CRANANA BREAD

  INGREDIENTS

2 1/2 cups all-purpose, unbleached flour

1 1/2 teaspoons baking soda

2 1/2 teaspoons salt

3/4 cups unsalted butter, softened

1 1/2 cups light brown sugar (packed)

2 large eggs

3 cups bananas (very ripe, mashed, about 7 medium)

1 teaspoon vanilla extract

1 cup dried cranberries, chopped

1/2 cup walnuts, lightly toasted & chopped (optional)

DIRECTIONS

Preheat oven to 325° and grease two 9 x 5 loaf pans (or 18 big muffin cups).

Place nuts (if using) on a baking sheet and toast lightly in oven while it preheats (take out after 10 – 12 minutes, or when you can start to smell them). 

Cool nuts while you work.

In a medium bowl: combine flour, baking soda and salt.

In a large bowl: cream butter and sugar with an electric mixer. 

Add eggs, bananas and vanilla, beating at medium speed until thick. 

Scrape sides of bowl.

Add flour mixture, cranberries and nuts, and stir on low speed until just combined… be careful not to overmix.

Pour batter into loaf pans (sprinkling a few extra nuts on top of the loaves if you happen to have any left), and bake for 60 – 70 minutes (until cake tester comes out clean).  

Cool in pans on wire rack for 10 minutes, then remove to cool to room temperature.