Tink's Caribbean Cran-Ana Bread

READY IN: 1hr 20mins
Recipe by **Tinkerbell**

Bananas are eaten & cooked in every way imaginable in the Caribbean but one of my favorite ways has always been in banana bread. The original version of this recipe was found in the Children's World Cookbook. I have long since modified it due to allergies in the family and personal preferences. I'm posting my version here for ZWT-5.

Top Review by alligirl

Just beautiful and soooo tender; I should have waited for them to cool before taking the photo, as they were still really warm and soft. YUM! I did make a couple of changes - personal preference and availability. No small loaf pan, so I followed other reviewers and used a muffin tin. I used ap flour, as that is what I had on hand. I was also out of vanilla (That was terrible) so I used just a small amount of rum flavoring, as I thought it would tie into the Caribbean theme. We also love nuts, so I try to sneak them into everything. These boasted walnuts and macadamias! And they were wonderful! Sorry I had to change so many things, but the recipe still worked perfectly! Thanks so much for sharing your creation, Tink! We sure enjoyed them!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Lightly grease a 1 pint loaf pan and line the bottom with a piece of parchment paper, cut to fit.
  3. In a large bowl or a stand mixer, cream together butter and both sugars.
  4. In another bowl, sift together flours, salt, baking powder and nutmeg.
  5. Stir in the dried cranberries.
  6. In a small bowl whisk together the egg and milk, then beat them into the creamed butter and sugar mixture a little at a time.
  7. Gently fold the flour mixture into the butter mixture until well mixed.
  8. Peel and mash the bananas in a small bowl with a fork. Add the vanilla and stir well.
  9. Stir the banana mixture into the cake mixture, then pour into the prepared loaf pan. Use a knife to smooth the top.
  10. Bake for 60 minutes or until a skewer comes out clean.
  11. Let the bread cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling.

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