Double Cranberry Banana Bread

Contributed By: Parker


1/3 cup shortening
2/3 cup sugar
2 large eggs, room temperature
1 cup mashed ripe banana
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup whole-berry cranberry sauce
3/4 cup chopped pecans, divided
1/2 cup dried cranberries


1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries.
2. Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Helpful Hints:

Prize Winning Recipe
We love quick breads, and I've found that they freeze nicely if properly wrapped. This is a scrumptious recipe to make before the holidays and freeze for last-minute guests or gifts.
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
YIELD: 1 loaf (12 slices).
Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts
1 slice: 289 calories, 11g fat (2g saturated fat), 31mg cholesterol, 229mg sodium, 45g carbohydrate (24g sugars, 2g fiber), 4g protein.

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