Cranberry Citrus Banana Bread

Serves

10-12

Prep Time

15 minutes

Cook Time

1 hour

Print

Everyone loves a good banana bread, but this new rendition will have your taste buds twisting! Fresh cranberries and zested orange spruce up this mouthwatering banana bread. Our key ingredient in this recipe is our Meyer Lemon Olive Oil. Baking with extra virgin olive oil helps maintain moisture and enhance warm flavors, resulting in the best baked goods! FUN FACT: Meyer Lemons are NOT your average lemon. They are actually a hybrid between lemons and mandarin oranges, resulting in a sweeter lemon/blood orange flavor. Recipe By Taylor MacDougall

Products used: , French Fleur De Sel Sea Salt, Meyer Lemon Olive Oil

Ingredients

1 ½ cups All Purpose Flour
2 tsp Baking Powder
1 tsp SOOC Fleur de Sel Sea Salt
1 cup Brown Sugar, packed
4 Bananas, overly ripe and mashed
1 Orange, zested
¼ cup Walnuts, chopped
½ cup Cranberries
¼ tsp Cinnamon
3 Tbsp SOOC Cara Cara Orange Vanilla Balsamic Vinegar
2 Eggs, whisked
⅔ cup SOOC Meyer Lemon Olive Oil

Directions

Preheat your oven to 350℉. Grease a bread loaf pan and set aside.

In a large mixing bowl, stir together the flour, baking powder, and Fleur de Sel Sea Salt.

In the same bowl, mix in the brown sugar, mashed bananas, orange zest, walnuts, cranberries, and cinnamon.

Pour in the Cara Cara Orange Vanilla Balsamic, beaten eggs, and Meyer Lemon Olive Oil. Continue to whisk the ingredients together. Be careful not to overly mix the batter!

Bake for 1 hour, until you are able to insert a toothpick in the middle of the bread and it is clean when removed. Remove the loaf from the pan, and let cool on a rack for 5-10 minutes. Enjoy!