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
Double Cranberry Banana Bread
Can you freeze Double Cranberry Banana Bread?
Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.
Test Kitchen tips
Double Cranberry Banana Bread
Prep Time
25 min
Cook Time
50 min
Yield
1 loaf (12 pieces)
Ingredients
- 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
- 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.
Nutrition Facts
1 slice: 289 calories, 11g fat (2g saturated fat), 31mg cholesterol, 229mg sodium, 45g carbohydrate (24g sugars, 2g fiber), 4g protein.
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