Banana bread with cranberries and walnuts
Banana bread is such a classic that I like to do, but somehow it's not that attractive and so far it has not made it into the blog. This mixture of cake and bread is very juicy, often a bit soggy, by the bananas it contains and somehow always just brown-gray and not very attractive. What a pity, because banana bread is so delicious!
Even when I was a kid, there was regular banana bread in our home. A classic of the American ancestors and the perfect remnant for brown spotted bananas, which nobody really liked anymore. And banana shake alone can not feed you.
So I had these pretty little organic bananas that - as always - were suddenly full of freckles and brown spots. No smoothie in sight, no more milk in the fridge, so again time for a banana bread! And this time it gets a place in the blog, despite the dull sight, so!
The idea for the banana bread came from a colleague, and in turn it has from the book Drunter and Drüber: The bread and spreadsheet *. It contains some nice ideas about bread and spreads!
The banana bread gets a special twist here through the use of dried cranberries, a light malty-caramel tone through the brown sugar and also some bite through the walnut kernels. It keeps itself airtight packed and stored in the refrigerator for a week fresh and juicy. So you can cut off a slice of paper for the office in the morning and have a snack ready for the afternoon low.
By the way, brown powdered sugar can be found in the organic supermarket or health food store. I simply made it myself by pulverizing raw cane sugar in the Thermomix. The use of powdered sugar makes the bread extra finely - but of course you can also use normal brown sugar or normal powdered sugar.
- 125 g soft butter
- 125 g brown powdered sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 500 g ripe bananas (weighed with shell)
- 250 g of flour
- 1 pinch of salt
- 90 g sour cream or sour cream
- 50 g of walnut kernels
- 50 g of dried cranberries
- soft butter for the shape
Preheat the oven to 160 ° C convection (hot air).Mix the banana puree well.
Mix the flour, baking powder and salt thoroughly, sift and mix alternately with the sour cream just under the dough.
Coarsely chop the walnut kernels and place them under the dough with the cranberries.
Put the dough in the prepared box and bake for 1 hour on the middle rack , Allow the banana bread to cool in the mold for 1/2 hour, then carefully lift it out of the mold with the help of the supernatant baking paper and allow to cool completely on a wire rack.
Airtight, the banana bread keeps itself fresh and juicy in the fridge for a week.
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