Banana and Cranberry Bread

The last few days I have been a bit of a cooking machine...mainly when taking breaks from my research project. I have got a few things to post about but the only photos I have prepared are for today's creation- Banana and Cranberry Bread. Those of you who have had banana bread before will know it is more of a cake really and I think this one turned out even cakier than usual! The main resemblance to bread is the shape as I make it in a bread tin and perhaps the colour. I adapted a recipe from about.com; changing a few ingredients and quantities to suit my needs.


Ingredients

1/4 cup oil (I used sunflower)
1/2 cup sugar
2 cups flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
3 really ripe bananas (the browner the better!)
1/2 cup non-dairy milk (I used hazelnut as that is what was open)
1 tsp vanilla extract
100g dried cranberries (sorry for the change in measuring system- it was just the size of the packet. i reckon it was probably at least 1/2 cup but use as many as you want)

Method

1. Preheat the oven to 180 degrees celcius
2. Mix the sugar and oil together
3. Stir in the flour, baking powder and bicarbonate of soda
4. Mash the bananas. It can be quite nice to leave this quite rough and have some pieces in the cake to bite into.
5. Mix in the bananas and all the rest of the ingredients. If it is a bit stiff (it should be a little bit sloppy rather than a stiff dough) then add some more oil
6. Pour into a lined/greased bread pan
7. Cook in the oven for around 50 minutes. A knife should come out clean when stuck into it.
8. Enjoy!

Damn, the picture looked better on my camera!