A delightful twist on the classic banana bread, featuring the tartness of cranberries and the crunch of walnuts.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even baking.
Grease a standard loaf pan with butter or line it with parchment paper.
Lining the pan with parchment paper makes it easier to remove the loaf after baking.
In a mixing bowl, cream together the sugar and butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Mash the bananas in a separate bowl and add them to the sugar-butter mixture along with the milk and eggs. Mix until combined.
Use a fork to mash the bananas for a smoother texture.
Sift together the flour and baking powder, then gradually add to the wet mixture, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts and cranberries gently.
Coat the cranberries in a bit of flour to prevent them from sinking to the bottom.
Pour the batter into the prepared loaf pan, spreading it evenly.
Tap the pan lightly on the counter to remove air bubbles.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf at 60 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling the loaf completely ensures easier slicing.
Slice and serve your Cranberry Walnut Banana Loaf. Enjoy!
Serve with a spread of butter or cream cheese for added flavor.
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