Double Cranberry Banana Bread Recipes

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DOUBLE CRANBERRY BANANA BREAD



Double Cranberry Banana Bread image

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. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

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

Steps:

  • 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., Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 289 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 229mg sodium, Carbohydrate 45g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY BANANA BREAD



Cranberry Banana Bread image

Use up the leftover cranberries, freeze the loaf for later. I often make half of this into a loaf and half into small muffins.

Provided by Derf2440

Categories     Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 9

1 cup sugar
1/4-1/2 cup butter or 1/4-1/2 cup margarine, softened
1 cup mashed banana
1/4 cup milk
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 cup chopped walnuts
1 1/2 cups coarsely chopped fresh cranberries or 1 1/2 cups coarsely chopped frozen cranberries

Steps:

  • Preheat the oven to 350F degrees.
  • Grease an 8 1/2 by 4 1/2 inch loaf pan.
  • Mix sugar and butter in a medium mixing bowl until completely blended.
  • Add banana, milk and eggs, mixing well.
  • Add dry ingredients, mixing just until moist.
  • Stir in nuts and cranberries.
  • Spread batter evenly in the loaf pan.
  • Bake for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
  • Remove from pan, cool on rack.

DOUBLE BANANA NUT BREAD



Double Banana Nut Bread image

A very moist and dense banana nut bread that will have your brunch guests begging for the recipe. This recipe works well for low and high altitudes without making any adjustments.

Provided by Athena E

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h35m

Yield 24

Number Of Ingredients 9

1 ⅓ cups vegetable oil
2 cups white sugar
4 eggs, whisked
5 cups mashed bananas
1 tablespoon lemon juice
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  • Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs.
  • Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated.
  • Sift flour, baking powder, and salt together in a third bowl; slowly mix into wet mixture using an electric mixer on low until just incorporated. Fold in walnuts. Pour batter into the two prepared loaf pans.
  • Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour 15 minutes.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 45 g, Cholesterol 31 mg, Fat 19.7 g, Fiber 2.4 g, Protein 5.2 g, SaturatedFat 2.8 g, Sodium 231.5 mg, Sugar 22.8 g

BANANA CRANBERRY BREAD



Banana Cranberry Bread image

I always have leftover cranberry sauce after Thanksgiving, so I created this recipe which is very moist and delicious.

Provided by LINDA VOLLRATH

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     Cranberry Bread Recipes

Time 1h30m

Yield 24

Number Of Ingredients 13

2 ½ cups white sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce
½ cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.
  • Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 45.4 g, Cholesterol 23.7 mg, Fat 11.2 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 116 mg, Sugar 27.4 g

THE VERY BEST BANANA CRANBERRY BREAD



The Very Best Banana Cranberry Bread image

A basic banana bread recipe taken from a cookbook I pilfered from my Mom. I added the fresh cranberries which makes for a wonderful combination of sweet and tart. Adding chopped walnuts really completes this recipe. The final key is to use really, I mean really ripe bananas. I freeze them once they are almost black and thaw when ready to use. They make the bread moist and sweet.

Provided by Likes to Bake

Categories     Quick Breads

Time 1h15m

Yield 6-10 serving(s)

Number Of Ingredients 10

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 bananas
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries
1/2 cup walnuts

Steps:

  • Cream shortening, sugar and vanilla. Add eggs and mix until blended. Fold in mashed bananas. Fold in dry ingredients. Lastly, add the cranberries and chopped walnuts. Pour into a greased 9 X 5 loaf pan. Bake at 350 degrees for 45 minutes to 1 hour. (Until knife inserted comes out clean).
  • **I have used halved cranberries but found whole fresh cranberries work fine**.
  • ** I also use dark brown sugar. It's just my preference.**.

Nutrition Facts : Calories 507.2, Fat 25.5, SaturatedFat 5.5, Cholesterol 70.5, Sodium 375.9, Carbohydrate 65.7, Fiber 3.1, Sugar 39.3, Protein 6.8

DOUBLE-BANANA BREAD



Double-Banana Bread image

Dried banana chips pump up the flavor in and on top of this bread. The crunchy banana-cereal topping is a bonus.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h25m

Yield 16

Number Of Ingredients 15

3/4 cup sugar
1/4 cup canola or vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried banana chips, chopped
2 cups Oatmeal Crisp® Almond cereal, slightly crushed
1/2 cup Oatmeal Crisp® Almond cereal, crushed
2 teaspoons sugar
2 teaspoons canola or vegetable oil
Reserved 2 tablespoons banana chips

Steps:

  • Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas.
  • With spoon, stir in flour, baking soda and salt just until blended. Set aside 2 tablespoons chopped banana chips for topping. Stir remaining banana chips and 2 cups cereal into flour mixture. Spoon into pan; spread evenly. In small bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat lightly onto batter.
  • Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Nutrition Facts : Calories 210, Carbohydrate 35 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Slice, Sodium 150 mg, Sugar 16 g, TransFat 0 g

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