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Double Cranberry Banana Bread

Total Time

Prep: 25 min. Bake: 50 min. + cooling

Makes

1 loaf (12 slices)

We love quick breads, and I've found that they freeze nicely if properly wrapped. This is a scrumptious recipe to make before the holidays and freeze for last-minute guests or gifts. —Joan Hallford, North Richland Hills, Texas
Double Cranberry Banana Bread Recipe photo by Taste of Home

Ingredients

  • 1/3 cup shortening
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 1 cup mashed ripe banana
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup whole-berry cranberry sauce
  • 3/4 cup chopped pecans, divided
  • 1/2 cup dried cranberries

Directions

  1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries.
  2. Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

Test Kitchen tips
  • Grease the pan generously and be sure to let the bread stand 10 minutes before removing it from the pan.
  • Nutrition Facts

    1 slice: 289 calories, 11g fat (2g saturated fat), 31mg cholesterol, 229mg sodium, 45g carbohydrate (24g sugars, 2g fiber), 4g protein.

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