Cranberry Banana Bread

Scrumptious banana bread, light and moist. The recipe was given to me by a neighbor who also loaned me her teenage daughter to babysit. I remember all fondly.

• Ready In: 1 hr 45 mins
• Yields: 1 large loaf

Ingredients

• CRANBERRIES

• 1  package fresh cranberries (4 cups)
• 1 1⁄2 cups water
• 1 1⁄2 cups sugar (more if you like it sweeter)

• BREAD

• 1 3⁄4 cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄3 cup shortening
• 2⁄3 cup sugar
• 2  eggs
• 3  large bananas, very ripe
• 1⁄2 cup  chopped walnuts

• GLAZE

• 1⁄4 cup water (optional)
• 1⁄4 cup sugar (optional)

Directions

1. Grease large (this is a large loaf) bread pan with shortening.
2. Preheat oven to 350F.
3. To prepare cranberries: Combine cranberries, water and sugar (1 1/2 cups) in a saucepan and bring slowly to a boil.
4. Simmer until done, stirring to dissolve sugar.
5. (Don't overcook--the cranberries are done when they pop open.) Drain in sieve over a bowl.
6. Discard juices or use elsewhere.
7. To prepare bread: Mash bananas with a fork until very smooth.
8. Sift together flour, baking powder, baking soda, and salt.
9. With and electric mixer, cream shortening until light.
10. Add sugar (2/3 cup) gradually until very light.
11. Add eggs one at a time until light and fluffy.
12. Add mashed banana and mix well.
13. On low speed, gradually add dry ingredients until well blended.
14. Beat until smooth.
15. Very carefully stir in cranberries and walnuts.
16. (Maybe only a couple of swipes with the rubber spatula.) Bake for about 1 hour until bread springs back when lightly touched.
17. To prepare glaze (i. e., gilding the lily): Boil water and sugar in a saucepan about 2 minutes until syrupy, stirring constantly.
18. After bread has cooled slightly (10 minutes or so), pour glaze over top of bread while it is still in the pan.
19. Cool completely before removing.