Full of cranberries and bananas, this bread deliciously balances tart and sweet.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2006
Ingredients
Method
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Beat in bananas, vanilla and lemon juice.In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Fold in cranberries and pecans. Scrape into prepared pan, smoothing top.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1-1/4 hours. Let cool in pan on rack for 5 minutes. Remove from pan and peel off paper; let cool completely. Wrap in plastic wrap; store at room temperature for 24 hours before slicing. (Make-ahead: Store in airtight container for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Makes 1 loaf, or 12 slices.
Nutritional facts Per slice: about
- Sodium 269 mg
- Protein 4 g
- Calories 281.0
- Total fat 12 g
- Cholesterol 56 mg
- Saturated fat 6 g
- Total carbohydrate 40 g
%RDI
- Iron 9.0
- Folate 23.0
- Calcium 3.0
- Vitamin A 9.0
- Vitamin C 5.0
