Cranberry/Banana Bread

Michelle Harris


Made real cranberries this year for Thanksgiving and I will never buy a can again!! Mmmmmm... Made so many that I needed to find ways to use up the leftovers so I added some to banana nut bread and WOW!!! Just the right blend of sweetness, tartness and nuttiness. Decided to wrap large and small loaves in pretty seran with cute Christmas ribbons for gifts to family and friends this year. Hope you enjoy it as much as we have. Now back to my diet, darn it ;)


★★★★★ 1 vote

2 regular sized loaves
10 Min
1 Hr


  • 2 1/2 c
  • 1 c
    butter flavored shortening
  • 3
  • 3
    mashed bananas
  • 1 c
    homemade cranberry sauce
  • 1/2 c
  • 1 tsp
    vanilla extract
  • 4 c
    all purpose flour
  • 1 1/2 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
  • 1 c
    walnuts chopped

How to Make Cranberry/Banana Bread


  1. Cream sugar and shortening till light and fluffy. Beat in eggs, mix in bananas, cranberry sauce, milk and vanilla. In a seperate bowl mix flour, baking soda, baking powder, cinnamon and nutmeg. Gradually add to your banana mixture. Fold in walnuts. Pour into loaf pans. Bake for 50-60 minutes at 350. Cool in pans for 10 minutes then turn onto wire rack to cool completely.

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