Tink's Caribbean Cran-Ana Bread

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.

• Ready In: 1 hr 20 mins
• Yields: 1 loaf

Ingredients

• 1⁄2 cup butter, softened
• 1⁄3 cup sugar
• 1⁄3 cup brown sugar
• 1⁄2 cup whole wheat flour
• 1⁄2 cup all-purpose flour
•  salt, pinch
• 2  teaspoons baking powder
•  ground nutmeg, pinch
• 1⁄2 cup dried cranberries
• 1  egg
• 2  tablespoons milk
• 2  large bananas
• 1  teaspoon vanilla

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.