Monday, December 22, 2008

Cranberry Banana Mini-Loaves


I love fresh, tart cranberries in a dense, sweet banana bread. It perks up a comforting old friend and acts as a great foil for the heaviness of banana.
The temperatures have plummeted again, it is too cold to snow for the time being. A perfect day to stay home with a cup of tea and some banana bread.... don't you think?

Banana Cranberry Mini-Loaves - adapted from Company's Coming Muffins and More
I like to make banana bread in mini forms as I find it bakes more evenly than in regular loaf form.

1/2 cup butter
1 cup granulated sugar
2 eggs
3 mashed, ripe bananas
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup fresh or frozen whole cranberries
Pre-heat oven to 350f.

Cream butter and sugar together. Beat in eggs one at a time, beating until smooth. Add mashed banana and blend in.

In a second bowl, stir flour with baking soda, baking powder and salt. Add to banana mixture stirring only to moisten. Gently fold in cranberries. Transfer to greased mini loaf pans or muffin tins. Bake for 18-22 minutes, or until inserted toothpick comes out clean. Let stand 10 minutes. Remove from pan and let cool on racks.

I got 9 mini loaves from this recipe, the amount you get will depend on how large your tins are, adjust baking times accordingly.

For all my cold weather companions - 'tis the season to go through your cupboards and donate all your old coats, hats, mitts, scarves, blankets and sleeping bags to the nearest city shelter. Baby, it's cold outside. Help keep someone warm.