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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is the same recipe as my Banana Zucchini Bread, but uses fresh cranberries instead of zucchini. Ingredients:
3 eggs |
1 cup vegetable oil |
1 1/2 cups sugar |
2 cups flour |
1/4 teaspoon baking powder |
1 teaspoon baking soda |
2 teaspoons ground cinnamon |
1 teaspoon salt |
2 teaspoons vanilla extract |
1 cup pecans, chopped |
1 cup fresh cranberries, coarsely chopped |
1 cup mashed ripe banana |
Directions:
1. Coarsely chop fresh cranberries and set aside.
2. Mash bananas and set aside.
3. In large mixing bowl, beat eggs, sugar and oil together.
4. Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts.
5. Mix together.
6. Add cranberries and bananas and continue to mix until blended.
7. Pour into 2 greased and floured loaf pans.
8. Bake in 350°F oven for 45-55 minutes or till tests done in center with toothpick.
9. Remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack.
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