Cranberry-Almond Banana Bread Recipe
by Cheryl Barnes
“Waste not, want not” was a familiar theme in my childhood household. Nothing was thrown away, including too-ripe bananas. Of course, I was too young to understand the economy and frugality of my mother’s baking this quick bread. To me, it was a magical transformation of an overly ripened fruit into a delicious dream, all for my eating pleasure.
A new twist on the old favorite, this recipe’s addition of almond lends a subtle and rich flavor to the bread’s sweetness that is nicely balanced with the tartness of the cranberries. So much so that I find myself hoping the bananas in my fruit bowl will ripen just a little faster so I will have an excuse to make this wonderful bread.
Ingredients
1 egg
1 cup sugar
1 stick unsalted butter, melted
3 large ripe bananas, mashed
1/2 teaspoon pure almond extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Dash of salt
1/2 cup chopped almonds
1/2 cup dried cranberries
Instructions
Preheat oven to 350 degrees. In medium bowl, beat egg until frothy with electric mixer; add sugar, butter, bananas, and almond extract until well blended.
Lightly spoon flour into measuring cup and level with a knife. Sift flour, soda, and salt into banana mixture and stir to combine. Fold in almonds and cranberries.
Spoon batter into a greased 9-by-5-inch loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan to cool completely.
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