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

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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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

291.5 calories; 3.7 g protein; 45.4 g carbohydrates; 23.7 mg cholesterol; 116 mg sodium. Full Nutrition

Reviews (149)

Read More Reviews

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
(79)

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
(22)
168 Ratings
  • 5 star values: 98
  • 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
(79)
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
(79)
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
(58)
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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
(58)
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
(43)
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
(23)
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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
(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: 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
(22)
Rating: 4 stars
12/12/2002
This recipe was very good. The only thing I substituted was using 25% less flour and butter instead of shortening. I will surely make this again. This tops the list for cranberry bread recipes. Read More
(21)