I had a 303 can of cranberry sauce I needed to use and used this recipe with very good results. I reduced the sugar to 1 1/2 cups (more like bread than cake), 1/2 cup shortening was enough to cream the fat, sugar and eggs with plenty of volume, and I used water instead of milk and stirred into the sauce. The extra 3/4 cup or so of cranberry sauce in the can gave extra needed moisture. I added 1/2 teaspoon salt to help bring out the flavors (probably not necessary if using salted butter as someone suggested). I omitted the vanilla since vanilla tends to mask the banana flavor in banana bread. It was somewhat crumbly when still warm but sliced very nicely when completely cooled, which is typical of using shortening I think. Also, next time I am adding 1 teaspoon of dried orange peel. I always add this to regular banana bread with good results and it is always a good combination with cranberries. This recipe is definitely a keeper.
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I had a 303 can of cranberry sauce I needed to use and used this recipe with very good...