Cranberry-Banana Quick Bread*
makes one large loaf, or two medium size loaves
1½ c. all purpose flour
1¼ tsp. baking powder
½ tsp. baking soda
1 c. frozen cranberries, plus a handful more (can use fresh)
2 very ripe bananas, mashed
½ c. sugar
¼ c. vegetable oil
1 large egg, room temperature
1 tsp. vanilla
2. In a medium bowl, sift flour, baking powder and baking soda. Stir in 1 cup of cranberries.
3. In another medium bowl, whisk remaining ingredients together until smooth. With a wooden spoon, stir dry ingredients into banana mixture until just blended.
4. Scrape evenly into prepared pan(s). Take the reserved cranberries and stud the top of the batter with them. Bake for 35 to 45 minutes, or until a toothpick inserted in the centre comes out clean.
5. While the bread is cooling completely, put a kettle on for some soothing tea and put on your favourite CD. Cut a generous slice or two, curl up on the couch and enjoy!
*The recipe can easily be doubled. Either that or throw those brown bananas in the freezer for future baking