Cranberry Banana Bread
- 2 2/3 cups sugar
- 1 cup water
- 4 cups fresh cranberries
- 1 3/4 cups sifted flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/3 cup butter, melted
- 2 eggs, beaten
- 1/2 cup chopped walnuts
- 1 cup mashed banana
- 1/4 cup cranberry juice, reserved from cooked berries (optional)
- 2 Tablespoons granulated sugar (optional)
- 2 Tablespoons Grand Marnier (optional)
In a large saucepan, bring 2 cups sugar and water to a boil, stirring to dissolve the sugar. Add the berries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.
Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended.
Pour the mixture into a greased and lightly floured 9 x 5 x 3-inch loaf pan. Bake in a preheated 350°F oven for 1 hour or until a toothpick inserted in the center comes out clean.
For a topping (optional), combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping. Cool for 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing. Makes 1 loaf.
Tim D. Culey
Baton Rouge, La.
Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended.
Pour the mixture into a greased and lightly floured 9 x 5 x 3-inch loaf pan. Bake in a preheated 350°F oven for 1 hour or until a toothpick inserted in the center comes out clean.
For a topping (optional), combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping. Cool for 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing. Makes 1 loaf.
Tim D. Culey
Baton Rouge, La.
Submitted by Nov 9, 2009
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