This quick bread, adapted from a recipe on the blog Tutti Dolci, is one of my all-time favorites. It has a decadent streusel topping, a marzipan-like almond flavor, a hint of citrus, and sour, tangy bursts of fresh cranberry. Mashed banana, which I substituted for about half the sugar in the original recipe, yields a tender, subtly sweet bread.
Banana Cranberry Bread
Adapted from Tutti Dolci’s Cranberry Streusel Bread
½ cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup flour
3 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
1 banana, finely mashed
1 cup Greek yogurt
1 large egg, at room temperature
1 tablespoon freshly grated orange zest
1 teaspoon pure almond extract
1 cup cranberries (fresh or frozen)
Prepare the streusel: In a small mixing bowl, combine sugar, cinnamon, salt, and flour. Stir in melted butter with a fork until a crumbly mixture forms. Set aside. If preparing in advance, freeze until ready to use.
Prepare the bread: Preheat the oven to 350 degrees F and line a 9 x 5 inch loaf pan with parchment paper, leaving a 2-inch overhang (if you don’t have parchment paper, grease pan and dust with a little flour.)
In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, toss cranberries with 1 tablespoon of flour mixture. Set aside.
In a large bowl, mix butter, banana, yogurt, egg, orange zest, and almond extract until smooth. Add flour mixture until just incorporated, then stir in cranberries until evenly distributed.
Bake: Transfer batter to prepared loaf pan, and bake for 60-65 minutes until exterior is golden brown and a toothpick or fork inserted into the middle contains only a few crumbs. Let cool for 15 minutes, then lift from pan by edges of parchment paper. Once fully cool, store leftovers in an airtight container at room temperature.