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- 4
- December
- 2009
Cranberry-Banana-Walnut Bread
from Rose Levy Beranbaum's lovely book, The Bread Bible.
I think this may be the World's Best Quickbread. In any case, I can't quit eating or baking it. Photo...eventually.
Ingredients
| walnuts | 4 ounces | 1 cup |
|---|---|---|
| all-purpose flour | 9.5 ounces | 2 cups minus 1 tablespoon |
| baking soda | 1 teaspoon | |
| salt | 1 teaspoon | |
| unsalted butter | 8 tablespoons | soft, 4 ounces |
| demera sugar | 1 cup | 7 ounces, may substitute with granulated |
| large eggs | 2 | lightly beaten |
| very ripe large banana | 1 | about 5.5 ounces or ¾ cup | sour cream | 1 ½ tablespoons | 0.7 ounce |
| vanilla extract | 1 teaspoon | |
| cranberries | 2 cups | fresh or frozen and cut in half, 7 ounces |
Procedure
- Preheat oven to 350º and prepare loaf pan.
- Toast walnuts, cool, and roughly chop.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream butter and sugar.
- Add eggs, banana, sour cream, and vanilla all at once. Mix for about one minute, until thoroughly blended.
- Add flour mixture and mix on low speed until just moistened.
- Add cranberries and walnuts and mix until well incorporated.
- Scrape the batter into the loaf pan. It will be about ¾ of an inch from the top.
- Bake 55 to 65 minutes or until the bread is golden and springs back when pressed lightly in the middle. You may have to tent loosely with foil midway through baking to avoid overbrowning.
- Cool on wire rack for ten minutes. Loosen the sides, turn out of the pan, let cool completely.
