Directions
Servings: 1 loaf
Equipment
Ingredients
- 1 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg, ground
- 1/8 tsp Cloves - ground
- 1 Banana - ripe
- 1/2 cup Granulated sugar
- 2 Egg - large Room temp
- 1/2 cup Sour cream
- 1/2 cup Canola oil
- 1 tsp Vanilla extract
- 1 cup Dried Cranberries
- Butter for greasing
Instructions
- Preheat the oven to 350F. Grease a 9 x 5 loaf tin and line with parchment paper.
- In a medum sized bowl whisk togather the flour, baking soda, salt, cinnamon, nutmeg and cloves. Stir in the dried cranberries.
- In a larg bowl, mash the banana with a fork. Add in the sugar, eggs, sour cream, canola oil and vanilla. Whisk all together.
- With a spatula, blend the dry ingredients into the batter until just combined. Do not over mix.
- Turn the batter into the loaf tin and even out usingthe spatula.
- Bake for about an hour oruntil a toothpick comes out clean. Recommend checking it at around 45 minute mark.
- Allow the bread to cool in the loaf tin for 15 minutes before turning out onto a rack for final cooling. Slice when completely cool.
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