Banana bread bursting with dried cranberries and mini chocolate chips. The tart berries paired with the sweet chocolate and subtle hint of banana is a particularly delicious combination, not to mention, befitting of the season.
This is a bread that only gets better as it ages. The banana flavor becomes more pronounced after a day or two and the chewy cranberries really pop. It has a soft, fluffy crumb and surprisingly isn’t as sweet as some banana breads.
There’s no butter involved, just a small amount of oil and buttermilk that you can swap out for sour cream or yogurt. I always have a canister – or three – of buttermilk powder on hand for baking. I love it because you can mix it up as needed and it has the same properties as fresh. Cup for cup I find it’s cheaper too and it’s not as wasteful. You can find it in the baking section of your market or buy it on-line.
This is a perfect bread to serve at a holiday brunch or to have on hand for impromptu guests that might drop in before Christmas. You know, to spread holiday cheer or drop off gifts or brighten your day with caroling.
It’s nice to be prepared with a little snack. Payback.
Banana bread bursting with dried cranberries and mini chocolate chips.
- Preheat oven to 350 degrees F. Grease and flour a standard-size loaf pan.
- Beat the eggs, sugar, and oil together on low speed until blended. Beat in the banana and vanilla.
- In a separate, medium bowl whisk together the baking soda, baking powder, salt, cinnamon and flour. Add to the egg mixture and mix on low until just combined then pour in the buttermilk and mix again until just combined.
- Mix in the chocolate chips and cranberries. Pour into the prepared pan and sprinkle a handful of chips over the top.
- Bake about 1 hour or until a toothpick comes out clean from the center. Cool on a wire rack 30 minute then carefully turn out to cool completely.
Adapted from King Arthur's Baking Companion
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