What to do with a couple of over-ripe bananas and a bag of fresh cranberries? I Googled the two and came up with a recipe for Cranberry Banana bread to try! I don’t like to waste things. I had gotten a bag of fresh cranberries over the Christmas holidays to bake into cookies and had never actually gotten around to it. And while we go through bananas pretty fast at our house, I had a couple of bananas that had been sitting on the counter too long.
So I went to Google to see what I could find. I put “Cranberry Banana” in the search box and found 3 recipes that looked promising. I wanted a bread that would use most if not all of the cranberries I had, and both bananas. I found this one on cooks.com that called for two cups of cranberries.. Perfect!
CRANBERRY BANANA BREAD
1/2 c. firmly packed brown sugar
1/4 c. vegetable oil
2 egg whites
1 3/4 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. mashed banana
Vegetable cooking spray
Combine dry ingredients, add to creamed mixture alternately with banana, mixing well after each addition. Fold in cranberries. Pour batter into 9 x 5 x 3 inch loaf pan coated with cooking spray.
Bake at 350 degrees for 55 to 60 minutes or until bread tests done, shielding the last 15 minutes. Cool in pan 10 minutes; remove from pan, and let cool on a wire rack. Yield 18 servings.