Banana Cranberry Bread

Cranberry sauce and bananas are blended deliciously in this easy, moist holiday bread. A wonderful way to use leftover cranberry sauce after Thanksgiving.

Yield

two 9 x 5-inch loaves (24 servings)

Ingredients

2 1/2 cups granulated (white) sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce
1/2 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts

Directions

Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with Pan Release or cooking spray.

In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.

Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire cooling rack, and cool completely.

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