Double Cranberry Banana Bread

Double Cranberry Banana Bread

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

Directions

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 8×4-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.

3. Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

TOH Fall Baking magazine

Tip: I used a 9 x 5 loaf pan – it was the perfect size