A lovely moist bread that uses up overripe bananas. Quick and easy - you mix everything in a food processor. A tip: store excess bananas a sealed container in the freezer until you need them.
3 ripe bananas
1/2 cup brown sugar
85ml olive oil
2 cups plain flour
3 tsp baking powder
1 cup dried cranberries
Heat oven to 150C. Beat bananas, sugar and eggs in a food processor. Add milk and oil, then the dry ingredients.
Mix on a lowish speed so you don't break up the cranberries.
Bake in a greased loaf tin for 70 to 90 minutes - check after about 70 minutes.