Courtesy of Holly Clegg’s Trim & Terrific and Louisiana Cookin’ Magazine
MAKES 16 SLICES
If you have overripe bananas, don’t throw them out! Instead, whip up a pan of this incredible bread laced with tart cranberries.
- 2 bananas
- 1/4 cup sugar
- 1/2 cup light brown sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup buttermilk
- 1 cup dried cranberries or 1 cup chopped
- fresh cranberries
- 1 teaspoon grated orange peel
Heat oven to 350°F. Coat a 9-inch loaf pan with nonstick cooking spray. In a mixer, beat the bananas until puréed. Add sugar, brown sugar, canola oil, eggs and vanilla, and continue beating until creamy. Combine the flour, baking soda and baking powder. Stir the flour mixture into the banana mixture alternately with the buttermilk, beginning and ending with the flour, and mixing only until combined. Stir in the dried cranberries and orange peel. Pour the batter into the prepared pan.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.