Cranberry Banana Bread

about the recipe

Cranberry Banana Bread will add a festive touch to your banana bread game.  With a moist and tender texture and a burst of cranberries in every bite, this easy-to-make quick bread is the perfect start to your day and is also great for snacking.

INGREDIENTS

– 2 cups fresh or frozen cranberries – 1 ⅔ cup sugar divided – 1 cup water – 3 tablespoons shortening – 2 ½ tablespoons butter at room temperature – 2 large eggs at room temperature – 1 ¾ cups all-purpose flour use a low-protein variety – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon sea salt – 1 cup mashed banana – ½ cup chopped pecans or walnuts

– Preheat the oven to 350°F.  Butter and flour a 9 x 5 x 3 loaf pan. – Put the cranberries in a medium saucepan and add 1 cup of the sugar and the water.  Heat over medium heat for 5 minutes.  Remove from heat, and let sit for another 5 minutes.  Drain and discard the water.

– In the bowl of the stand mixer, cream the shortening and butter.  Add the remaining ⅔ cup of sugar, a little at a time, and beat until light and fluffy.  Add the eggs one at a time and beat until incorporated, scraping the bowl down as needed.

– In a separate bowl, stir together the flour, baking powder, baking soda, and salt.

– Add the mixture to the wet ingredients a little at a time, alternating with the banana.

– Fold in the cranberries and the nuts.

– Pour the batter into the prepared pan.  

– Bake for 60 to 65 minutes until a toothpick comes out clean.

– Cool in the pan for 10 minutes, and then transfer to a wire cooling rack.  Cook for at least 20 more minutes before slicing.

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