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Cranberry Banana Bread Recipe

Photo by: Taste of Home

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“Studded with cranberries and nuts, these moist golden loaves make wonderful breakfast treats and gifts for grateful friends. I experimented for years, and this recipe is near perfection!” Eva Rider - Montgomery, Alabama

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

Ingredients

1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1-1/2 cups all-purpose flour
1/3 cup cinnamon graham cracker crumbs (about 2 whole crackers)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans
1/2 cup dried cranberries

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas. Combine the flour, cracker crumbs, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in walnuts and cranberries. Pour into a greased 8-in. x 4-in. loaf pan.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

Nutrition Facts: 1 slice equals 230 calories, 10 g fat (2 g saturated fat), 35 mg cholesterol, 225 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.

Cranberry Banana Bread published in Simple & Delicious November/December 2008, p35

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.

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