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SERVES:
Makes 1 9 x 5-inch loaf

INGREDIENTS:

• 1 stick unsalted butter, room temperature


• 1/2 cup light brown sugar


• 1/2 cup white sugar (or see hints below)


• 2 large eggs


• 2 small ripe bananas (approx. 1 1/2 cups mashed)


• 2 cups all-purpose flour


• 1 tsp baking soda


• 1 tsp kosher salt (or 1/2 tsp regular table salt)


• 1/3 cup milk


• 1/2 cup dried cranberries


• 1/2 cup chopped walnuts


• 1 9 x 5-inch loaf pan, lightly buttered and floured before adding batter

PROCEDURE:

Preheat the oven to 350 degrees and, although you can use an electric mixer to make this, you can also make it by hand by using a rubber spatula and a large bowl to cream 1 stick of room temperature butter with 1/2 cup light brown sugar and 1/2 cup white sugar until it is nice and smooth.

Then add 2 large eggs and incorporate those into the mix....then add 2 small ripe bananas and use a potato masher to mash those into the mix.

At that point, add 2 cups all-purpose flour to that and add 1 tsp baking soda and 1 tsp kosher salt (or 1/2 tsp regular table salt) and start folding those into the mix....adding 1/3 cup milk a bit at a time as you go.

Try not to over mix the dough and then, at this point, gently fold in 1/2 cup dried cranberries and 1/2 cup chopped walnuts.....then transfer that to a buttered and floured 9 x 5-inch loaf pan and place that on the center rack of the oven.

That will take between 50 and 60 minutes to bake....just use a toothpick to check it for doneness.

Let it cool in the pan for 5 minutes or so and then use a kitchen towel to hold the pan and carefully turn the bread out onto a cooling rack to finish cooling down.

HINTS:

Use 1 cup of either sugar instead of using half of each…..I prefer light brown sugar.