>I made this bread with things I had in my fridge/house that were either:
1. close to going bad/overripe
2. left over bits from things i’ve already made
Banana Cranberry Bread:
(makes one loaf)
2 extremely ripe bananas
1/8 c pumpkin puree
1/8 c vanilla yogurt [i used soy]
1/4 c canola oil
1/4 c raw sugar
1/4 c light brown sugar
2 T blue agave
1/2 t vanilla
1/2 t almond extract (optional)
3/4 c chopped fresh cranberries
1/2 c sliced almonds
1 t pumpkin pie spice
2 c all purpose flour
3/4 t baking soda
1/4 t salt
Preheat Oven to 350 and spray a loaf pan lightly with canola oil cooking spray.
Mash bananas very well, then add pumpkin, yogurt, oil, sugars, agave, vanilla, pumpkin pie spice, cranberries and almonds. Mix these all together until well combined.
Add the dry ingredients to the wet, and stir with a spatula or wooden spoon until JUST combined. If you’re not a banana bread pro; handle this like you would muffin batter-and remember that overmixing=gummy, gross bread. When the dry ingredients are stirred into the wet ones; pour your mixture into your prepared loaf pan and bake for 50-60 minutes-you can start checking on the bread when it’s been baking for 45 minutes just in case. The bread is done with a knife inserted into the center comes out clean.
Let bread cool for 10 minutes; then remove from pan.