Cranberry Banana Loaf 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:

• 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.

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 bowl, sift the first 4 ingredients; set aside.
• Mix the next 4 ingredients together in another bowl.
• Fold flour mixture with orange juice mixture, then stir in bananas, cranberries and nuts.
• Pour into 2 lightly greased loaf pans.
• Bake at 350° for 45 minutes to 1 hour, or until a toothpick inserted comes out clean.
• *Note: I haven't made this bread in quite awhile and for some reason my recipe doesn't have the bake time written down, so I'm going by the bake time on a banana bread and a cranberry bread.
• I suggest checking at 30 minutes to be on the safe side.

Steps:

• Beat butter, Splenda and eggs together in a large bowl until smooth.
• Add banana and cranberries and stir.
• Sift remaining ingredients in a bowl.
• Add to banana mixture.
• Stir until just combined.
• Spread into a greased loaf pan.
• Bake at 350°F for about 50 minutes or until a toothpick inserted in the centre comes out clean.
• Cool in pan for 10 minutes.
• Remove to wire rack to cool.

Steps:

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

Steps:

• Preheat Oven to 325°F.
• Grease 10x5 Loaf Pan. (smaller may cause spillage in oven by batter overflowing).
• Sift Flour Baking Powder, Baking Soda, and Salt in Bowl (set aside).
• Mash Bananas, add sour cream then stir to blend (set aside).
• Cream butter with mixer (I use my Kitchenaid Mixer), add Sugar, then add eggs one at a time, beating well, stir in Vanilla Extract.
• Add Banana/sour cream mixture~ continue to beat 3 minutes.
• Add Flour Mixture into mixture, continue to beat 3 minutes, then stir in cranberries and walnuts.
• Pour mixture into Loaf Pan and Bake at 325 F (yes this low OT is correct) between 60-75 minutes ~ test with toothpick in center.
• Cool 15 minutes; remove from pan. Slice ~ Serve ~ Enjoy! Can wrap tightly and store in refrigerator for immediate use or freeze.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 1/2 x 8 1/2-inch loaf pan with butter. Whisk the flour, oats, baking powder, and salt together in a bowl; set aside.
• Whisk the eggs in a mixing bowl until smooth. Beat in the bananas, sour cream, and melted butter. Add the sugar, cranberries, and lemon juice; beat until evenly blended. Fold into the oat mixture until no dry lumps remain. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Line a 9 x 5-inch loaf pan with parchment paper or grease; set aside.
• In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, heating well after each. Beat in bananas, vanilla and lemon juice.
• In a separate bowl, whisk together flour, baking powder, baking soda and salt. Sitr into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Fold in cranberries and nuts. Scrape into prepared pan, smoothing top.
• Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, about 1 ¼ hours. Let cool in pan on rack for 5 minutes, Remove from pan and peel off paper; let cool completely. Wrap in plastic wrap; store at room temperature for 24 hours before slicing. (It will be crumbly if you try to cut it before this.).