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Regular-Size Banana-Cranberry-Nut Bread Loaves

Regular-Size Banana-Cranberry-Nut Bread Loaves

Use bananas that appear to be past their prime for this recipe.

Southern Living DECEMBER 2011

  • Yield: Makes 2 loaves
  • Hands-on:20 Minutes
  • Total:1 Hour, 35 Minutes

Ingredients

  • 3/4 cup chopped pecans
  • 1 (8-oz.) package cream cheese, softened
  • 3/4 cup butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups mashed ripe bananas
  • 3/4 cup chopped fresh cranberries
  • 1/2 teaspoon vanilla extract
  • Orange Glaze

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, next 2 ingredients, and pecans. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.

4. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Transfer to wire racks. Prepare Orange Glaze. Drizzle over warm bread loaves, and cool 10 minutes.

Note: To make ahead, freeze baked, unglazed loaves in zip-top plastic freezer bags. Thaw loaves at room temperature. Reheat loaves at 300° for 10 to 12 minutes. Drizzle with glaze.

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Regular-Size Banana-Cranberry-Nut Bread Loaves recipe

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