Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Lightly grease a 1 pint loaf pan and line the bottom with a piece of parchment paper, cut to fit.
  3. In a large bowl or a stand mixer, cream together butter and both sugars.
  4. In another bowl, sift together flours, salt, baking powder and nutmeg.
  5. Stir in the dried cranberries.
  6. In a small bowl whisk together the egg and milk, then beat them into the creamed butter and sugar mixture a little at a time.
  7. Gently fold the flour mixture into the butter mixture until well mixed.
  8. Peel and mash the bananas in a small bowl with a fork. Add the vanilla and stir well.
  9. Stir the banana mixture into the cake mixture, then pour into the prepared loaf pan. Use a knife to smooth the top.
  10. Bake for 60 minutes or until a skewer comes out clean.
  11. Let the bread cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling.