John Myers
Ingredients for 1 servings:
- 150 g sugar
- 250 g wheat flour
- 2 tsp, heaped baking powder
- ¼ tsp baking soda
- 2 m.-large banana(s), ripe
- 80 ml vegetable oil
- 100 g cranberries, fresh
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
super fast, with few ingredients
First, peel and mash the ripe bananas in a bowl, perhaps with a fork. Then, in another bowl, combine the sugar, flour, baking powder, and baking soda, then add the bananas and oil. You can omit the baking soda if you like. Knead everything into a dough. Don’t worry, the dough will be very thick and tough, but the bread will still be very soft. Now, fold the fresh cranberries into the mixture. You can certainly use dried cranberries, but I think that would make the whole thing very dry. Instead, use other fresh berries. Preheat the oven to 170°C (350°F). Butter and flour the desired pan. As you can see, I only used a shallow pan, but you can just as easily use a regular loaf pan or muffin cups. My version of the bread was ready after about 25 minutes. It’s probably similar for muffins, but it will definitely take a lot longer with a loaf pan. When the top of the bread is nice and golden brown, simply do a toothpick test to see if any more dough sticks. The bread isn’t overly sweet, which I personally really like.
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