Wednesday, January 09, 2013

banana cranberry loaf

what do you do when you have like 1kg of cranberries in the fridge, waiting...wailing...crying...begging...(okay, okay...a little too much of drama) be used? what do you do? huh? huh? huh? what? what??? (more drama???)
well, what you do is, you take 'em out of the fridge and then send them to the naughty corner  bake something!!
i made the banana cranberry loaf yesterday and by the end of the day, i was left with only 3 slices. Now, now....before you start to roll your eyes in disgust because maybe you thought i gobbled up the whole thing..think again. i did notlah! i shared. really. honestly. we had a get together with mr.G's family yesterday and i brought some. before that, mr.G came back from work and had some with tea and waaaaaaaayyyy before that, i might've had a slice or two...okay, okay...i had 2.5 slices of this. hey, you can't blame me. who can resist a loaf of anything warm and fresh out of the oven, right?

this is a pretty straightforward recipe. really easy. REALLY, REALLY easy. you know, combining the wet and the dry...bla bla bla...into the baking tin...okay, okay...maybe not that easylah. you need to chop the cranberries. aaaand also make some buttermilk first, because i don't have buttermilk all the time in the fridge. d-uh. who does? unless if you bake everyday...
so, apart from chopping the cranberries and making the buttermilk...everything else was easy. EASY. so? are you ready for the recipe? let's go!!
you will need:
75g (3 oz) unsalted butter, softened, plus extra for greasing
125g (4 oz) caster sugar
175g (6 oz) plain flour
25g (1 oz) wholewheat flour
½ tsp salt
2 tsp baking powder
¼ tsp bicarbonate of soda
3 medium size bananas (2 very ripe)
50ml (2fl.oz) buttermilk
2 large eggs, beaten
75g (3 oz) chopped dried cranberries

the how to:
1)  preheat oven to 175° C (350°F/gas mark 4).

2)  grease a 450g (1lb) loaf tin and dust with flour.

3)  beat the butter and sugar till creamy.

4)  combine all the dry ingredients.

5)  in another bowl, mash the 2 ripe bananas with the buttermilk.

6)  gradually add the beaten eggs gradually to the creamed butter and sugar.

7)  in goes the mashed bananas and the dry ingredients. mix lightly until combined. do not overmix.

8)  slice the third banana and add it to the batter with the cranberries, just stir til combined

9)  pour the batter into the loaf tin and bake for about 40 minutes, or until a toothpick inserted into the centre comes out clean

10) leave in the tin for 10 minutes, then turn out and cool on a wire rack.

taste wise this banana cranberry loaf is just so-so on the sweetness level, because you get the sweetness from the ripe bananas and also from the dried cranberries. the texture is more like densed cake. and, believe you me, it tastes REALLY good with a dollop of butter on it. especially while it's still warm...or, you can even toast the slice and then butter it.

i think it's perfect for tea...or even breakfast!

well? go on...go get your cranberries out of the fridge and start!!

luck luck!!

recipe taken from '500 Breakfast & Brunch Dishes' by Carol Beckerman.

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