Cranberry Banana Bread

[Worker Bee]

I love the addition of tart cranberries to the sweet banana bread.

- 1/4 C (55 g) butter, softened
- 1 C (200 g) sugar
- 2 eggs
- 2 small bananas, sliced
- 1 C (110 g) cranberries
- 1/4 C water
- 1 tsp vanilla extract
- 1 3/4 C (200 g) flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon

(Serves 6.)

Preheat the oven to 180°C (360°F). Grease a 9 by 5 inch (22 by 12 cm) loaf pan.

Cream the butter and sugar together in a food processor. Add in the eggs one by one, mixing well between each addition. Add in the banana slices, the cranberries, the water and the vanilla extract. Mix again until blended, but not too much : it's nice if the banana and cranberries are not completely mushed.

Sift together the flour, baking powder, baking soda, salt and cinnamon. Add the dry ingredients into the batter, and mix until just combined -- do not overmix.

Pour the batter into the pan and bake for approximately 55 min or until the top of the cake is nicely brown and a cake tester comes out clean.

Let rest for ten minutes, then run a knife around to loosen the sides, and turn out on a rack to cool completely.