Banana bread with cranberries and walnuts
A delicious banana bread recipe with cranberries & walnuts
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Ingredients
- 1/4 cup 55gm butter (soft and at room temp)
- 1 cup 200gm sugar
- 2 eggs large
- 3 - 4 big bananas roughly smashed you could smash half and slice half
- 3/4 cup of dried cranberries
- 1/4 cup chopped walnuts
- 1 tsp vanilla extract
- 1 3/4 cup 200gm flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Linsellpreheat the oven to 180C or 350 F
- butter or line a 22 x 12cm loaf tin with baking paper (I always prefer to line my baking tins)
- cream butter and sugar until fluffy and then add the eggs one at a time allowing them to be fully mixed before adding the next one
- add the vanilla, banana, walnuts, and cranberries and mix briefly
- sift all the dry ingredients and mix to just combine (very quickly)
- spread into the loaf tin and bake for 55 minutes until a knife comes out clean (if it's a deep pan you may need to bake for a bit longer)
- I fell in love with this banana bread, and it's best served slightly warm out of the oven, with lashings of salty butter melting in.
Notes
Storage Instructions for Banana Bread with Cranberries & Walnuts:
- Room Temperature: Store your banana bread at room temperature in an airtight container for up to 3 days.
- Refrigeration: For longer freshness, you can refrigerate the banana bread in an airtight container for up to a week.
- Freezing: Wrap the banana bread tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Servings: 1 loaf