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15 min.
1 hr.
16 to 20 servings

Cranberry Banana Nut Bread


  • No-Stick Cooking Spray
  • 2/3 cup All-Vegetable Shortening
  • 1 1/3 cups sugar
  • 3 large eggs
  • 2 cups mashed bananas, about 4 large
  • 3 1/2 cups Martha White® Self-Rising Flour
  • 1/4 teaspoon baking soda
  • 1 cup chopped walnuts
  • 1 (16 oz.) can whole berry cranberry sauce

Preparation Directions

  1. HEAT oven to 350°F. Spray bottoms of two 8 x 4-inch loaf pans with no-stick cooking spray. Cream shortening and sugar together in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition.
  2. ADD bananas, flour, soda, walnuts and cranberry sauce; stir gently to blend. Pour batter into prepared pan.
  3. BAKE 1 hour or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool on wire rack.
  4. For easier slicing, wrap loaves and store overnight in a cool place.

Nutritional Information Per Serving

Serving Size (1/16), Calories 360 (Calories from Fat 130), Total Fat 14g (Saturated Fat 3g, Trans Fat g), Cholesterol 40mg, Sodium 390mg, Total Carbohydrate 55g (Dietary Fiber 2g, Sugars 31g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C %, Calcium 10%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.