Cookapelli

Banana Cranberry Bread

Funny what a week with the flu does to my food enjoyment and thus the need to write about food. However, now with the taste-buds returning to full function and my appetite back, I’m ready to think about food again. Today’s post is about what started as my favorite banana bread and through a happy accident become the best banana bread in this solar system. Typically Hilary has to do my shopping for whatever menu I plan and thus if my attention span gets slightly distracted then my shopping list might miss one or two vital ingredients. This happened when I thought I had a few more bananas in the pantry than I actually had. So of course the shopping list didn’t have bananas… and I discovered this around 6 in the morning after I had started making the banana bread. So some nimble early morning head scratching created this, enjoy!

Preheat oven to 350F

1 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/3 cup melted butter
1 cup sugar
1/3 cup water
2 eggs
2 very ripe bananas, mashed (approximately 1 cup)
1 cup dried cranberries
1 cup orange juice

Put the dried cranberries and orange juice in a microwave safe bowl and heat for 1 minute on high. Let the cranberries sit for 15 minutes before using in the recipe.

Sift together the flour, baking soda, baking powder, and salt. Mix together the melted butter, sugar and eggs until well combined. Fold in the bananas. Mix in the dry mixture and water. Drain the cranberries and add to the batter, mix well.

Pour the batter into a greased or buttered 9 inch loaf pan and bake for 50 minutes or until a toothpick inserted and removed from the center of the loaf comes out clean.

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