Reviewed: Nov. 30, 2009

yummy, needs more cranberry sauce.

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busybaker

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 27, 2009

My son chose this recipe to make and of course I supervised since he is only 10. I found the bread a little dry don't know if it's because we used whole cranberry sauce?! My son loves it...We also put in a few dried cranberries since we all love cranberries. If we make it again, I'll add another very ripe banana and frozen cranberries to help with moisture issue. The nutmeg was quite strong and took over some of the banana and cranberry taste. Overall, it's really good and my son is gonna take a loaf to share at his sleepover tonight.

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Mary

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Reviewed: May 18, 2009

This is very good bread, but it's a little too sweet for my tastes. I halved the recipe to make just one loaf and it turned out very well. I chopped up some frozen cranberries and added those to the batter. I did forget to add the nuts (oops). Thank you! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Feb. 23, 2009

Not enough cranberries, I should have read the reviews. I substituted butter for the oil and turned out excellent but took a little longer to cook the top center of the loaf. So perhaps I don't have the conversion right but it tastes better then using the oil.

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Gilly

Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 10, 2009

This was very good! I did not use 2 1/2 cups of sugar because it just seemed like too much. I only used one cup and it seemed sweet to me. I totally forgot the nuts too until my husband said "This would be 5 stars if it had nuts in it!" Go figure! I will make this again :)

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Jan. 15, 2009

absolutely loved this recipe its a great way to use up leftover cranberry sauce. Turns our very moist & the kids dont even know it has cranberries. Thanks Linda

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Christine

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Reviewed: Jan. 6, 2009

This turned out quite nicely. I really liked the combination of the cranberry sauce and bananas. However, I think next time I'll use whole cranberries in addition to the cranberry sauce just to give it a little more texture. Very good recipe.

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Amy F.

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

It's okay

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PUIFAIS

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Reviewed: Nov. 30, 2008

After making only half the recipe for Tyler Florence's cranberry sauce on Food Network's website, we had tons left over. Looking to use up the leftovers, I found this recipe. Have to say, while I'm a pretty good cook - I've never tried baking before. The bread came out perfectly moist, tangy and yummy! Delish!

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MELZIEB

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Reviewed: Nov. 29, 2008

didnt live up fully to its name but i liked it and i may of made it wrong

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hilleo

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

Only changes I made was use half butter/half margerine and omit the walnuts. (I didn't have any.) This worked out perfectly for me. Took a bit longer to bake and I had to place a piece of foil over the loaves to keep them from burning, but that really wasn't an issue for me. The loaves were really fluffy, but I think that's because I took the time to beat the fats in with the sugars before adding the other liquid ingredients. I also alternated the milk in with the dry ingredients when adding them in. I made these for Dustin's pool league members. I'll update again when I know how they liked it. EDITED 08/18/08: This was a hit. Will make again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 6, 2008

Oh so good! I only had 1-1/2 bananas, so I halved the recipe. Because there was plenty of juice in my whole cranberry sauce, I didn't add the milk. Used butter instead of shortening and 1/2 cup each of brown sugar & white sugar--it was plenty sweet. Next time (and when they're in season!) I'll use whole cranberries. The taste & texture is moist and tender like regular banana bread, and the cranberry flavor is not pronounced, but it adds a definite flavor boost!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 14, 2008

Used butter instead of shortening, added more walnuts and cranberries. Otherwise made according to recipe. I made this recipe and a chocolate chip banana bread recipe, thinking my husband would like that more. He actually liked this one better. Very moist and declicious.

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holland

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Reviewed: Jan. 2, 2008

This recipe is delicious. It makes much more than regular banana bread recipes do. I split mine up into two cake pans because I ran out of baking loaves (baked about 40 minutes) I made my own cranberry sauce to cut down on the sugar. This recipe is super moist and perfect for sharing with lots of friends.

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Magdalen

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Reviewed: Nov. 28, 2007

This is really good. For the cranberry sauce I used the Cranberry Gelatin Salad by Sharon Wolfe that is on this site. Other than that followed directions. I didn't have any 9x5 inch loaf pans, but did have 9x3 and it made 3 perfect loafs. Thanks.

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Beverly

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Nov. 21, 2007

very good. I had to substitute oil for shortening, I used splenda instead of sugar and I used fresh cranberries instead of cranberry sauce.

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sonicsour

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 11, 2007

I cut the recipe in 1/2....but doubled the cranberry and banana's. This came out moist and delicious...and has left people at work begging for the recipe!! Thanks!

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NewMommy101

Cooking Level: Intermediate

Living In: Hollywood, Florida, USA

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Reviewed: Mar. 18, 2007

Just fantastic - I left out the nutmeg and walnuts, and used butter instead of shortening. Really moist and delicious.

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Jan. 3, 2007

This was a nice change from traditional banana bread, although i didn't even taste that much banana in this one. if you get a banana bread craving, this might not quite satisfy it, but i definitely would try this again

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Purplelgs

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Reviewed: Dec. 27, 2006

I wanted to do just one loaf so I changed the recipe as follows: 1 cup sugar, ½ cup margarine, 1 egg, 2 large bananas, 1 cup cranberry sauce, NO milk, about 1½ TBS orange juice (half of an orange), 1 tsp vanilla, 2 cups flour, just under a tsp of both baking soda and powder, 1/4 tsp cinnamon (got allergies in the house), a couple good shakes of nutmeg, and around ½ cup walnuts. The batter was pink when I put it in the oven, and it came out sort of a purpley-tinged baked loaf color. That's fine, I KNOW there's cranberries in it! If it offends people, they don't have to eat it... Oh, and it took closer to 75 minutes to bake. I increased the temperature to between 350 and 375 after an hour and, luckily, the top didn't overbrown. If it does seem to be browning too quickly, try covering it with foil. A great way to use up cranberries and yet the bananas took away some of the over-tart flavor. Thanks, Linda!

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