Guest Author - Launa Stout
Banana bread has always been a favorite of mine.
I like it with cream cheese spread between two pieces, or a little real butter on a slice, or totally plain. It is always so moist and delicious. I think for me the aroma and memories of banana bread also come from my childhood.
It seems like I just wanted the bananas to get a little old so my mom could make some banana bread. Sometimes she would make banana muffins, and sometimes even a 9” x 13” banana cake.
The other day when I was at the grocery store they had a paper bag with handle full of bananas that were turning brown on the outside- the entire bag was $.99. Wow! That was a banana bread windfall. I don’t know if that is something they do often, but for sure I am going to look for it more often.
I love this recipe for the addition of some fresh cranberries- it adds such a unique taste- I think you will like it also.
Ingredients:
• 1/3 cup of creamed butter
• ½ teaspoon vanilla
• 2 eggs
• 2/3 cup of sugar
• ½ teaspoon sea salt or salt
• 1 teaspoon of double acting baking powder
• 1 teaspoon of baking soda
• 3 ripened and mashed bananas
• ¾ cup of fresh cranberries
Directions:
1. Preheat oven to 350 degrees
2. Grease the pans well with cooking spray or butter
3. Mix the above ingredients together easily with a wooden spoon or mixing spoon; this recipe is a bit easier because you don’t have to premix the dry ingredients.
4. Add in: 1 and ¾ cup of all purpose flour and stir together.
5. Pour into pans and bake at 350 degrees at the times stated below.
Cook times for:
1 loaf pan-approx. 50 minutes
10 mini loafs-approx. 20 – 25 minutes
12 muffins-approx. 15-20 minutes
Remember oven times vary so when baking, check the oven often. Bread will be ready when it is browned and a toothpick inserted will come out clean.
Yield: one loaf pan or 10 mini loafs or 12 muffins
Banana bread is such a universal favorite that I like to make multiple small loaves when I can get the bananas on such a good price. After cooking and cooling I like to wrap them in plastic wrap and tie a little raffia bow to the top in preparation for giving to my friends and neighbors. I always include the recipe on a little gift card so that if there is any food allergies at their house they will know immediately the contents so they know if they can or cannot eat it.
