Banana Cranberry Bread

INGREDIENTS:

2 1/2 cups white sugar
1 cup shortening
3 eggs
3 mashed bananas
1 cup cranberry sauce
1/2 cup milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts

DIRECTIONS:

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.

Banana Bread

INGREDIENTS:

2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas, very ripe (blackened peels)
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.

Blend together the eggs, buttermilk, oil and bananas.

Sift together the sugar, flour, baking soda and salt.

Add to banana mixture and stir in pecans.

Mix well.

Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

Country Banana Bread

INGREDIENTS:

1 (18.25 ounce) package yellow cake mix
3 eggs
1 1/3 cups vegetable oil
4 bananas, mashed (very, very ripe bananas)

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

In a mixing bowl, combine cake mix, eggs, oil, and bananas.

Pour mixture into the prepared pan.

Bake in preheated 350 degrees F (175 degrees C) for 35 to 40 minutes.

Cranberry Muffins

INGREDIENTS:

2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons orange zest
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup shortening
3/4 cup orange juice
1 teaspoon vanilla extract
2 eggs, beaten
1 1/2 cups chopped cranberries
1 1/2 cups chopped walnuts
 1 (8 ounce) can whole cranberry sauce
2 tablespoons brown sugar, packed
1/4 cup margarine

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Spray or grease a 12 cup and 6 cup muffin tin.

Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.

Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts.

Pour into muffin cups and bake for 25 minutes or until brown.

Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine.

Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.