Banana Cranberry Cake/Bread

• 2 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 pinch salt
• dash ground cinnamon
• dash ground nutmeg
• 1/2 cup unsalted butter (soft, room temp)
• 1/2 cup demerara sugar (or other unrefined brown sugar)
• 3 eggs
• 4 small overripe bananas, mashed
• 1/4 tsp french vanilla blend (or 2-3 drops pure vanilla extract)
• 1/4 cup dried cranberries (or try candied cranberries walnut mix)

1. Preheat oven to 350
2. Sift together dry mix ingredients in large mixing bowl, set aside
3. In a separate bowl, cream butter and sugar with a spoon until well blended and fluffy
4. Add eggs, beat well together, with a wisk
5. Add mashed bananas and vanilla, wisk together and mix in dried cranberries
6. Fold into the dry mix with a spatula until completely blended, but do not overmix.
7. Pour into greased (rub butter on the surface) loaf pan or square casserole dish
8. Bake for 50-60 min (square dish or loaf respectively), or until it passes the toothpick test (comes out clean no sticky goop on the toothpick)
9. Let cool slightly before removing from dish, or else it may fall apart.
10. Serve promptly for fluffy texture, cooled for a firmer texture.

flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, unsalted butter, sugar, eggs, overripe bananas, vanilla blend, cranberries

Taken from cookpad.com/us/recipes/480026-banana-cranberry-cakebread (may not work)