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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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
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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
    35%
    Total Fat 116.7 g
    179%
    Saturated Fat 25.5 g
    127%
    Cholesterol 423.0 mg
    141%
    Sodium 2873.9 mg
    119%
    Total Carbohydrate 443.4 g
    147%
    Dietary Fiber 18.2 g
    73%
    Sugars 242.3 g
    969%
    Protein 49.1 g
    98%

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