Can’t get enough cranberries this time of year? Try them in this banana bread variation.
The recipe comes from “Southern Plate” (William Morrow, $27.50) by Christy Jordan, who gives away the bread during the holiday season. “I love making quick breads to give away,” she says. “They make the perfect little gift and are always appreciated.”
Cranberry Banana Bread
3 bananas, peeled
2 cups sugar
1/2 cup (1 stick) margarine
1 cup milk
3 cups self-rising flour
1 teaspoon vanilla
1 (6-ounce) package dried cranberries
1 cup chopped nuts, optional
Preheat the oven to 350 degrees, and grease and flour 2 loaf pans or 8 mini-loaf pans.
Place the bananas in a large bowl and add the sugar. Mix until the bananas are liquified. Add the margarine and mix until creamed together with the banana mixture. Add eggs, milk, flour, vanilla, cranberries and nuts, if using, and blend well. pour into the loaf pans and bake for 1 hour for regular loaf pans or 30 minutes for mini loaf pans. The bread is done when a toothpick inserted into the center comes out clean.
Makes 2 loaves or 8 mini-loaves.
From “Southern Plate” by Christy Jordan