Cranapana Bread

This is a fantastic recipe.I was worried it might be too sweet, so I cut it with a heaping tablespoon of pumpkin pie spice which was added to the dry ingredients. It is phenomenal!I chopped my whole cranberries so they were at least 1/4 their original size. I used two small apples instead of one. My banana was mostly, but not fully ripe because that's all I had to hand.When testing with a toothpick, you might hit an apple which will be wet, therefore, stick it in a few locations.Mine took 55 mins but it could have been taken out in 50.Resist the temptation to cut it when hot/warm. Leave in pan 5-10 minutes to "set", then turn out onto wire rack. Let it cool completely.

Amazingly moist and without the sometimes overpowering banana flavor that you get with regular banana bread. I added a teaspoon of cinnamon and dash of ground clove and nutmeg to the double batch I made... Didn't have self-rising flour in the house, but no worries - just add 1 tsp. of baking POWDER and a 1/2 tsp. of salt per cup of flour you use, it works!

Didn’t have baking powder or a banana but even with substitutes this was a yummy loaf of bread. Baking soda and buttermilk took the place of baking powder and a scoop of cottage cheese for the banana. I added nuts too, cuz I love them.

Another great quick bread that uses apples, bananas and cranberries. Not having self-rising flour, I made my own with a recipe from this site and it worked perfectly. Rather than one large loaf of bread I put this in 3-mini loaf pans, two with nuts, one without. Since the pans were smaller, they were done baking in about 40 minutes. My family's favorite way to eat quick breads is toasted. This bread was no exception. They enjoyed it as bread, but the majority of it was toasted. This also froze and thawed nicely. Definitely a bread worth trying.

Perfect sweet, tart snack--scrumptious and easy! Used 1/4 cup of butter, grated Granny apple, extra 1/2 cup cranberries. Baked it in a bundt pan and baked at 325* for 60 mins. Next time, I will incorporate pineapples...yum!

Made my own self-rising flour, but followed the recipe. My husband and I are huge fans of this bread. The cranberries add such nice color and tartness to this wonderful, moist banana bread. I had a few bad bananas, one slightly bruised apple, and some leftover cranberries in this freezer. I never suspected that I would find a recipe to use all of them up and taste so good, and that's why I love using the ingredient finder on this site!