Cranberry Banana Bread
Recipe: #147
September 13, 2011
Categories: Breads, Banana, Cranberry, Pacific Northwest, Pacific Rim, Brunch, Christmas, Fathers Day, Labor Day, Mothers Day, Potluck, Oven Bake, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"Use up the leftover cranberries, freeze the loaf for later. I often make half of this into a loaf and half into small muffins. I have also successfully used dried cranberries in this loaf, but prefer fresh or frozen."
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (75.8 g)
- Calories 196.8
- Total Fat - 6.7 g
- Saturated Fat - 2.5 g
- Cholesterol - 36.4 mg
- Sodium - 91.2 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 1.6 g
- Sugars - 16 g
- Protein - 3.6 g
- Calcium - 63 mg
- Iron - 0.6 mg
- Vitamin C - 2.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat the oven to 350F degrees.
Step 2
Grease an 8 1/2 by 4 1/2 inch loaf pan.
Step 3
Mix sugar and butter in a medium mixing bowl until completely blended.
Step 4
Add banana, milk and eggs, mixing well
Step 5
Add dry ingredients, mixing just until moist.
Step 6
Stir in nuts and cranberries.
Step 7
Spread batter evenly in the loaf pan.
Step 8
Bake for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
Step 9
Remove from pan, cool on rack.
Tips
No special items needed.
8 Reviews
You'll Also Love
