Cranberry-Banana Bread

READY IN: 1hr 25mins
Recipe by Mary Scheffert

My Mom never made plain banana bread - the cranberries add such a pretty color and nice tartness to this bread. Great for breakfast!

Top Review by Deborah1

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350- grease two 9x5 loaf pans.
  2. Cream shortening with sugar; add eggs one at a time, beating well after each addition.
  3. Combine dry ingredients& add alternately with bananas to shortening mixture.
  4. Add nuts, stir well.
  5. Fold in cranberry sauce.
  6. Pour batter into prepared pans- bake 60-65 minutes or until done.
  7. Remove from pans& cool thoroughly on wire rack (allow to cool completely before slicing).

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