Tink's Caribbean Cran-Ana Bread

1. 1

   Preheat oven to 350F.

2. 2

   Lightly grease a 1 pint loaf pan and line the bottom with a piece of parchment paper, cut to fit.

3. 3

   In a large bowl or a stand mixer, cream together butter and both sugars.

4. 4

   In another bowl, sift together flours, salt, baking powder and nutmeg.

5. 5

   Stir in the dried cranberries.

6. 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. 7

   Gently fold the flour mixture into the butter mixture until well mixed.

8. 8

   Peel and mash the bananas in a small bowl with a fork.

9. 9

   Add the vanilla and stir well.

10. 10

    Stir the banana mixture into the cake mixture, then pour into the prepared loaf pan.

11. 11

    Use a knife to smooth the top.

12. 12

    Bake for 60 minutes or until a skewer comes out clean.

13. 13

    Let the bread cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling.

* Per serving · 4 servings · Values may vary.

No additional tips available.