Rating: 4.37 stars
171 Ratings
  • 5 star values: 101
  • 4 star values: 44
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 2

I always have leftover cranberry sauce after Thanksgiving, so I created this recipe which is very moist and delicious.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 30 mins
Servings:
24
Yield:
2 - 9x5 inch loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

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  • 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.

Nutrition Facts

292 calories; protein 3.7g; carbohydrates 45.4g; fat 11.2g; cholesterol 23.7mg; sodium 116mg. Full Nutrition
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Reviews (149)

Most helpful positive review

Rating: 5 stars
05/15/2006
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 nuts, the other without. Otherwise, I followed the recipe. I will make this again! Read More
(80)

Most helpful critical review

Rating: 3 stars
01/30/2003
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 zing. Read More
(23)
171 Ratings
  • 5 star values: 101
  • 4 star values: 44
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 2
Rating: 5 stars
05/15/2006
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 nuts, the other without. Otherwise, I followed the recipe. I will make this again! Read More
(80)
Rating: 5 stars
12/06/2006
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 healthier version. Note: bananas -- Using VERY RIPE ones, and more of them, gives the moisture AND sweetness. Banana Cranberry Bread 2 1/2 c. sugar --> reduce to 3/4 c. sugar 1 c. shortening -- eliminate this entirely 3 eggs 3 mashed bananas --> increase to 10 VERY RIPE (brown) mashed bananas 1 c. cranberry sauce --> substitute 1 bag = 12 oz. whole cranberries instead 1 orange, peeled and mashed -- ADD this 1/2 cup milk 1 t. vanilla extract 4 c. all-purpose flour --> substitute 3 c. self-rising flour 1 1/2 t. baking soda 1 1/2 t. baking powder 1 t. ground cinnamon 1/2 t. ground nutmeg --> increase to 1 t. ground nutmeg 1/2 c. chopped walnuts 2 loaf pans (9x5") --> 3 loaf pans 350 for 50--60 m --> 40 m (less cooking time means more moistness) Read More
(61)
Rating: 5 stars
11/29/2002
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 beating out the cocoa chocolate chip banana bread. Read More
(59)
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Rating: 5 stars
12/10/2003
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 the reviews I used 1 cup of chopped fresh cranberries instead of the sauce and I used the zest of one orange. This recipe made 6 mini loaves. I used a toothpick to make sure it was done. This will go into my Hall of Fame. Read More
(44)
Rating: 4 stars
12/20/2002
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 perhaps add a few more walnuts. For extra flavour, I toasted the walnuts lightly in a non-stick pan first - no oil, just medium heat and remove before they burn! Lesley, Hamilton, ON, Canada. Read More
(24)
Rating: 5 stars
11/28/2002
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. Read More
(24)
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Rating: 3 stars
01/29/2003
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 zing. Read More
(23)
Rating: 5 stars
10/07/2005
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 excellent I have to agree with other reviewers that there didn't seem to be enough cranberries. Should consider adding some whole cranberries next time. I substituted margarine for the shortening and made them into muffins instead of loaves. Worked out well. Read More
(22)
Rating: 5 stars
01/06/2010
I cut the recipe in half to make just one loaf (but kept the 3 bananas (very ripe) and 1 cup cranberry sauce). I also made some changes to make it healthier. I used only 1/2 cup brown sugar and substituted apple sauce for the shortening. It turned out moist and delicious. Read More
(22)