Cranberry Banana Bread
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Full of cranberries and bananas, this bread deliciously balances tart and sweet.
Servings: 1 loaf or 12 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 281 |
| pro | 4 g |
| total fat | 12 g |
| sat. fat | 6 g |
| carb | 40 g |
| fibre | 2 g |
| chol | 56 mg |
| sodium | 269 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit A | 9% |
| vit C | 5% |
| folate | 23% |
Suggested Recipes
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1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
1 cup (250 mL) mashed ripe bananas (about 3 small)
1 tsp (5 mL) each vanilla and lemon juice
2 cups (500 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) each baking soda and salt
1/4 cup (50 mL) milk
1-1/2 cups (375 mL) coarsely chopped fresh or frozen cranberries
1/2 cup (125 mL) chopped pecans
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in bananas, vanilla and lemon juice.
In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Fold in cranberries and pecans. Scrape into prepared pan, smoothing top.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove from pan and peel off paper; let cool completely. Wrap in plastic wrap; store at room temperature for 24 hours before slicing. (Make-ahead: Store in airtight container for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Fold in cranberries and pecans. Scrape into prepared pan, smoothing top.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove from pan and peel off paper; let cool completely. Wrap in plastic wrap; store at room temperature for 24 hours before slicing. (Make-ahead: Store in airtight container for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Tags:
Breads (Loaves, Buns, Rolls); Cheese/Other Dairy; Sugar/Sweets; Eggs; Fruits; Grains; Nuts; Bake;
Source
Canadian Living Magazine: October 2006
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