During my Polish childhood, bananas were a rare treat reserved mostly for children at Christmas and other major holidays. They were so loved that they were eaten quickly, and there was no custom for baking with bananas.
On one of many visits from my parents, I baked this bread for them and they couldn’t get enough of it. We translated this recipe into Polish, and they took it back home, where it has been popular with family and friends and has spread throughout Poland. I know that you will enjoy it as well!
2/3 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 1/4 cup dry cranberries
3 ripe bananas
1/4 cup buttermilk or 1/4 cup plain yogurt
2 large eggs
1/3 cup Canola oil
1 teaspoon vanilla extract
In a large mixing bowl, combine all dry ingredients. Mix them well.
Other dried fruit, such as golden or standard raisins, can be substituted for the cranberries, or you can gently fold in a cup or cup and a half of fresh blueberries. Blueberry banana bread is more moist and less sweet and is really our favorite.
This recipe was adapted from Williams Sonoma’s Breakfast cookbook.