Cranberry-Banana Bread

Carol Shorter Hicks

"A delicious quick bread that's wonderful for the holidays!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 1/2 h servings
Serving size has been adjusted!
Original recipe yields 16 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Combine cranberries, two cups sugar and water; heat to boiling point, stirring until sugar is dissolved. Continue to boil rapidly until berries pop open, five to ten minutes. Drain and measure cranberries to make one cup; reserve.
  2. Sift together flour, baking powder, salt and soda. Cream shortening and 2/3 cup sugar. Add eggs, one at a time, beating well after each addition. Blend in nuts and bananas alternately with dry ingredients. Fold in reserved cup of drained, cooked cranberries.
  3. Bake in greased loaf pan in oven preheated to 350 degrees for one hour or until wooden pick inserted in center comes out clean. If desired, brush top with glaze and decorate with chopped walnuts. Glaze: Combine 1/4 cup water and 1/4 cup sugar; boil until slightly syrupy, about two minutes.


Read all reviews 0

Other stories that may interest you