Banana Cranberry

   So I've been slacking again in the bread department. It's hard when you have 1,000 ideas and try to make them all happen in the same time frame :) Anyway, I made banana cranberry bread last night. I have a board meeting today after work and thought a little snack would go nicely at the 6 o'clock hour. I also made homemade cinnamon butter.

   I used my traditional banana nut bread recipe, but I substituted nuts for cranberries. Who doesn't love cranberries?! And I was concerned some folks attending the meeting might have a nut allergy. Greek yogurt is all the craze with cooking now so I substitued plain Greek yogurt for the sour cream in this recipe too. Here we go:

   Banana cranberry bread: In a medium bowl, sift 2 cups flour, 1 tsp baking soda and 1 tsp salt. In another medium or large bowl, cream together 8 tbls butter (1stick) and 1 cup sugar. Then add 2 eggs, 1/4 cup sour cream or plain Greek yogurt, 1 tsp vanilla, and 2 very ripe bananas (the original recipe says 1, I always do 2). Mix well, preferably with a mixer stand on 3 or 4 speed. Add flour mixture and 2 cups cranberries. You can also add 1 cup of chopped walnuts at this point if you want to.

   Bake at 350 for 30 minutes. Make a tinfoil tent over the loaf and bake an additional 25 minutes. (The tent prevents over-browning the top). Toothpick check for doneness.

   The butter: 1 stick softened butter, 1/4 cup white sugar (can use brown), 1 tsp vanilla and a heaping spoonful of Greek yogurt. **Caution - I made this combination up. I didn't have cream cheese or I would have used that instead of yogurt. The yogurt made it very light and fluffy, similar to Roadhouse cinnamon butter. The meeting will be a trial an error for the butter. The bread I'm sure about :)