Description

Craving a festive, fruit-packed loaf that’s perfect for holiday mornings or gifting? What if you could bake a tender banana bread bursting with double cranberry flavor and crunchy pecans in just 75 minutes? Double Cranberry Banana Bread, a contest-winning recipe with 5 reviews, is your answer—ideal for breakfasts, brunches, or cozy snacks

Ingredients

Here’s the lineup for 1 loaf (12 slices). Each ingredient plays a key role, with swaps for flexibility.

Shortening (1/3 cup): Adds tenderness and moisture. Sub: Butter, vegan butter, or coconut oil.
Sugar (2/3 cup): Sweetens and balances cranberry tartness. Sub: Coconut sugar or 1/2 cup sugar + 2 tablespoons maple syrup.
Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
Mashed ripe banana (1 cup, about 2 medium bananas): Provides moisture and sweetness. Sub: Applesauce or mashed avocado.
Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
All-purpose flour (1-3/4 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 3/4 cup all-purpose.
Baking powder (2 teaspoons): Ensures a light rise. Sub: No substitute; critical for leavening.
Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon for low-sodium.
Baking soda (1/4 teaspoon): Works with acidic ingredients for lift. Sub: No substitute; critical for texture.
Whole-berry cranberry sauce (1 cup): Adds tart, jammy flavor. Sub: Homemade cranberry sauce or 1 cup chopped fresh cranberries + 2 tablespoons sugar.
Chopped pecans (3/4 cup, divided): Provide crunch and richness. Sub: Walnuts, almonds, or omit for nut-free.
Dried cranberries (1/2 cup): Add chewy, tart bursts. Sub: Raisins or dried cherries.

These ingredients are pantry-friendly and seasonal, creating a wholesome, festive loaf.

Cook Mode Prevent your screen from going dark

Instructions

Ready to start? You’ll need an 8×4-inch loaf pan, mixing bowls, and a whisk or mixer. These steps are simple, with tips for success.

Preheat oven and prep pan: Preheat to 350°F (177°C). Grease an 8×4-inch loaf pan with cooking spray or butter; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting the loaf out easier.
Cream wet ingredients: In a large bowl, cream 1/3 cup shortening and 2/3 cup sugar with a mixer or whisk until light and crumbly (about 3-5 minutes). Beat in 2 eggs, 1 cup mashed banana, and 1 teaspoon vanilla until smooth. Tip: Use overripe bananas for maximum sweetness; room-temperature eggs blend better.
Combine dry ingredients: In a medium bowl, whisk 1-3/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Tip: Sift if flour is clumpy for a lighter texture.
Mix batter: Gradually beat dry ingredients into the wet mixture until just combined. Stir in 1 cup cranberry sauce, 1/2 cup chopped pecans, and 1/2 cup dried cranberries. Tip: Fold gently to avoid overmixing; break up cranberry sauce clumps for even distribution.
Assemble: Pour batter into the greased loaf pan, spreading evenly. Sprinkle with remaining 1/4 cup chopped pecans. Tip: Press pecans lightly into batter to secure them.
Bake: Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 50 minutes; cover with foil if browning too quickly.
Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour). Tip: Run a knife around edges to loosen before removing.
Serve: Slice into 12 pieces and serve at room temperature or slightly warmed. Tip: A light dust of confectioners’ sugar adds a festive touch.