To celebrate National Banana Bread Day, I adapted the recipe from My Kitchen Snippets partly because I still have leftover of bananas and dried cranberries. This is the moist, soft and delicious banana bread recipe that I ever tasted. It is so fragrant while it's being baking in the oven, I'm giving 5 stars for it. You don't need an electric mixer for this, just mix the ingredients with a large spatula and push the loaf pan into the oven and you're done. My only problem is the baking time took up to 70 minutes for the bread to be fully cooked. Why? Because I've put in too much bananas and I threw in all the grated apple juices while mixing that made the batter quite wet. So remember to check on the timing when you want to bake this banana bread as temperature varies.
This recipe contains flour, baking soda, baking powder, salt, sugar, eggs, vegetable oil, milk, vanilla extract, cranberries (dried), apples, bananas
1 loaf pan servings