Cranberry Banana Loaf

Cranberry Banana Loaf 1 cup sugar 1/2 cup softened butter 1 cup mashed ripe bananas (about 3 medium) 1/4 cup milk 2 eggs 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon vanilla extract 3/4 cup dried cranberries 1/2 cup chopped or crushed walnuts Preheat the oven to 350° F (175° C). Line the loaf pan with baking parchment. In a large bowl, cream the sugar and butter together until smooth. Add the eggs, one at a time, mixing until very smooth. In a separate bowl, blend the mashed bananas and milk. Measure the flour and add the baking powder to it; mix. Reserve 2 tablespoons. Add the flour alternately with the milk/banana mixture, starting and ending with the flour. Blend the vanilla extract into the batter. Dust the cranberries and walnuts with the reserved dry flour mixture. Mix them into the batter thoroughly. Bake 50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Check the bread 40 minutes into the baking time. If it seems that the crust is browning too quickly, place a strip of tin foil loosely over the top.