Recently I’ve found that I’m not one for cookies and biscuits. This could have something to do with the fact that I am pastry chef, or perhaps that the above, are actually too sweet for me. Either this banana and cranberry loaf is the perfect sweet bite to have any time of the day.
I sometimes think banana bread/loaf, doesn’t get the appraisal it deserves. It’s honestly, not the easiest dish for me to bake. Because the banana is so moist, I can never tell if the loaf is cooked or not. So I kind of made up my own recipe to not only make it easier for me to tell if it’s ready or not but also the thought of people enjoying my food and not cringing helps a lot too!
I really love the idea of having many fruits in one meal. Therefore, I added a touch of red cranberries to mix. Having a loaf, be it carrot, banana or poppyseed, is always adorned by those I live with and especially those who don’t🙂 It’s such an easy sweet treat to make especially if you aren’t a whizz in the kitchen, and want something sweet with your tea. Something different now and again is a good thing, and this loaf, is definitely that.
2 bananas (mashed)
1/2 vegetable oil
1/2 plain yoghurt
1 teaspoon vanilla/ hazelnut essence
3/4 cup of flour
1 cup chopped walnuts/almonds
1 teaspoon baking powder
2 level teaspoons cinnamon powder
1/4 baking soda
1/5 teaspoon nutmeg
Pre-heat your oven to 180 degrees Celcius
Whisk the banana, yoghurt, oil, vanilla/hazelnut and two eggs together
Then sieve the dry ingredients
Add the two together and put into a standard loaf tin, with one strip of baking paper lining the bottom (so the loaf doesn’t stick, add cook spray to be safe)
Bake fro 55 minutes, after this point it may not be done so lower the temperature to 160 and let bake for another 15 minutes. Use a knife to test if the loaf is done, the knife should come out fairly clean with only oil residue on it.