This recipe is exactly what you'd hope for in a classic banana bread. Banana-y, super moist, and if you are a fan of nuts and cranberries, it's got that too. If chocolate banana bread is more your thing swap the cranberries and or walnuts for some chocolate chips. Actually I could see keeping all three in there!
I learned that there are two theories about how the introduction of banana bread happened in the 1930's. Wiki says it is probably a combination of both, and I would probably agree with that sentiment. Banana bread was potentially a byproduct of the great depression. Home makers not wanting to waste anything, would turn too ripe bananas into a quick bread. Seems logical to me. The other idea points towards the corporate world developing the concept of this bread to promote their products, as baking powder and baking soda became popularized around this time. Either way it's interesting to consider the origins of this ubiquitous staple loved by so many of us. I certainly can conjure up childhood memories of my mothers banana bread. I'll have to ask her if she can do the same from her own childhood. I'd like to point out that this recipe really tastes just like I remember banana bread always tasting. So that is a win in my books.
1/3 cup solid coconut oil or earth balance buttery spread, room temp
3/4 cup organic cane sugar
3 ripe bananas, mashed
1 tsp vanilla
1/2 cup unsweetened coconut yogurt (I use silk brand)
2/3 cup unsweetened soy milk
2 cups all purpose whole wheat flour
1/2 tsp salt
1.5 tsp baking soda
1.5 tsp baking powder
1 tbsp flax meal + 2 tbsp water. (stir, let sit 10 minutes)
3/4 cup toasted walnut halves, roughly chopped
1/2 cup dried cranberries
Hey! I'm Trisha