Cranberry Banana Bread

This turned out quite well. Here is a link to the recipe I used: http://chocolateandzucchini.com/archives/2004/05/cranberry_banana_bread.php

1/4 c. butter, softened
1 c. sugar

Cranberry banana batter

2 eggs
2 bananas, sliced
1 c. cranberries (I used fresh)
1/4 c. water
1 tsp. vanilla
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon

Preheat oven to 350 F. Grease a bread pan.

Cream the butter and sugar together in a food processor. Add in the eggs one by one, mixing well between each addition. Add in the cranberries, banana slices, the water, and the vanilla extract. Mix again until blended, but not too much.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients into the batter, mixing until just combined - do not overmix. Since I only have an 8 c. food processor, before adding the dry ingredients, I poured the cranberry banana mixture into a large bowl and then stirred in the dry ingredients.

Pour the batter into the prepared pan, and bake for 55 minutes or until the top of the cake is nicely brown and a cake tester comes out clean. Let rest for 10 minutes, then run a knife around to loosen the sides. Turn out on a wire rack to cool completely.