Cranberry Banana Bread

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. 2 cups fresh or frozen cranberries

Course bread, Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 20

Servings

Calories 284kcal

Author Wendy Polisi

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

Instructions

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.

Notes

Nutritional information is higher than it should be because it includes the discarded sugar water in the calculation.

Nutrition