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Banana Cranberry Bread (with Bourbon!)

I’ve been secretly drooling over Joy the Baker’s blog ever since the Browned Butter Blueberry Muffins glory.  So many delectable things, so few excuses bake them!  (Also, my baby belly is plenty big without the extra help.)  But finding fresh cranberries on sale at the grocery this week was an excellent reason to peruse her cranberry recipes for yummies.  I want to bake this and this and this, but I decided on the Banana Cranberry Bread.  Brown bananas on my counter? An excuse for Keith to restock the bourbon supply?  Bingo.

Of course I tweaked it.  Just a little.  I promise.  The cranberries make a (very) tart counterpoint with the rest of the loaf, so it’s not for the faint of heart.  For the valiant, though, bravery is rewarded!  The bread is wonderfully spiced and dense without being a brick.  It’s just right with a cup of tea in November.  Enjoy!


Banana Cranberry Bread (with Bourbon!)
(makes a 4″x8″ loaf; derived from this lovely recipe)

3 overripe bananas, smashed (preferably by your enthusiastic toddler)
6 Tbsp unsalted butter, melted and slightly cooled
1 C light brown sugar, lightly packed
1 egg, beaten
1 tsp vanilla
1 Tbsp bourbon (plus a little for your loving husband to sip on)
1 tsp baking soda
2 pinches of salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of ground cloves
1 1/2 C all-purpose flour
1 C fresh cranberries

Preheat the oven to 350°F. Mix the mashed bananas and melted butter in a large mixing bowl. Incorporate the sugar, egg, vanilla, and bourbon. Sprinkle in the spices, baking soda, and salt, and stir well. Mix in the flour. Add the cranberries, and fold in gently. (No popping the berries!) Pour the batter into a buttered 4″×8″ loaf pan. Bake for 1 hour. Cool on a wire rack before serving.


About Courtney

Library diva. I also eat food.

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