Banana Cranberry Bread

I made it and it is really good. Next time, I would like to do away with the shortening and diminish the amount of white sugar which i do not regularly consume anymore, I had to go and buy some for this recipe… so I will use it as a base recipe and go from there..maybe use buttermilk or applesauce instead and more cranberries and more bananas to balance and keep the moisture and sweetness in the bread…also will bake in foil small loaves tins…they baked really nice.-

I halved the ingrediates foe one loaf. I substituted cranberry’s for cranberry sauce and added some dry malt to the mix. Turned out excellent and may use it for French Toast in the morning.

Excellent base recipe! I had half an acorn squash to use and decided to sread it and use it for the shortening. I also cut the sugar to 3/4 cup. I used whole fresh cranberries because I didn’t have any sauce. I added just about 2 tablespoons of mini semisweet chocolate chips. It came out beautifully and tastes amazing!

This is a delicious change from my usual Banana Bread. I added a handful of dried cranberries to make it even more fally, and the banana flavor still came through.

I made this with my leftover homemade cranberry sauce. It came out so moist & full of flavor, that I am DEFINITELY adding this to our holiday traditions. Update 12/22 Small gifting loaves are baking in my Ninja oven/grill/fryer.

This was excellent. So good that my family couldn’t wait till it even cooled to dig into it.

too much banana

I used dry cranberries and added orange juice . Very good and moist and delicious. My boyfriend loved it

I’ve made several kinds of alterations to banana bread, but this was by far the husband’s favorite recipe. I can’t seem to figure out why this recent batch sunk, I know I had the right amount of leavening.

love this easy recipe. It seems to me that everyone that tried it liked it.

Very nice bread. If you are expecting a cranberry type bread, though, this isn’t it. It’s more of a sweet banana bread–even with frozen cranberries, like I used. I added more the second time I made this to have a bit more of a cranberry flavor. A great way to use up bananas and cranberries, though. This recipe makes a lot–I have smaller breadpans and this yielded two loaves and twelve muffins. Thank you for the recipe!

Bland. Fresh cranberries might be better. Too crunchy on the outside and crumbly on the inside. Took much longer to cook than recipe suggests. I would not use this recipe again.

Shortening is blasphemy, so I use butter or lard instead. Next time I would swap one of the bananas for another cup of cranberry sauce; my sauce is really zesty, and I could still barely taste it in this recipe. I’m thinking that could turn this into a 5-star experience. Maybe more spice, too. It just tasted like a standard banana bread, to me.

I actually used 2 cups of cranberry sauce and I felt it came out perfectly. Nice and moist and the kids LOVED it!

Really liked this recipe although I made muffins instead of bread. Made about 36, cooked at 350 for 26 minutes. The only thing I would do next time is lower the sugar amount a bit, but that’s personal preference.

It turned out pretty good. I made one full sized loaf and 3 mini loaves. The full sized loaf had to bake 10 minutes longer than the recipe says for me. Be sure to do the toothpick test! It could use a little more flavor. I think I’ll add some orange zest next time. Family liked it as is…

The first time it burned with at least 15 minutes cooking time. We did eat the inside and it was really good. The second time we cooked it even less time. The outside was gorgeous, but the inside was raw (toothpick came out clean) and fell. Won’t make this again!

I made this & it is delicious! I used buttermilk instead of regular milk because my Banana Bread recipe calls for buttermilk & it adds moistness. Otherwise I followed the recipe. I used left over cranberries I had made with orange peel. It added a nice orange flavor to the bread. I also drizzled a glaze over it to dress up the look. It is moist, delicious & will be a favorite for sure!

Since I only had one 9.5 size pan I then used my mini individual loaf pans which I was able to make 4 to complete my batter. Very nice recipe it looks and smells good. Thank you for posting this recipe. Keep on posting good delicious recipes.

I made this receipt twice. The first time it just tasted like banana bread and you didn’t see any cranberries. It was still delicious. Then I made it with 2 bananas and more cranberry sauce. Still no visual cranberry. It doesn’t look like the picture above but does taste very good. I’m want it to look like the picture. I’m going to try again using just 1 banana and hopefully you’ll see the berries.

Very tasty and a great way to use up your leftover cranberry sauce, however don’t be fooled into thinking this takes 15 minutes to prepare!