A delightful twist on the classic banana bread, this recipe incorporates the tartness of cranberries and the crunch of walnuts for a perfect balance of flavors and textures.
Preheat your oven to 350°F (175°C) and grease two loaf pans.
Greasing the pans ensures the loaf doesn't stick and comes out easily.
In a mixing bowl, combine the flour, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps and ensure even mixing.
In another bowl, mash the bananas and mix them with the eggs, vinegar, and sugar.
Using ripe bananas will make mashing easier and add more natural sweetness.
Gradually fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the loaf tender.
Gently stir in the cranberries and walnuts.
Coating the cranberries and walnuts in a bit of flour can prevent them from sinking to the bottom.
Divide the batter evenly between the prepared loaf pans.
Tap the pans lightly on the counter to remove air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaves at 40 minutes to prevent overbaking.
Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
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