Thursday, December 22, 2011

Banana Cranberry Quick Bread

I realized it is not easy to do this every day blogging. Little late for that don't you think? I have so many ideas of making different things but not enough time with all the things going on. Here is a quick bread that I baked as part of the goodies to my kid's school. It is simple, tasty and quick to make. Adapted from my Pumpkin Cranberry Bread recipe.

One year back - Eggless Peanut butter swirled chocolate cake
Two years back - Cake Decorating Basics - Part 3
All purpose flour - 1 3/4 cups
Sugar - 1 cup
Baking Soda - 1 tsp
Baking powder - 1/4 tsp
Salt - 1/2 tsp
Water - 1/3 cup
Oil - 1/2 cup
Eggs - 2 Large
Mashed banana - 1 cup
Vanilla - 1 tsp
Fresh cranberries - 1 cup chopped coarsely

Preheat the oven to 350 F. Grease a 9 X 5 loaf pan with vegetable oil spray or use 4 mini loaf pans. I used mini loaf pans. In a bowl, whisk together flour, sugar, baking soda, baking powder, salt. In another bowl, beat mashed banana, oil, water and eggs. Add vanilla and beat to combine. Slowly add the liquid mixture into the dry and stir gently. Stir in the chopped cranberries. Bake for 35 - 38 minutes for mini loaves and 55 - 60 minutes for one 9 X 5 pan or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn it on to the wire rack to cool completely.

You could use sweetened dried cranberries instead of the fresh ones.

Today is day 22 of the Bake-A-Thon.  My fellow bloggers doing this are - Preethi, Veena, Priya

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  1. Lovely & colourful ! Looks great :)

  2. Stunning super moist bread..lovely.

  3. Mmmhhh, those look irresistible!

  4. Hello Champa

    You are definetely doing a baking marathon! This is indeed difficult with work, kids and holiday season and guests. I can imagine how hard it must be to someone can manage all of them!

    Take care, Wish you happy holidays and Happy New Year!



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