I take joy in life's little pleasures - kids off to school happy, on time and without a fuss, a string of green lights on my daily commute, no one ramming their shopping cart into mine, a day where no surprise and unexpected bills show up, Mr. Hubby back on time - these are the good days.
Days made only better when you set a cake in the oven and hold your breath just for a second as the timer goes off. Gleeful at the sight of beautiful, rounded perfectly golden top. On such days nothing makes the day complete than fixing that cuppa, cutting into a warm, soft slice of cake, sitting on the patio and watching the world go by.
So you see, this cake is about life's simple pleasures - a cake so perfect in intense banana flavor, with a touch of tang, soft and heavenly that it is a reminder that some of the best things is life are simple, honest and baked.
Go on, remind yourself.
Gather the ingredients - bruised, overripe bananas, frozen/fresh cranberries, softened butter, light brown sugar, eggs, all purpose flour, baking powder, salt, milk, ground cinnamon, pure vanilla extract & sliced almonds.
Also required is a 9" x 5" loaf pan & parchment paper.
Preheat oven to 350 deg F.
Bananas - Peel and mash with a fork. Set aside.
Cranberries - If frozen solid, microwave for 10 seconds to slightly defrost. Halve and set aside.
In a large mixing bowl, Combine the softened butter and sugar. Using an electric hand beater or electric stand mixer, cream until smooth, light & fluffy.
Add the eggs one at a time and beat to combine.
Add the mashed bananas & halved cranberries. Fold together with a rubber spatula.
In a separate clean & dry bowl, sift together the flour, baking powder, cinnamon and salt.
Add the flour to the fruit mixture in 2 batches. With a rubber spatula begin to fold until just combined. Add the milk with the second batch of flour and fold to combine.
Line a 9" x 5" loaf pan with parchment paper.
Empty the batter into the loaf pan. Smoothen the top with the rubber spatula as best you can.
Sprinkle with sliced almonds.
Bake for approx 50-55 minutes until golden brown and a toothpick comes out clean when inserted into the bread.
Remove from the oven and cool for a few minutes. Strip away the parchment paper and cool the cake on a baking rack.
Cut into slices and serve warm with a hot cuppa.
Melt-in-the mouth softness, the sweet banana flavor in this bread is perfectly balanced with the occasional tart bite from the cranberries.
So invite a friend over, fix a second cuppa and enjoy! Because some of the best things is life are also best shared.
Recipe for
Banana & Fresh Cranberry Bread
1 loaf 9" x 5"
Shopping list
3 large bruised, overripe bananas
1 cup frozen/fresh cranberries
1-1/2 stick softened butter
1 cup light brown sugar
2 eggs
2 cups all purpose flour
3-1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
2 tbs sliced almonds
Preparation -
Preheat oven to 350 deg F
Bananas - Peel and mash with a fork. Set aside.
Cranberries - If frozen solid, microwave for 10 seconds to slightly defrost. Halve and set aside.
Cooking method-In a large mixing bowl, Combine the softened butter and sugar. Using an electric hand beater or electric stand mixer, cream until smooth, light & fluffy.
Add the eggs one at a time and beat to combine.
Add the mashed bananas & halved cranberries. Fold together with a rubber spatula.
In a separate clean & dry bowl, sift together the flour, baking powder, cinnamon and salt.
Add the flour to the fruit mixture in 2 batches. With a rubber spatula begin to fold until just combined. Add the milk with the second batch of flour and fold to combine.
Line a 9" x 5" loaf pan with parchment paper.
Empty the batter into the loaf pan. Smoothen the top with the rubber spatula as best you can.
Sprinkle with sliced almonds.
Bake for approx 50-55 minutes until golden brown and a toothpick comes out clean when inserted into the bread.
Remove from the oven and cool for a few minutes. Strip away the parchment paper and cool the cake on a baking rack.
Cut into slices and serve warm.
Enjoy!
