Cranberry Banana Bread Ww Recipes

Steps:

• Preheat the oven to 350F degrees.
• Grease an 8 1/2 by 4 1/2 inch loaf pan.
• Mix sugar and butter in a medium mixing bowl until completely blended.
• Add banana, milk and eggs, mixing well.
• Add dry ingredients, mixing just until moist.
• Stir in nuts and cranberries.
• Spread batter evenly in the loaf pan.
• Bake for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
• Remove from pan, cool on rack.

Steps:

• Preheat oven to 350 degrees F.
• Spray loaf pan (see note as I used smaller pans than the 9 x 5 pan indicated but cooked for same amount of time).
• In a bowl combine flours and dry ingredients (flour - salt) and set aside.
• In another bowl and using an electric mixer beat sugar and oil together until for 2 minutes.
• Beat in egg substitute (I didn't have egg beaters so used packaged egg whites) and then beat in the bananas. Scrape down side of bowl.
• Stir in flour mixture and cranberries.
• Spoon batter into prepared loaf pan (or pans).
• Bake for 55 - 60 minutes or until bread is done.

Steps:

• Cream shortening, sugar and vanilla. Add eggs and mix until blended. Fold in mashed bananas. Fold in dry ingredients. Lastly, add the cranberries and chopped walnuts. Pour into a greased 9 X 5 loaf pan. Bake at 350 degrees for 45 minutes to 1 hour. (Until knife inserted comes out clean).
• **I have used halved cranberries but found whole fresh cranberries work fine**.
• ** I also use dark brown sugar. It's just my preference.**.

Steps:

• Grease large (this is a large loaf) bread pan with shortening.
• Preheat oven to 350F.
• To prepare cranberries: Combine cranberries, water and sugar (1 1/2 cups) in a saucepan and bring slowly to a boil.
• Simmer until done, stirring to dissolve sugar.
• (Don't overcook--the cranberries are done when they pop open.) Drain in sieve over a bowl.
• Discard juices or use elsewhere.
• To prepare bread: Mash bananas with a fork until very smooth.
• Sift together flour, baking powder, baking soda, and salt.
• With and electric mixer, cream shortening until light.
• Add sugar (2/3 cup) gradually until very light.
• Add eggs one at a time until light and fluffy.
• Add mashed banana and mix well.
• On low speed, gradually add dry ingredients until well blended.
• Beat until smooth.
• Very carefully stir in cranberries and walnuts.
• (Maybe only a couple of swipes with the rubber spatula.) Bake for about 1 hour until bread springs back when lightly touched.
• To prepare glaze (i. e., gilding the lily): Boil water and sugar in a saucepan about 2 minutes until syrupy, stirring constantly.
• After bread has cooled slightly (10 minutes or so), pour glaze over top of bread while it is still in the pan.
• Cool completely before removing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.
• Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas. Combine the flour, cracker crumbs, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Fold in walnuts and cranberries. Pour into a greased 8x4-in. loaf pan., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.