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Recipe of the Month Breads, Rolls, and Muffins - Cranberry Banana Bread

  • 2 cups cranberries
  • 1 cup water
  • 1/2 cup sugar
  • 13/4 cups self-rising flour
  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/3 cup oil
  • 2 eggs
  • 1 cup mashed bananas
  • 1 cup chopped pecans

Preheat oven to 350°. Coat loaf pans with nonstick cooking spray.
In a saucepan, bring to a boil cranberries, water, and ½ cup sugar. When berries start to pop, remove from heat.
In mixing bowl, combine self-rising flour, 2/3 cup sugar, cinnamon, and nutmeg; mix well. Add oil, eggs, and mashed bananas, mixing with a spoon.
Drain cranberries and add to mixture along with chopped pecans. Divide among pans. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool 30 minutes in pans. Remove and cool completely before wrapping in plastic wrap.
Note: I use mini loaf pans; they make perfect gifts! Recipe makes four or more mini loaves, depending on pan size.
Submitted By: Sherry Poe
Number of Servings: 0
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