Cranberry Banana Bread

Name: Cranberry Banana Bread
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 1
Cuisine: American
Ingredients: 254 g All-Purpose Flour (254g (2 cups) all-purpose flour (see notes for wholegrain version)); 4 g Kosher Salt (4g (1/2 teaspoon) kosher salt); 2 tsp Baking Powder (2 teaspoons baking powder); 1 piece Lemon (the zest of 1 lemon); 200 g Granulated Sugar (200g (1 cup) granulated sugar); 56 g Butter (56g (1/4 cup) salted butter, softened); 2 pieces Egg (2 large eggs); 1 tsp Vanilla (1 teaspoon pure vanilla extract); 320 g Banana (320g (about 3) ripe bananas, mashed); 80 g Pecans (80g (3/4 cup) pecans (or walnuts), chopped) — optional; 180 g Cranberry (180g (1 ½ cups) fresh or frozen cranberries, roughly chopped (dried cranberries will also work))

A moist, sweet quick bread packed with mashed bananas, tart cranberries, and toasted pecans, baked in a loaf pan.

85 minAmerican

Servings1

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Vegetarian
Pescatarian
Halal

Steps

1Preheat oven to 350°F with a rack set in the center. Butter baking pan(s) and line with parchment paper. (Can use either four mini 6-inch x 3.5-inch loaf pans or one standard 1lb loaf pan or small pullman pan.)
2Whisk the flour, salt, baking powder, and lemon zest together in a medium-sized bowl (weigh ingredients for the best result).
3In a separate bowl, beat the sugar, butter, eggs, and vanilla extract until smooth. Mix in the mashed bananas.
4Add the dry ingredients into the wet ingredients and mix just until everything comes together.
5Fold in chopped nuts and cranberries until incorporated, but do not over-mix.
6Add batter to prepared pans, weighing the pans to distribute the batter evenly.
7Bake on the center rack of your preheated oven for 1 hr. 10 minutes for a large loaf (tent loaf with foil for last 20 minutes of bake time), or 35-40 minutes for mini loaves (or until a toothpick inserted in the center comes out clean). Baking time will take longer if frozen cranberries are used.
8Cool bread in the pans on a cooling rack for a few minutes before you attempt to remove the loaves from their pans. Run a table knife along the edges of the pans, then lift the loaves out by the edges of the parchment paper. Place bread back on cooling rack and allow to cool completely before slicing or storing.
9Store in an airtight container or freeze well-wrapped for up to 3 months. Leave at room temperature overnight to thaw.