Cranberry Banana Bread

Banana bread is one of those comfort foods that leaves your tummy feeling happy after its consumption with a nice hot cup of either coffee or tea in the morning. I find that during the cold months I tend to bake a lot and banana bread never fails to be one of those staples of baking goods in my repertoire. But once in a while, I tend to always want to try different banana bread recipes.  As soon as I came across this super simple recipe, I immediately went to work, putting it to the test, and boy, am I glad I did!

I find this particular banana bread wasn’t as heavy as other recipes usually are, and does not leave you feeling sluggish. Of course I tweaked the ingredients to my liking as I often do with recipes that aren’t mine. In this banana bread version, I used canola oil instead of butter; I added 1/2 cup cranberries (obviously, chocolate chips, or any different type of nuts can be used in this recipe as well), and I put only 1 cup of sugar instead of 1 1/2 cups which left the bread super-moist, delicious, and—surprisingly very light.

Go Bananas in the kitchen;)!