Cranberry banana bread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅔ | cup | Sugar |
| 1 | cup | Water |
| 4 | cups | Fresh cranberries |
| 1¾ | cup | Sifted flour |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Baking soda |
| ⅓ | cup | Butter,melted |
| 2 | Eggs,beaten | |
| ½ | cup | Chopped walnuts |
| 1 | cup | Mashed banana |
| ¼ | cup | Cranberry juice,reserved from cooked berries,option |
| 2 | tablespoons | Granulated sugar,optional |
| 2 | tablespoons | Grand Marnier,optional |
Directions
From "The California Heritage Cookbook," the Junior League of Pasadena.
In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to dissolve the sugar. Add the berries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.
Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine ⅔ cup sugar, the butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a preheated, 350'F. oven for 1 hour or until a toothpick inserted in the center comes out clean.
For a topping (optional) combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing. Makes 1 loaf.
Nutritional analysis per serving: 360⅖ calories; 8⅗ grams total fat; (3⅘ grams saturated fat); 4 grams protein; 22⅖ grams carbohydrates; 71.7 milligrams cholesterol; 169⅖ milligrams sodium.