What do you do when the bananas are so over-ripe that they're practically inedible? In our house, there are basically two choices, freeze them for smoothies or make banana bread. I’ve been making banana bread for years and I always tweaked it up a bit by adding sour cream and different types of nuts or dried fruits to it. For this loaf I added walnuts and dried cranberries that I received from the nice people of Oh! Nuts . This is a really moist banana loaf and the big and plump cranberries gave it a sweet tart taste to the bread, definitely not too sweet. This banana bread taste even better the next day.Ingredients:
¾ cup of butter
3/4 cup of light brown sugar
3 eggs
½ cup of sour cream
2 cups of flour
1 tsp of baking powder
½ tsp of baking soda
1 tsp of vanilla
½ tsp of salt
1 cup of mashed bananas
¾ cup of chopped walnuts
¾ cup of dry cranberries
1. Pre-heat the oven to 325 degree F. Prepare and greased a loaf pan. Sift flour, baking soda, baking powder and salt in a bowl and set it aside2. Place butter and sugar in a mixer and cream until light and fluffy. Gradually add in one egg at a time and beat until incorporated. Add in the sour cream. Mix well.
3. Add in bananas and vanilla. Slowly add in the flour and mix well.
4. Fold in the nuts and cranberries and transfer the batter to the baking pan. Bake for 45 minutes or until a toothpick inserted into the center of the bread comes out clean.
5. Turn the bread out of the pan and let it cool completely before serving.
Similar Recipe :
Banana Bread
Looks great! I would love to have some. :)
ReplyDeleteLove banana bread and adding cranberries and nuts says its holiday time. This looks like a great recipe.
ReplyDeleteGoing bananas and going nuts! Hahaha ... fantastic combination!
ReplyDeleteAaah, I'm dying for a piece right now... Give me anything with bananas, nuts and cranberries, I will be happy all day long.
ReplyDeleteIt looks great. Do I have to change any of the receipe if I do not have any bananas handy? Thanks.
ReplyDeleteHi Gert,
ReplyDeleteI love anything with bananas...looks delicious:)
Gert at first glance I thought it's a cake!! This bread look moist and soft:)I like banana cake but never bake bread b4..Would love to try your recipe one day!
ReplyDeleteHi,
ReplyDeleteI happen to chance upon your blog and is visiting it everyday.
I love this banana bread. May I know how to measure 3/4 cup of butter.
Thank you
Jean
i can smell it from here.. sedapnya.. gert bila sampai klia?
ReplyDeleteLCOM, come over and we can have it with a cup of tea :)
ReplyDeleteCathy, this bread is really moist and soft.
Family First, you are one funny lady :) :)
Cat, you can always make this as I am sure your girls will love it.
Anon, this bread is really moist because of the bananas and if you omit it the bread might be dry.
Elin, thank you.
Lesley, we always have plenty of bananas at home so I bake this often. This bread is very similar to bananas cake except it used less butter.
Jean, thanks for your support. For 3/4 cup of butter it's 170 grms. Here is US 1 stick of butter is half cup or 113 grms so I just used 1 1/2 stick and if you are in Singapore or Malaysia one block of butter is a cup so you just used about 3/4 block.
Ummi, I sampai kat KL on the 12th of January :)
What a great twist on a old favorite - This will be very festive during the holidays!!!
ReplyDeleteThis looks so great! Too funny too b/c I made something super similar the last week. :) YUM!
ReplyDeleteI love banana bread. Adding sour cream would surely make this bread moist! OOh, I am just craving for a slice right now!
ReplyDeleteim gona make this for our upcoming PD trip!! Will let u know how it goes. Tx for sharing :)
ReplyDeleteYour cake looks really very moist. I can't wait to try it out. I tried to freeze my over-ripe banana but they became black when I defrosted them. Can u share ur tips?
ReplyDeleteCathy, we like to have this for breakfast and I think it will be great for holidays too :)
ReplyDeleteKatie, thanks for stopping by. Will stop by your blog later.
Ning, this bread is really moist. Do make some for yourself :)
Pingmouse, hope your family likes it :)
Food For Tots, I always squeeze some lemon juice on it before freezing it or after mashing it. Hope this help :)
Hi Gert,
ReplyDeleteIf I had lotsa over riped bananas I would make cokodok! Love them extra mushy and extra soft like that. But to make this cake I too need to have extra other ingredients like the cranberries, the sour cream the brown sugar etc. With cokodok it's just pisang and flour ha ha ha. I am just malas la not like you.
Thanks for dropping by my place. You'd be back? Waaaaa! would love to meet you! How long are you going to be around this time? I am not sure if I will be available to conduct classes as I have a day job other than baking.
We'll see alright.
Oh yeah, I do so love all the food you feature here.
Humm, this one looks so moist and full of good things.. that would be a good one for Christmas to have with tea between the meals!! (there is always a bit of room left for that kind of things!!)
ReplyDeleteWiz, I like cencodok too and make it pretty often. Tapi ni hubby I suka for his breakfast so kena lah buat :) I would to meet up with you too. I understand you tinggal kat Mahkota and rumah family I dekat saja. Can you give me your e.mail address so we can get in touch :)
ReplyDeleteChristelle, this bread is really moist and its alway good anytime :)
I want to bake your cake, but my oven only goes up to 250 degrees (ur recipe requires over 300. Any advice?
ReplyDeleteAnon, is your oven in Celcius or Fahrenheit?
ReplyDeleteI am just baking banana poppy seed bread right now because I have 3 over ripe bananas. Before I found your post I was wondering if banana will match with cranberry, now I am convinced and will try next time.
ReplyDeleteI made this bread today and it took 27 minutes more than the mentioned time in the recipe.(45 mins+ 27 mins).
ReplyDeleteAlso the bread was overflowing from the loaf pan.
Could you think of any reason for that?
Have I done anything wrong?