-
-
My review
Banana Cranberry Bread
LINDA VOLLRATH
"I always have leftover cranberry sauce after Thanksgiving, so I created this recipe which is very moist and delicious."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 292 calsOriginal recipe yields 24 servings (2 - 9x5 inch loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.
- Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 292 calories; 11.2 g fat; 45.4 g carbohydrates; 3.7 g protein; 24 mg cholesterol; 116 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 140158 Ratings
-
-
-
-
-
Most helpful positive review
5/15/2006
This was GREAT! Made it for our Mother's Day get together. I never use shortening and always sub it with sour cream, I also used a whole can of whole cranberry sauce. I also made one loaf with...
Most helpful critical review
11/2/2002
I thought this recipe was just okay. I made it into muffins and it worked well, I just didn't find them particularly flavorful. Adding some dried or fresh cranberries might add some needed zin...
Most helpful
Most positive
Least positive
Newest
5/15/2006
This was GREAT! Made it for our Mother's Day get together. I never use shortening and always sub it with sour cream, I also used a whole can of whole cranberry sauce. I also made one loaf with...
12/6/2006
EXCELLENT base recipe. Thanks for the start! bananas and cranberries -- what an awesome combination! The result is a kind of "spice bread." I think that the nutmeg is key!! Here's my healthi...
6/3/2002
I used a can of whole berry cranberry sauce, no shortening, 3 T of dry milk powder (in place of liquid milk), and only 1 cup of sugar. It is now my family's favorite banana bread recipe, even b...
11/15/2003
Absolutely delicious. I was looking for a recipe for moist Cranberry-Orange bread. This was it. The first time I make a new recipe I try to make the original recipe but this time after reading...
10/23/2002
This is a great recipe! I always have mashed ripe bananas in my freezer and often cranberries so it's a dandy. I, too, might add a handful of whole cranberries to my next batch and would perha...
11/26/2001
I used my leftover candied sweet potatoes instead of banana and WOW. Very moist, very delicious and very happy to use my leftovers in such a creative way.
10/7/2005
My husband (who hates cranberries!), loved this recipe. I used homemade cranberry sauce (recipe on this site, Cranberry Sauce I submitted by Toni) and while the actual cranberry sauce was excell...
11/2/2002
I thought this recipe was just okay. I made it into muffins and it worked well, I just didn't find them particularly flavorful. Adding some dried or fresh cranberries might add some needed zin...