Festive Cranberry Banana Bread

"I had never really thought to put these two fruits together before, but the cranberries really jazz up ordinary banana bread. The tartness and the sweetness really complement each other. It also makes a great holiday gift."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
1hr 10mins
Ingredients:
11
Yields:
2 loaves
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ingredients

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directions

  • Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans.
  • In electric mixer bowl, combine butter, sugar and eggs. Beat until smooth. Add lemon juice and vanilla extract; mix to combine. Stir in bananas and cranberries.
  • In a separate bowl. combine flour, baking powder, cinnamon, and salt. Add to the wet ingredients and stir until moist and combined. Pour batter into loaf pans.
  • Bake at 350 degrees for approximately 60 minutes or until bread tests done. Let cool, then wrap in aluminum foil.

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Reviews

  1. Oh my Jackie!!! I now have a favorite banana bread. This bread is fantastic! Thankfully our market carries cranberries quite a while after the holidays in the freezer section. I will definitely make this bread again. I can't wait to pair it next to my cranberry orange bread during the holidays...I'm sure it will be one of the first things to disappear. Made for the (Winter) Newest Zaar Recipe Tag Game.
     
  2. This had great flavor-nice combinations! Mine turned out a bit dense. I thought the batter was a bit too "wet" and that caused the denseness, I think. I only made one loaf, so I think 1 less egg or banana per loaf would work better. But good basic recipe that I will make again with a few changes. I would also add some chopped pecans.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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