Description
A fun twist on banana bread. The cranberries add a sweet and tart flavor that really kicks up the flavor of this bread. Super moist and super flavorful, it’s a great addition to brunch! If you like more of a buttery taste, try brushing the top of the baked loaf with a pastry brush and a little bit of melted butter.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup quick cooking oats
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ¼ cups mashed ripe bananas
- 2 tablespoons sour cream
- ⅓ cup melted butter
- ½ cup white sugar
- ¾ cup dried cranberries
- ½ teaspoon lemon juice
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 1/2 x 8 1/2-inch loaf pan with butter. Whisk the flour
- oats
- baking powder
- and salt together in a bowl; set aside.
- Whisk the eggs in a mixing bowl until smooth. Beat in the bananas
- sour cream
- and melted butter. Add the sugar
- cranberries
- and lemon juice; beat until evenly blended. Fold into the oat mixture until no dry lumps remain. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 2 hrs
Servings: 10