It occurred to me recently (in the middle of the night, if you must know) that I've never eaten, seen, or created anything combining bananas and cranberries. (Another middle-of-the-night poser: Why do we have electrons, neutrons, and protons? Why not protrons?)(Yes, my mind is a scary place, and yes, I'm a science nerd.)
I've been looking for ways to incorporate thick, luscious Greek yogurt (all Oikos, all the time) into my baking, so when I had a few bananas reach the brink of liquefaction, I decided a banana bread was in order. Recalling my concern about the lack of banana-cranberry recipes, I felt that a healthy amount of the little red gems was an essential addition.
Nooks and crannies and cranberries, oh my!
The result? A moist, fragrant, bespeckled bread full of flavor and healthful benefits. So why haven't the sweet, ripe banana and tart, chewy cranberry ever been united in baked bliss? It seems like it should be a good match, and indeed it is.
(adapted from this recipe)
1/2 cup butter or margarine, softened
1 1/3 cup sugar
2/3 cup brown sugar
4 bananas, mashed
1 cup Greek yogurt
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups dried cranberries
Preheat oven to 325°F. Grease a 9x5-inch loaf pan or a tray of mini-loaf molds.
In a large bowl, cream together the butter and sugars. Beat in the eggs, mashed bananas, yogurt, and vanilla. Mix in the cinnamon, salt, baking soda, and flours. Stir in the dried cranberries. Divide appropriately into prepared pan(s) and bake for 70 minutes or until inserted toothpick comes out clean.
June 23, 2009