A delightful twist on the classic banana bread, featuring tropical flavors and a hint of tartness from cranberries.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease a loaf pan and line it with parchment paper for easy removal.
Lining with parchment prevents sticking and makes cleanup easier.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Use room temperature butter for easier creaming.
In another bowl, whisk together the flours, salt, baking powder, nutmeg, and dried cranberries.
Sifting the dry ingredients ensures a lump-free batter.
In a small bowl, beat the egg and milk together, then gradually mix into the creamed butter mixture.
Adding the liquid gradually prevents curdling.
Gently fold the dry ingredients into the wet mixture until just combined.
Overmixing can result in a dense loaf.
Mash the bananas with a fork and mix in the vanilla extract and shredded coconut.
Use overripe bananas for maximum sweetness.
Fold the banana mixture into the batter until evenly distributed.
Ensure the bananas are well mashed for a smooth texture.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 60 minutes or until a skewer inserted into the center comes out clean.
Check for doneness by inserting a skewer into the center.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
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