Double Cranberry Banana Bread Recipe


  • 1/3 cup shortening
  • 2/3 cup sugar
  • 2 large eggs
  • 1 cup mashed ripe banana
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup whole-berry cranberry sauce
  • 3/4 cup chopped pecans, divided
  • 1/2 cup dried cranberries


  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries.
  • Transfer to a greased 8×4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.

Test Kitchen tips

  • Grease the pan generously and be sure to let the bread stand 10 minutes before removing it from the pan.
  • Nutrition Facts

    1 slice: 289 calories, 11g fat (2g saturated fat), 31mg cholesterol, 229mg sodium, 45g carbohydrate (24g sugars, 2g fiber), 4g protein.

    Originally published as Banana Double Cranberry Nut Bread in Simple & Delicious December/January 2019

    Source link

    Post Author: MNS Master

    Leave a Reply

    Your email address will not be published. Required fields are marked *