Banana-Cranberry Bread

Introduction

History

The concept of banana bread dates back to the 1930s, a time when baking soda and baking powder became popular as leavening agents, giving rise to the quick bread genre. Cranberries, being a native fruit to North America, have been used in cooking and baking for centuries. The idea of adding cranberries to banana bread likely emerged as bakers experimented with adding various fruits to enhance the bread's flavor and nutritional profile. This Banana-Cranberry Bread recipe represents a modern take on these traditional ingredients, combining them in a way that is both delicious and convenient, thanks to the use of a bread machine.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

1. Ensure all ingredients are at room temperature to help them mix more evenly.

2. Mash the bananas thoroughly for a smoother texture in the bread.

3. If the dough appears too dry during the kneading cycle, add a tablespoon of water at a time until it reaches the desired consistency.

4. To prevent the cranberries from sinking to the bottom, lightly coat them in flour before adding them to the mixture.

5. Use the light crust setting on your bread machine if available to prevent the bread from becoming too dark.

Serving Suggestions

Serve Banana-Cranberry Bread warm or at room temperature. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For a dessert option, try toasting a slice and topping it with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Using a bread machine simplifies the bread-making process, automating the mixing, kneading, and baking. For best results, add the liquid ingredients first, followed by the dry ingredients, with yeast being the last addition. This prevents the yeast from activating too early.

Ingredient Substitutions

1. Honey or maple syrup can be used in place of molasses.

2. Fresh cranberries, chopped and lightly sweetened, can replace dried cranberries for a more tart flavor.

3. Whole eggs can be used instead of egg substitute if preferred.

Make Ahead Tips

Banana-Cranberry Bread can be made ahead and frozen for up to 3 months. Wrap the cooled loaf in plastic wrap and then in foil before freezing. Thaw overnight at room temperature when ready to serve.

Presentation Ideas

Slice the bread and arrange it on a wooden cutting board for a rustic look. Garnish with fresh cranberries and banana slices for a visually appealing presentation.

Pairing Recommendations

Pair Banana-Cranberry Bread with a sharp cheddar cheese for a savory contrast or with a light, fruity white wine for a sophisticated snack.

Storage and Reheating Instructions

Store leftover Banana-Cranberry Bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, wrap a slice in a damp paper towel and microwave for 20-30 seconds until warm.

Nutrition Information

Calories per serving

A slice of Banana-Cranberry Bread contains approximately 150-170 calories, making it a relatively low-calorie option for a snack or part of a breakfast meal.

Carbohydrates

A slice of Banana-Cranberry Bread contains approximately 30-35 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the bread flour and fruits (bananas and cranberries), providing energy for daily activities.

Fats

This recipe is low in fat, with each slice containing about 1-2 grams of fat, thanks to the use of lite applesauce and egg substitute in place of traditional fats like butter or oil.

Proteins

Each slice of Banana-Cranberry Bread provides about 4-5 grams of protein, primarily from the bread flour and egg substitute. This makes it a modest source of protein suitable for a snack or part of a balanced meal.

Vitamins and minerals

Bananas are a good source of potassium and vitamin C, while cranberries offer vitamin C, E, and K, as well as manganese. The bread also provides small amounts of iron and calcium, contributing to a well-rounded nutritional profile.

Alergens

This recipe contains gluten (from bread flour) and may contain traces of eggs (from the egg substitute). It is suitable for those avoiding dairy and nuts but should be avoided by individuals with gluten sensitivities or celiac disease.

Summary

Banana-Cranberry Bread is a nutritious, low-fat option that provides a good balance of carbohydrates for energy, along with a modest amount of protein. It is rich in vitamins and minerals, particularly from the fruit content, and is relatively low in calories, making it a healthy addition to any diet.

Summary

Banana-Cranberry Bread is a versatile, nutritious, and delicious bread that's easy to make using a bread machine. It combines the classic flavors of banana bread with the tangy sweetness of cranberries for a unique twist. With its simple ingredients and straightforward preparation, it's a recipe that can be enjoyed by bakers of all levels and is sure to become a favorite in any household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Banana-Cranberry Bread. It was a rainy afternoon, and I had just finished helping my neighbor, Mrs. Jenkins, with her garden. As a thank you, she invited me into her cozy kitchen for a cup of tea and a slice of her famous banana bread.

As I sat at her table, sipping my tea and savoring the moist and delicious bread, Mrs. Jenkins began to tell me the story behind the recipe. She explained that she had learned to make it from her own grandmother, who had passed it down through the generations. The secret, she said, was the combination of ripe bananas and tart cranberries, which gave the bread a unique flavor and texture.

I was fascinated by the history of the recipe and asked Mrs. Jenkins if she would be willing to share it with me. With a twinkle in her eye, she agreed, and we spent the rest of the afternoon in her kitchen, baking together and sharing stories of our families and our lives.

From that day on, I made Mrs. Jenkins' Banana-Cranberry Bread a regular fixture in my own kitchen. Whenever I made it, the sweet smell of ripe bananas and tangy cranberries filled the air, bringing back memories of that rainy afternoon spent baking with my dear friend.

Over the years, I experimented with the recipe, adding my own twist here and there to make it my own. I shared the bread with friends and family, who always asked for the recipe and marveled at its delicious flavor.

One day, while visiting my aunt in the countryside, I stumbled upon an old cookbook in her attic. As I flipped through the yellowed pages, I came across a recipe for Banana-Cranberry Bread that was almost identical to Mrs. Jenkins'. I realized then that this recipe was a classic, passed down through generations and cherished by all who had the pleasure of tasting it.

I continued to make the bread, refining the recipe with each batch and honing my baking skills. I learned to trust my instincts and adjust the ingredients to suit my taste, adding a touch more cinnamon or a handful of chopped nuts to make it even more delicious.

As the years went by, I shared the recipe with my own grandchildren, passing down the tradition of baking and cooking that had been so important to me. I taught them the importance of using fresh ingredients and taking the time to savor the process of creating something delicious from scratch.

Now, as I sit in my kitchen, surrounded by the comforting aroma of Banana-Cranberry Bread baking in the oven, I can't help but feel grateful for all the wonderful memories and experiences that this recipe has brought into my life. It has connected me to friends, family, and even strangers, who have all shared in the joy of tasting something made with love and care.

As I take the bread out of the oven and let it cool on the counter, I can't help but smile. The recipe for Banana-Cranberry Bread may have come from Mrs. Jenkins, but it has become a part of me, a symbol of the love and passion that I put into everything I cook and bake.

And as I slice into the warm loaf and savor the sweet and tangy flavors of ripe bananas and tart cranberries, I know that this recipe will continue to be a cherished part of my life for many years to come.

Categories

| Applesauce Recipes | Banana Recipes | Bread Flour Recipes | Bread Machine Recipes | Dessert Loaf Recipes | Dried Cranberry Recipes | Egg Substitute Recipes | Fat-free Recipes | Maple Syrup Recipes | Molasses Recipes |

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