This cranberry banana tea bread is moist and just a bit sweet, perfect as an afternoon snack with some tea.
You guys, I’m in love.
His name is Kenmore. He’s 36 inches wide, has 6 burners and could easily roast 2 turkeys side by side.
We signed contracts on the house we’re going to be buying (and pretty much gut renovating) last week and within 24 hours I started the convincing process…the one where I use as many analogies of garages/cars/toolboxes to ovens as I can possibly think of to justify why a $6,200 range is necessary to my husband. 48 hours after that, I’m in a Sears outlet store in Connecticut standing in front of a brand new Kenmore Pro 36” dual fuel range that has no scratches or dents like everything else in the warehouse and is over 40% off retail.
I’m considering it my “statement piece”.
Every room on HGTV that ever gets a makeover has a statement piece, this is mine.
I use the stove at least 5 times a day, we’re completely gutting the kitchen so we can easily fit the cabinets around it and it’s almost half off! Budgets are made to be broken, right?
Or maybe that’s rules. Whatever.
So next time this cranberry banana tea bread gets made, it’ll be in Kenny in all his convection glory.
Ps- I’ve decided it’s officially cranberry time. I’m done with pumpkin galore and onto little red balls instead. I actually like them and their tartness more than the whole pumpkin thing any way. So consider yourself warned, here they come!
Try more recipes like this cranberry banana tea bread:
- 2 mashed ripe bananas
- 1/3 cup full fat Greek yogurt
- 1/4 cup unsweetened applesauce
- 1 egg
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 cup whole wheat white flour
- 1/2 cup almond flour
- 1 cup cranberries
For the glaze
- confectioners sugar
- freshly squeezed orange juice
- Preheat oven to 350 degrees.
- Add the mashed bananas, yogurt, egg and applesauce to a large bowl and whisk together until smooth.
- Add the sugar and vanilla and whisk again.
- Add the remaining ingredients except cranberries and mix together with a spatula until incorporated.
- Fold in the cranberries.
- Pour the batter into a greased loaf pan.
- Bake for 60-65 minutes until cooked through.
- Remove from oven, let cool in the pan for about 10 minutes before removing and cooling completely on a wire rack.
- Once bread is cooled completely, add confectioners sugar to a small bowl. Slowly add a teaspoon of orange juice at a time, mixing with a spoon until you reach the desired consistency for your glaze. Drizzle it on top of the bread and let set for a few minutes.