Cranberry Banana Bread

Have some leftover bananas that are too ripe to eat? Have some extra cranberries from your holiday desserts?

Then, this recipe is perfect for you!

Banana Cake:

1 3/4 cups all purpose flour

1 tsp baking soda

1/4 tsp salt

1 tsp freshly chopped Rosemary

1/2 tsp cinnamon

2 ripe bananas

1/2 cup unsalted butter, room temperature

1/4 cup granulated sugar

1/2 cup dark brown sugar

2 eggs, room temperature

1/2 cup sour cream

1 tsp vanilla extract

1/2 cup fresh cranberries

Preheat oven to 350F. Spray a 9×5 in loaf pan
Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, mash the bananas. Then, cream the butter together with the bananas, about 45 seconds.
Add in the sugars and beat an additional 1-2 minutes.
Beat in each egg, one at a time. Beat in the vanilla and sour cream. Beat until combined, making sure not to over beat mixture.
Beat in flour, 1 cup at a time. Fold in the cranberries.
Bake for 50-55 minutes or until the center no longer jiggles.
Remove from oven, let cool for 5 minutes. Use a small rubber spatula to loosen the sides to take the loaf out of the pan.