Diane Lane
Veteran
'Tis the Season. Fall season, that is, and so it's time for cranberry recipes. I baked a loaf of this Cranberry Banana Bread yesterday, and it came out absolutely lovely, so I wanted to share with y'all. It's easy to make, and doesn't require unusual ingredients, other than dried cranberries and shortening, which some don't keep on hand these days. If you don't want to use the shortening, you can try these shortening substitutes.
Ingredients
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
- 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).