The best delicious Cranberry Banana Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry Banana Bread recipe today!
Hello my friends, this Cranberry Banana Bread recipe will not disappoint, I promise! Made with simple ingredients, our Cranberry Banana Bread is amazingly delicious, and addictive, everyone will be asking for more Cranberry Banana Bread.
What Makes This Cranberry Banana Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry Banana Bread.
Ready to make this Cranberry Banana Bread Recipe? Let’s do it!
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2 2/3 c Sugar
1 c Water
4 c Fresh cranberries
1 3/4 c Sifted flour
1/2 ts Salt
2 ts Baking powder
1/4 ts Baking soda
1/3 c Butter,melted
2 Eggs,beaten
1/2 c Chopped walnuts
1 c Mashed banana
1/4 c Cranberry juice,reserved
-from cooked berries,option
2 tb Granulated sugar,optional
2 tb Grand Marnier,optional
From “The California Heritage Cookbook,” the Junior League of
Pasadena.
In a large saucepan, bring 2 cups sugar and the water to a boil,
stirring to dissolve the sugar. Add the berries and simmer over low
heat for 10 minutes or until berries pop open. Cool. Drain the
berries, reserving the juice and measuring 1 cup of berries for use
in the bread.
Sift together the flour, salt, baking powder and baking soda. In a
large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana
and berries. Add the flour mixture to the berry mixture, stirring
until blended. Pour the mixture into a greased and lightly floured
9x5x3: loaf pan. Bake in a preheated, 350’F. oven for 1 hour or until
a toothpick inserted in the center comes out clean.
For a topping (optional) combine the cranberry juice, 2 tablespoons
sugar and the Grand Marnier in a small saucepan and stir over low
heat until heated through. Poke a few holes in the baked loaf and
pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on
a rack and cool completely. Wrap in foil and store one day before
slicing. Makes 1 loaf.
Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat;
(3.8 grams saturated fat); 4 grams protein; 22.4 grams carbohydrates;
71.7 milligrams cholesterol; 169.4 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
8 Servings
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