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    You are in: Home / Recipes / Cranberry-Banana Bread Recipe
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    Cranberry-Banana Bread

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 25, 2002

      This is different but good quick bread. I like to keep a supply of quick breads in the freezer for quick breakfasts or snacks for my husband. This one did not disappoint us, except that I forgot to add the nuts! I did make a change to the method, however. My shortening and sugar was more like coarse crumbs until I began adding the eggs. As a result, I added the bananas and then the cranberry sauce prior to adding the dry ingredients. I think the secret to a tender quick bread is not to overwork the batter, and I felt trying to fold in the heavy cranberry sauce after the flour would over work it. I also think it dispersed the cranberries much more evenly this way. Regardless, this was a different and delicious bread, one that I will make again.

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    • on October 24, 2009

      This is a very yummy recipe. I have made it many times. I do follow what Deborah1 said and add the cranberry sauce with the wet ingredients.

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    • on July 01, 2007

      This has become a such a hit recipe with cranberry and also frozen blueberry that I have been asked to make several loaves for our work bake sale to raise money for our troops. Thank you for posting.

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    Nutritional Facts for Cranberry-Banana Bread

    Serving Size: 1 (1961 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2954.5
    Calories from Fat 1050
    Total Fat 116.7 g
    Saturated Fat 25.5 g
    Cholesterol 423.0 mg
    Sodium 2873.9 mg
    Total Carbohydrate 443.4 g
    Dietary Fiber 18.2 g
    Sugars 242.3 g
    Protein 49.1 g

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