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Cranberry Banana Bread

Cranberry Banana Bread
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
12 ServingsPrep: 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 and mix well. 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,
© Taste of Home 2013

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Cranberry Banana Bread (continued)

Nutrition Facts: 10 g fat (2 g saturated fat), 35 mg cholesterol, 225 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013