Wednesday, December 7, 2011

BANANA CRANBERRY BREAD

Spending my earlier years in Indiana where we had black walnut trees, we always used them.  We never bought nuts back then as we always had black walnuts and hickory nuts.  It was always a treat at Christmas to get a bag of mixed nuts!  If you don't have black walnuts, you can use English walnuts just as easily. 

2/3 cup solid shortening
1 1/3 cups sugar
3 large eggs
2 cups mashed ripe bananas
1/4 tsp soda
3 1/2 cups sifted all-purpose flour
1 cup chopped black walnuts*
1 can whole berry cranberry sauce

Preheat oven to 325 degrees.
Grease and flour 2 5x9-inch loaf baking pans; set aside.

In mixer bowl cream the shortening and sugar until light and fluffy; beat the eggs into the mixture.  Add the bananas, soda, flour, and black walnuts, mixing well.  Fold in the cranberry sauce.  Pour the mixture evenly into the two pans. 

Bake breads for an hour or until a toothpick inserted in the center comes out clean.  Remove from pans to a wire rack to cool.

*If you don't have black walnuts, use English walnuts.

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