My never-ending search for banana bread recipes landed me at Joy the Baker. I’m not sure how I never knew about her blog before — she gets a ton of comments. I must be living under a rock or something. Not only do her recipes look great, but her posts totally crack me up. I really like the Bake Out with Jill & Joy videos too, but what’s up with her gigantic kitchen? It’s bigger than most NYC apartments. Before I saw this recipe, I don’t think I knew bananas and cranberries were a yummy combination, but now I’m a convert. Here’s how it went.
So far so good, but I thought I didn’t have any bourbon (actually, it was just really well hidden in my cabinet), so I used Grand Marnier, which turned out to be a nice substitution.
I used those dried cranberries instead of fresh. I knew the recipe would turn out a bit differently, but something told me it would be pretty good. You can see in Joy’s post that the fresh berries bake into the bread really nicely though, and I knew I wouldn’t get that effect.
The bread got a really nice, dark crust to it. Of course it softened up after sitting overnight, but those first few pieces while the bread was still warm were spectacular. Then I started wondering what this would be like with walnuts.
See, my cranberries didn’t get that ooziness like Joy’s, but I wasn’t complaining. The texture was fantastic, and this was a recipe I’d definitely make again.
I'm Justin Schwartz, a cookbook guy and occasional food writer, and this blog is about what I'm up to these days. I'm the author of Veg Out Vegetarian Guide to New York City and The Marshmallow Fluff Cookbook. You can email me at justin at justinschwartz.com. I'm also on Instagram.
A lot of the books I write about are ones I've edited, so my opinions are very biased. And if I didn't work on the book, someone probably gave it to me for free. So keep that in mind before you take my word for it. Sometimes I just like to give a shout-out to my friends. And oh yeah, my opinions have nothing to do with my employer...
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