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Cranberry Banana Bread

100%  OF RASCALS LIKED THIS RECIPE
  • 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 approximately ten 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 salt, flour, baking powder and baking soda. In a sizeable 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 delicately floured 9 x 5 x 3-inch loaf pan. Bake in a preheated 350°F oven for approximately an 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 approximately ten 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 Tess M Nov 9, 2009
5 stars based on 1 reviews 15 min 30 min 45 min
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