Banana breads are usually quick breads which are leavened with baking soda instead of yeast. This is also the best way to use up over-ripe banana for both a delicious and healthy treat. Do you know that 23rd February is National Banana Bread Day? To celebrate National Banana Bread Day that is tomorrow, I adapted the recipe from My Kitchen Snippets partly because I still have leftover of bananas and dried cranberries. This is the most moist, soft and delicious banana bread that I ever tasted. It is so fragrant while it’s being baking in the oven, I’m giving 5 stars for it. You don’t need an electric mixer for this, just mix the ingredients with a large spatula and push the loaf pan into the oven and you’re done. My only problem is the baking time took up to 70 minutes for the bread to be fully cooked. Why? Because I’ve put in too much bananas and I threw in all the grated apple juices while mixing that made the batter quite wet. So remember to check on the timing when you want to bake this banana bread as temperature varies.
Banana, Cranberry and Apple Bread
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 1 ½ cups flour (Plain flour) ~ 200g
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup sugar ~ 140g (I used 130g sugar)
- 2 eggs
- ½ cup + 2 tbsp corn oil ~ 100g
- 4 tbsp milk
- 1 tsp vanilla extract
- 1 cup dried cranberry ~ 125g
- 1 apple – grated (green apple)
- 3 large bananas – mashed ~ 235g without skin on
Instructions
- Line and grease a loaf pan. (I used cooking spray to grease the pan) Preheat the oven to 350 degree F (170 deg C).
- In a mixing bowl, combine flour, baking powder, baking soda, salt and sugar. Mix well and set it aside.
- In another mixing bowl, combine eggs, milk, oil, vanilla, grated apple and mashed bananas. Mix it well with a big spoon. Add in the dry ingredients into the eggs mixture. Mix until well combined.
- Lastly add in dried cranberries. Mix well and pour it into the baking pan. Bake for 50 - 70 minutes or skewer inserted into bread and comes out clean.
Notes
Do not overmix the batter, the gluten in the flour can form elastic gluten strands – resulting in a more dense, chewy texture.
3.5.3226
香蕉，蔓越莓 & 苹果面包
*松松软软又很湿润的香蕉面包，非常容易做！只需把所有材料混合均匀就可以拿去烘烤了！
材料：
- 200克 低筋面粉
- 1/2 茶匙 苏打粉
- 1 茶匙 泡打粉 （发粉）
- 1/4 茶匙 盐
- 130克 细砂糖
- 2个 全蛋
- 100克 玉米油
- 4 汤匙 牛奶
- 1 茶匙 香草香精
- 125克 蔓越莓干
- 1粒 青苹果 （磨成泥）
- 3条 熟香蕉 – 去了皮 -235克 （压烂）
做法：
- 准备一个长方形烤盘，底部铺纸。预热烤箱至摄氏170度。
- 将粉类及盐一起过筛到碗里，备用。
- 在另一个大碗，用橡皮刮刀把鸡蛋，牛奶，油，苹果碎泥和香蕉混合均匀。然后倒入粉类，再拌匀即可。
- 最后加入蔓越莓干，再拌匀便可倒入烤盘。 送人预热烤箱栲约50-70分钟或竹签插面包入内部，拔出没有粘糊，就表示熟了。
**加了粉类搅拌至看不到粉末就可以了。过度的搅拌面粉会起筋使烤出来的体质会很扎实。
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Enjoy & Happy National Banana Bread Day!