Oh my. Oh my, oh my, oh my. I don’t know if I can find the words to describe how much I enjoyed this bread. Sure, I tend to love bread universally, but this bread was … exceptionally good. Oh my indeed.
This bread is incredibly moist, thanks to the bananas and buttermilk. And the pop of cranberries keeps it from being too sweet, which is exactly what I need right now. My sweet tooth is on strike with all the candy I’ve been eating … I meaning making! 😀
I don’t know about you, but while I enjoy eating a variety of candies and cookies during the holiday season, I also crave a savory snack or two as well. This fits the bill perfectly and would make a welcome addition to your holiday spread – or frankly, any time of the year. It’s s-o-o-o-o good and festive.
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Cranberry Oat Banana Bread
Slightly adapted from A Cozy Kitchen
- 1 1/2 cups all-purpose flour, plus 1 tablespoon for dusting pan
- 1/4 cup old-fashioned oats, plus 1 handful for topping
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup buttermilk
- 1 tablespoon butter, melted
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated white sugar
- 1 cup smashed ripe bananas (2-3 bananas)
- 1 1/2 cup cranberries
- Pre-heat oven to 325˚F. Lightly spray a 9×5-inch pan with PAM and dust with a tablespoon of flour.
- In a medium bowl, mix together flour, oats, baking powder, baking soda and salt.
- In a large bowl, using an electric mixer, beat eggs, brown sugar and granulated sugar together until thick and pale, approximately 3-5 minutes.
- Gently stir in smashed bananas, buttermilk, vanilla and butter. Add flour mixture, stir until just combined, be sure not to overmix.
- Fold in cranberries and transfer batter to prepared loaf pan. Top with a handful of rolled oats.
- Bake for 1 hour, or until a tester inserted into the center comes out clean. Invert bread onto a rack to cool. Bread will stay moist up to 3-4 days. Wrap tightly in plastic wrap to preserve its freshness.