As I said in a previous post, I purchased too many cranberries over the holidays. Thankfully cranberries do stay well in the refrigerator for some time. But I still needed to find a use for them.
I also had several over ripe bananas. This was the perfect solution.
I am one of those moms that makes breakfast for my family every morning. I think we are a dying breed, but it is something I enjoy doing.
I usually do something hot, but I also like to provide something a little sweet once and a while.
This bread was a nice sweet treat without being overly sweet.
The cranberries give the bread a nice tartness. The banana mush works its way throughout the bread. So you get the banana flavor and the cranberry flavor through the entire loaf.
The walnuts give the bread a little bit of crunch.
All in all this was a lovely moist bread with great flavor!
CRANBERRY BANANA BREAD
2 Cups Fresh Cranberries
1 Cup Sugar
1 Cup Water
1/3 Cup Shortening
2/3 Cup Sugar
2 Eggs
1 3/4 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1 Cup Mashed Banana
1/2 Cup Chopped Walnuts
Combine cranberries, 1 cup sugar and water. Cook over medium heat for 5 minutes. Drain and set aside. Cream shortening. Gradually add 2/3 cup sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients, add to creamed mixture alternately with banana. Fold in cranberries and walnuts. Line a greased loaf pan with wax paper. Grease the wax paper. Spoon batter into the pan. Bake in a 350 degree oven for 60 to 65 minutes.
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