For the holidays this year I decided I wanted to try different recipes and when I browsing Pinterest and found this recipe for the dried cranberries I just bought while shopping. The recipes calls for fresh but I choose to use the dried since I bought a huge bag.

And did I mention, this bread has bananas which was perfect since I had 3 ripe and ready bananas to use in this recipe.

As you can see the recipe will make 2 large loaves of this delicious bread that is so moist with plenty of flavor.
And the recipe calls for white chocolate chips however, I was out 🙁 I know it would have been ever tastier.

Ingredients:

1/2 cup (1 stick) unsalted butter
1 1/3 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mashed ripe bananas (about 3 small bananas)
1 cup fresh cranberries (can substitute for dried)
1/2 cup white chocolate chips (or not)

Glaze (optional):

1/2 cup powdered sugar
1 Tablespoon milk

Directions:

Preheat oven to 325°F. After I sprayed two bread pans with non-stick cooking spray, I lined the pans with parchment and then, set aside.

In a large bowl cream butter and sugar. Then mix in eggs, vanilla and sour cream. In a separate bowl whisk flour, baking powder, baking soda, and salt. Slowly add to sugar mixture and stir until combined. Fold in bananas, cranberries and chocolate chips. Pour into 2 large loaf pans. You may also use four small loaf pans or make a muffin pan.

Bake for 1 hour in a loaf pan, 30-40 minutes in a small loaf pan or 25 min in a muffin pan. You want the bread to be lightly browned. I followed the directions and covered with foil while baking so it would not brown too fast. Test the center of the bread to make sure it comes clean with a toothpick.

Once the bread is baked, remove the bread from the pan and place on a cooling rack.

For the glaze, stir together the powdered sugar and milk. Drizzle over the top.

The original recipe I found at I Heart Naptime