Cranana Nut Bread
by Kate Heyhoe
Banana bread with tangy dried cranberries, cinnamon and orange zest to spice up the flavor...This bread makes any breakfast special, or serve it as an afternoon snack with sweet butter and minty iced tea. This recipe makes a single 9x5-inch loaf, but I like to make 2 loaves and freeze one. That way I always have it around for unexpected guests or just for private indulgences.
- 1/2 cup butter (1 stick), room temperature
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 teaspoons grated orange zest
- 2 eggs, beaten
- 1 cup mashed ripe bananas (about 1 large or 2 small)
- 1 cup whole wheat flour, stone ground
- 1 cup all purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 cup chopped walnuts
- 1/4 cup dried cranberries
Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan.
Cream together the butter, sugar, salt, cinnamon, cloves and orange zest in medium mixing bowl. Beat in the eggs and banana pulp. Sift in the flours and baking powder. Finally, stir in the walnuts and cranberries.
Place the batter in the greased bread pan. Bake for about 1 hour. The bread is done when a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.
Cranana Bread also makes a delicious dessert. Butter a thick slice and toast it under the broiler. Serve it with a scoop of good quality vanilla ice cream, topped with a light sprinkling of cinnamon or Gran Marnier.
Global Gourmet Recipes
©1994, 2007 Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007