Wednesdays Unplugged – Banana Cranberry Nut Bread

I've been mostly unplugged this whole week, actually made the recipe I am sharing this week yesterday for munching while we watched the historic election returns. We're going hiking in the mountains today.

QUOTE OF THE WEEK

"Never doubt that a small, thoughtful group of committed citizens can change the world. Indeed, it is the only thing that ever has." ~ Margaret Mead

RECIPE OF THE WEEK

A good friend, who also happens to be a wonderful life coach, kept telling me about her wonderful banana bread recipe…she said she always puts ripe bananas in the freezer, ready to pull out and make banana bread. Following her advice, I had been collecting frozen bananas and last week decided to make her recipe. She was right, it was wonderful…in fact, so good that I also made it again this week! I didn't have any ripe or frozen bananas this week so put them in the oven first for about 10-15 minutes while the oven heated up. They blackened, became more flavorful, softened and worked well. I didn't have a big enough loaf pan for all the batter so made muffins with the remaining batter…also worked well.

BANANA CRANBERRY NUT BREAD

recipe from Beata Rydeen

1 cup sugar

1/3 cup butter, softened

2 eggs

2 cups mashed bananas (about 5; defrost if frozen)

1/3 cup water

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1 2/3 cup flour

3/4 cup chopped nuts (pecans or walnuts)

3/4 cup dried cranberries or cherries

Combine sugar, butter, eggs, bananas and water. Add soda, salt and baking powder; stir to combine. Stir in flour. When thoroughly mixed, add nuts and cranberries. Pour into large loaf pan and bake at 350 degrees F for about 1 hour (check at 50 minutes).