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I posted the recipe for the Cranberry Banana Muffins, then realized I wanted to make a quick bread instead. I saw @Winterybella say she couldn't find her muffin pans, so I'm posting this Cranberry Banana Bread recipe for her, as well as everyone else, of course. I made it the other day, and it came out really delicious. It's the perfect way to usher in the Fall season, and my next project will probably involve pumpkin, so stay tuned!
Ingredients
Ingredients
- 1/3 cup shortening
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- 1 cup mashed ripe bananas (about 2 medium)
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- 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
- 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).