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Double Cranberry Banana Bread

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
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    1 loaf (12 slices)


  • 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


  • 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.

Test Kitchen tips
  • Grease the pan generously and be sure to let the bread stand 10 minutes before removing it from the pan.
  • 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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    Average Rating:
    • Kathy
      Nov 17, 2020

      My husband really enjoys this for breakfast. I used a 9x5 bread pan and it was the perfect size. The leftover cranberry sauce will be a side with tonight's dinner.

    • Jill
      Mar 21, 2019

      Wonderful bread. I baked in 2 disposable bread pans. They are smaller so I got 2 loaves. Everyone loved it.

    • gscott
      Dec 20, 2018

      Do not, I repeat do not, use an 8-inch loaf pan unless you want a good portion of the bread to ooze over the edge of the pan and finish baking on the bottom of your oven! The bread itself is actually very good but definitely needs to be baked in a 9-inch loaf pan.