 cup brown sugar
2 overripe bananas, mashed
1/2 cup milk
1/3 cup dried cranberries
1 tsp cinnamon
50ml macadamia oil (or use another oil or melted butter instead)
2 eggs, lightly beaten

1.  Preheat oven to 180C
2.  In a bowl, combine all the dry ingredients
3.  In another bowl combine the milk, eggs, oil and bananas
4.  With a wooden spoon mix together the dry and wet ingredients
5.  Pour the batter into a lightly greased loaf tin
6.  Bake for 45-50 minutes until an inserted skewer comes out cleanly
7.  Allow to rest in the pan for 5 minutes
8.  Turn out the bread onto a wire rack and allow to cool

1 comment:

Hotly Spiced said...

It looks beautiful and what a great way to use up dried cranberries leftover from Christmas baking xx