Warm comfort foods and warm drinks are a hallmark of winter cooking, and offer an alternative to the cold outdoors – yes!
What says comfy more than some delicious muffins or bread baking in the kitchen?
This cranberry banana bread is easy-peasy to whip up, and goes along great with a cup of tea or your favorite wintery drink. A nice mix of sweet and tart, the banana holds all the flavors together for a yummy treat!
We start off with a mix of freshly ground cornmeal and wheat….
Adding in also some non-bleached all purpose flour…
Mix it up along with the wet ingredients of cranberries, eggs, smashed bananas, etc…
And you’ll have a nice loaf for breakfast or an evening snack!
Enjoy….
Cranberry Banana Bread
Author:
Ingredients
- DRY ingredients
- 1 cup all purpose flour
- ½ cup freshly ground cornmeal
- ½ cup freshly ground whole wheat pastry flour
- ⅓ cup of turbinado sugar
- ¼ tsp baking soda
- ¼ tsp sea salt
- ½ tsp baking powder
- WET ingredients
- 3 TBsp melted coconut oil
- 2 lg eggs, beaten
- 1 cup chopped fresh cranberries
- 3 very ripe, mashed bananas
Instructions
- Mix dry ingredients in a large bowl with a whisk.
- Mix wet ingredients in a separate bowl.
- Add wet to dry, stirring as little as possible, only until moist.
- Coat a 8x4 loaf pan with oil, and heat oven to 350 F.
- Cook for 1 hour or until toothpick inserted in the middle comes out clean. Cool bread in pan for about 10-15 minutes, then remove from pan and allow to cool completely.
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