Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup TAO Extra Virgin Olive Oil
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 over ripe bananas, mashed
1/4 cup dried cranberries, diced
1/2 cup fresh cranberries, chopped
1 tablespoon TAO Balsamic Vinegar (e.g. Traditional, Raspberry, Pomegranate, or Sicilian Lemon)
Directions
Preheat the oven to 350°F. Grease and flour a 9 x 5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat together the TAO Extra Virgin Olive Oil and sugar until well combined. Beat in the eggs one at a time, then add the vanilla extract. Mix until smooth.
Stir in the mashed bananas, dried cranberries, and chopped fresh cranberries.
Gradually stir in the dry ingredients, mixing until just combined.
Add the TAO Balsamic Vinegar and mix until well incorporated.
Pour the batter into the prepared loaf pan, and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.