Method :
-
Preheat oven to 375°
F.
-
Grease a 9 x 4" loaf pan.
-
Using beaters or a mixer, cream the
butter, sugar and eggs until they are light in color and very fluffy
(3 to 4 minutes).
-
Peel the bananas and add them whole to
the creamed mixture.
-
Blend with the beaters, leaving the
mixture slightly chunky.
-
Measure the dry ingredients on top of
the creamed mixture.
-
Coarsely chop the cranberries and dump
them on top of the dry ingredients. (The light coating of flour
keeps them from sinking into the batter).
-
Mix very briefly, just to combine.
-
Place in the prepared load pan and
bake for 25 to 30 minutes, until browned on top and a toothpick or
knife blade inserted in center comes out clean.
Serve 4
Note: Tossing banana in lemon juice
prevents it from turning brown.
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