"Happy Holidays & Great Celebrations"

A Renny Darling Thanksgiving Sampler

 

The Best Banana and Cranberry Bread

This is one of my favorite breads. It is a poetry of flavors and textures. It has a great "crumb" and can be cut into the thinnest slices. To insure success, do not puree the bananas. Mash them coarsely with a fork and then stir them in. If the bananas are pureed, it will take forever to bake the breads and results will be less than satisfactory.

1/3 cup sour cream
1 1/4 teaspoons baking soda

1/2 cup butter
1 1/4 cups sugar

2 eggs
1 teaspoon vanilla

1 3/4 cups flour
2 medium bananas, coarsely mashed (about 1 cup)
1 cup frozen cranberries
1 cup chopped walnuts

Stir together sour cream and baking soda and set aside. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream mixture until blended. Stir in the remaining ingredients just until blended. Do not overmix.

Divide batter between 4 greased mini-loaf pans (6x3x2-inches) and bake at 350° for 45 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pans for 15 minutes, and then remove from pans and continue cooling on a rack. Yields 4 mini-loaves.

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