Thursday, August 6, 2009

Banana Walnut Cranberry Bread for Father's Day

Nutty bread with sweet-sour cranberries. Perfect for breakfast or tea.

CS is one for 'adult' type of desserts – breads and pastry. Nothing too chocolatey or sweet. Special combinations that are away from the usual chocolate or vanilla (unless it's done really well). He loves bread and well made pastry, so I decided on this Banana Walnut Cranberry Bread for him this Father's Day. I had most of the ingredients (and half a bag of dried cranberries left over from the Cranberry Bread Pudding), and my fruit vendor was happy to get rid of some very ripe bananas. (The locals like their bananas under-ripe, which to me, has a sour and sappy taste. To each his own).

The original recipe comes from My Kitchen Snippets, and looked absolutely divine. I substituted sour cream with buttermilk. (Sour cream is not a pantry item for me). The result was a very moist bread, which I assume is the result of this substitution. Next time, if using buttermilk, I shall use small eggs instead of regular sized eggs and see if that makes a difference. I also had to bake it for 1 hour 15 minutes instead of the 45 minutes suggested. Taste? Fabulous!

Banana Walnut Cranberry Bread

Butter ¾ cup

Light brown sugar ¾ cup

Eggs 3 small

Buttermilk ½ cup (½ cup milk plus ½ tsp vinegar)

Flour 2 cups

Baking powder 1 tsp

Baking soda ½ tsp

Vanilla 1 tsp

Salt ½ tsp

Mashed bananas 1 cup

Walnuts ¾ cup chopped

Dried cranberries ¾ cup

Preheat oven to 160C. Grease a loaf pan. Set aside. Sift flour, baking soda, baking powder and salt into a bowl and set aside. Cream butter and sugar till light and fluffy. Add one egg at a time and beat till incorporated. Add buttermilk and mix well. Add bananas and vanilla. Slowly add in the flour and mix well. Fold in the nuts and cranberries and transfer the batter into the loaf pan. Bake for 1 hour and 15 minutes till a skewer inserted into the center comes out clean. Turn the bread out onto a rack to cool completely.

NB : using small eggs instead of large ones did yield a bread that was not as wet.

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