As I sat and thought about how much banana bread I ate and baked for the past two years, I said ‘Fuck it! There’s no way I’m eating another slice!’. Well, unless it comes with London’s best flat white, at Prufrock Coffee. As I was walking my beautiful self through the shelves of a supermarket sometime around Christmas time (yes, the 17th of November is around Christmas time and this conversation ends here!), being all chirtmassy and shit, I thought of cranberries. I got them, got home and thought ‘Whatever you do, don’t end up blending them with vodka!’. That being said, I thought of bread. Unlike all my relationships, it actually worked out pretty good. You’ll need:
– 100g butter
– 250 grams of flour
– 100g brown sugar
– 1 teaspoon baking powder
– 1 teaspoon baking
– a pinch of salt
– 2 eggs
– 250 ml of milk
– a handful of fresh cranberries
– 50 gr seeds: sesame seeds, sunflower seeds, pumpkin seeds, poppy seeds or anything else you might fancy.
Preheat the oven to 200 degrees and grease a loaf pan with butter.
In a large bowl mix flour, brown sugar, baking powder, baking soda and salt; put it aside. In a smaller bowl mix the melted butter, the eggs and the milk. Pour it over the dry bowl (the one you put aside), add the cranberries and mix them well to incorporate all the dry stuff.
Pour the mixture into that greased pan I was telling you about and sprinkle the seeds on top. I also put two spoons into the mixture, but you don’t have to agree. 🙂 Basically, 60 minutes should be enough for the thing to bake. The toothpick test does not fail though, keep that in mind.
When ready, give the bread 30 minutes to rest. We ate the whole thing with salted butter and dark cherry jam. And yes, it is nicer when you toast it, like any other bread.