Cranberry Banana Bread

-from my friend, Giuli Krug

This recipe was given to me about 10 years ago from a friend. I made it on a whim on a snow day (pre-kids! can you imagine the glory of a snow day at home alone with no kids?!!?) and I've made it every year since. It's a nice change from traditional banana bread adaptations. For Thanksgiving this year, I actually made these into muffins because the batter was ready and both my bread pans were occupied with chocolate chip pumpkin bread. That was poor planning. Did you know you can make muffins with most any quick bread recipe you have? Just bake for a shorter period of time. I made these on Monday, popped them into the freezer, and then set them out Thanksgiving night. On Friday morning we had some yummy muffins with breakfast!

1/4 cup melted butter

1 cup sugar

2 large eggs

3 mashed bananas

1 cup chopped cranberries

1 1/2 cups flour

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2. t. cinnamon

Combine butter, sugar, and 1 egg. Beat until smooth, then beat in second egg (pretty sure you could add both eggs at once, but the instructions amuse me, so I am passing them on to you). Stir in bananas and cranberries. In a separate bowl, combine the dry ingredients. Add all at once to the wet mixture. Stir until moist. Bake at 350 for 1 hour (in a well-greased 9x5 loaf pan), or divide batter into a dozen muffin tins and bake 20-22 min.