Breakfast

Cranberry Banana Bread

Healthy breakfast or snack that reminds me of home. The crunchy nuts and the brightness the cranberries contrast perfectly with the moist and familiar banana backdrop. Eat warm, straight out of the oven or toasted the day after.

Ingredients

  • 196g AP flour
  • 56g sugar
  • 90g frozen/fresh cranberries, chopped
  • 70g walnuts, chopped
  • 57g butter
  • 2 large eggs
  • 240g (~2 medium sized) overripe bananas, smashed
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon

Method

  1. Preheat the oven to 350F and line a bread pan with parchment paper.
  2. With a hand/stand mixer, beat 1 egg with sugar and butter. Once the mix is homogeneous and smooth, add in the second egg.
  3. Mix-in the bananas, cranberries, and walnuts in the same bowl.
  4. Sift the flour, cinnamon, baking powder, and baking soda into a new bowl. Add-in salt.
  5. Add-in the banana mix into the 
    flour mix and mix by hand until no dry ingredients remain.
  6. Bake for 1hr, or until a cake insert comes out clean.
  7. Let rest for 15min, enjoy!