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.