Tuesday, March 1, 2011

Banana Cranberry Walnut Bread

I ran across this recipe over at Joy The Baker after finding I had more fresh cranberries remaining than I'd recalled.

I altered it a bit as follows.
It is so fragrant! The house full of workmen have enjoyed it as much as we have! Great with morning coffee or afternoon tea.

Printable version of Recipe

Makes 1 loaf

4 very ripe bananas, smashed
1/3 cup melted salted butter
2/3 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 tablespoon Jack Daniel's
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg - fresh ground is best
Pinch of ground cloves

1 cup toasted chopped walnuts (leave them chunky)
1 cup fresh cranberries

Preheat the oven to 350°F.

You can mix this recipe by hand, but I poured it all into my mixer. Mix melted and cooled butter into the mashed bananas. Add in the sugar, egg, vanilla and Jack Daniel's, then the spices. Take the moment to freshly grate/grind the spices. It will make your bread come alive!

Combine baking soda and salt and add to mixture. Add the flour, mix. Remove bowl from mixer if you're using one. By hand, add the toasted walnuts and cranberries, mixing until just incorporated.

Butter & flour a 8" x 4" inch loaf pan.

Tip: Try to not to put the butter/flour too far up the sides. Your loaf will rise better without the grease up on the sides. On the loaf pictures above I forgot and did the whole loaf pan. It didn't rise as much as I'd hoped. I often us PAM Baking, shielding the sides with a butter wrapper or card. I do put it into the corners and up the bottom 1/2" +/-.

Pour the mixture into the pan and drop the pan onto the counter once or twice to break any large bubbles.

Bake for 1 hour to 1 hour 10 minutes, checking after an hour with a toothpick or skewer. Cool on a wire rack.


Toasting Nuts:

Break the nuts into a few pieces by hand or with a large knife. Put the nuts into a small frying pan over medium high heat and cook until toasted. Be sure to stir the nuts as you cook. BEWARE: Nuts will go from toasted to burned quite quickly.

Very Ripe Bananas:

I keep a reclosable freezer bag in the freezer with bananas that have gotten overly ripe. When the skins are nearly black, they get added to the bag. No waste!

Printable version of Recipe

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