Cranberry Walnut Banana Bread

I make a lot of banana bread because we never seem to get tired of it, but decided to to "turn up the volume" (tm The Barefoot Contessa) by adding cranberries to this recipe.  I found the recipe as a tear-out card in a copy of Everyday Food magazine a few years ago courtesy of Glad Wrap of all things.

This fall, even though the recipe doesn't contain pumpkin, I had to use this adorable loaf pan that was a great find last winter at Williams-Sonoma.  The pumpkins filling the little fence are just adorable.  I was in the store in early December and noticed that the pan, which I coveted in the fall but wouldn't pay $40 for was reduced to $10, an absolutely fantastic price for Nordic Ware.  They make the best decorative cake pans - they're heavy, so the heat is consistent throughout and the detail is amazing.  I think it's pretty cute!

Cranberry Walnut Banana Bread

2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs, beaten
4 medium/3 large sized ripe bananas, mashed
1/2 tsp. vanilla extract
3 tbsp. milk
1/2 cup chopped walnuts
1/2 cup dried cranberries

Preheat oven to 350 degrees, with rack set in the middle of the oven.  Spray loaf pan with non-stick spray.  Sift or whisk together flour, baking  soda, baking powder and salt and set aside.  Combine oil and sugar in large mixing bowl.  Either a hand or stand mixer can be used.  Blend to combine.  Add eggs, bananas, vanilla and milk and continue to mix.  Add flour mixture and blend until just combined.  Stir in nuts and cranberries.  Pour into pan, smooth top with spatula and transfer to oven.  Bake until a toothpick inserted comes out dry, about 1 hour and 15 minutes.  Times will vary depending on oven heat.  You may also want to cover the loaf with foil after 45 minutes to prevent overbrowning of top.  Yields approx. 14 3/4-inch sized slices.  We eat it without anything on top but it's great with some butter too. At my house the coffee is mandatory!