Cranberry-Almond Banana Bread Recipe

by Cheryl Barnes

“Waste not, want not” was a familiar theme in my childhood household. Nothing was thrown away, including too-ripe bananas. Of course, I was too young to understand the economy and frugality of my mother’s baking this quick bread. To me, it was a magical transformation of an overly ripened fruit into a delicious dream, all for my eating pleasure.
A new twist on the old favorite, this recipe’s addition of almond lends a subtle and rich flavor to the bread’s sweetness that is nicely balanced with the tartness of the cranberries. So much so that I find myself hoping the bananas in my fruit bowl will ripen just a little faster so I will have an excuse to make this wonderful bread.



Ingredients Instructions