Discussion Boards
Cranberry Banana Loaf
 |
Sweet, tart and very moist, this loaf was a winner at the Halifax City Farmer’s Market.
|
|
Butter (or hard margarine), softened
|
1/4 cup
|
60 mL
|
|
Granulated sugar
|
1 cup
|
250 mL
|
|
Large eggs
|
2
|
2
|
|
|
|
|
|
Mashed banana (about 2 medium)
|
3/4 cup
|
175 mL
|
|
Chopped fresh (or frozen) cranberries
|
1 cup
|
250 mL
|
|
All-purpose flour
|
1 1/2 cup
|
375 mL
|
|
Baking powder
|
1 1/2 tsp.
|
7 mL
|
|
Baking soda
|
1/2 tsp.
|
2 mL
|
|
Salt
|
1/2 tsp.
|
2 mL
|
|
Ground cinnamon
|
1/2 tsp.
|
2 mL
|
Beat first 3 ingredients together in large bowl until smooth.
|
Add banana and cranberries. Stir.
|
Sift remaining 5 ingredients into medium bowl. Add to banana mixture. Stir until just combined. Spread into greased 9 x 5 x 3 inch (22 x 12.5 x 7.5 cm) loaf pan. Bake in 350°F (175°C) oven for about 1 hour until wooden pick inserted in centre comes out clean. Cool in pan 10 minutes. Remove to wire rack to cool completely. Makes 1 loaf. Cuts into 18 slices.
|
1 slice:
131 Calories; 3.4 g Total Fat; 168 mg Sodium; 2 g Protein; 23 g Carbohydrate; 1 g Dietary Fibre
|
Reprinted from Cook at Home © Company's Coming Publishing Limited
For more great recipes, visit www.companyscoming.com
|
|
Newsletter
Enter your email here to subscribe:
