Reviewed: Apr. 22, 2012

This bread is amazing. It is moist and the cranberry gives it a nice tart pop of flavor. I used whole fresh cranberries instead of cranberry sauce.

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Reviewer:

Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Dec. 10, 2011

I, too, was looking for a way to use up leftover cranberry sauce (and some extra-ripe bananas). I was a little nervous about this recipe at first, as I had homemade cranberry sauce on hand and I didn't know if it would work. IT DID!!! This recipe is excellent!!! I only have one loaf pan, so I was able to make one loaf of bread and 24 (reg-sized) muffins. I baked the muffins for about 15 - 17 minutes (they were done at 15, but I wanted them to brown a bit more, so I left them in for another 2 minutes). I followed the instructions as noted in the recipe for baking the bread. They smell delicious and tasted even better! THANK YOU for this "keeper"!!! Will definitely be making it again!!!

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Reviewer:

Luv2Bake

Reviewed: Dec. 4, 2011

Couldn't taste the cranberries, so it was really a banana bread. Baked well as muffins, but in loaf pan, the center was not done.

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Reviewer:

Elizabeth Koessler

Reviewed: Nov. 30, 2011

Very moist and delicious! Great way to use up the leftover cranberry sauce.

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Reviewer:

melinda021

Reviewed: Nov. 18, 2011

very easy to make and yummy to eat

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Reviewer:

Robin

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Reviewed: Dec. 3, 2010

Great recipe and I loved that I didn't have to just throw out the cranberry sauce from Thanksgiving that wasn't eatten. I did use the suggestions from someone else to substitute sour cream for the shortening and used pecans instead of walnuts. Very good!

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5 users found this review helpful

Reviewer:

CarolinaGirl

Living In: Charlotte, North Carolina, USA

Reviewed: Dec. 1, 2010

Great recipe! I did make a few changes: 1 cup of sugar only, used nonfat yogurt in place of shortening, used 4 bananas, used 100% white whole wheat flour instead of all purpose, used fat free milk. Came out perfectly moist, the kids raved about it. Will definitely be making this again!

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Reviewer:

mustangmissy

Cooking Level: Expert

Reviewed: Dec. 1, 2010

These are quite delicious. I didn't have 3 bananas so I I just used 2. still has plenty of banana flavor. I also made them into muffins where the cook time was about 25 minutes. It made 18 muffins. Very good recipe.

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8 users found this review helpful