Banana Cranberry Bread With Candied Ginger Recipes

Steps:

• Preheat the oven to 350F degrees.
• Grease an 8 1/2 by 4 1/2 inch loaf pan.
• Mix sugar and butter in a medium mixing bowl until completely blended.
• Add banana, milk and eggs, mixing well.
• Add dry ingredients, mixing just until moist.
• Stir in nuts and cranberries.
• Spread batter evenly in the loaf pan.
• Bake for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
• Remove from pan, cool on rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir bananas, eggs, lemon juice, and vanilla extract into creamed butter mixture until well blended. Stir banana mixture into flour mixture until batter is just combined; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before turning onto a wire rack to cool completely.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 1/2 x 8 1/2-inch loaf pan with butter. Whisk the flour, oats, baking powder, and salt together in a bowl; set aside.
• Whisk the eggs in a mixing bowl until smooth. Beat in the bananas, sour cream, and melted butter. Add the sugar, cranberries, and lemon juice; beat until evenly blended. Fold into the oat mixture until no dry lumps remain. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.
• Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries., Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas. Combine the flour, cracker crumbs, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Fold in walnuts and cranberries. Pour into a greased 8x4-in. loaf pan., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Cream shortening, sugar and vanilla. Add eggs and mix until blended. Fold in mashed bananas. Fold in dry ingredients. Lastly, add the cranberries and chopped walnuts. Pour into a greased 9 X 5 loaf pan. Bake at 350 degrees for 45 minutes to 1 hour. (Until knife inserted comes out clean).
• **I have used halved cranberries but found whole fresh cranberries work fine**.
• ** I also use dark brown sugar. It's just my preference.**.