Banana Cranberry Bread
Banana Cranberry Bread is always a hit at our parties. You can make this recipe ahead of time. Wrap it in plastic wrap and keep in the refrigerator for up to a week. To serve, you can slice it up like regular bread and then cut those slices in half to make them a perfect finger food size. Make sure the bananas you are using are very ripe, the skin should have some brown spots, these will give the best flavor. Banana Nutrition: Bananas are recommended for people whose potassium is low. One large banana has 602 milligrams of potassium and only has 140 calories. Bananas are chock full of vitamins and minerals, containing Vitamin A, a full range of Vitamin B, Vitamin C, Thiamine, Riboflavin, Niacin, and Folic Acid.
Banana Cranberry Bread Recipe
Cooking Tip: If you are using a dark colored loaf pan to cook in you should reduce the cooking temperature by 25 degrees. The darker color absorbs more heat and will cook the bottom and sides much faster than the center.
When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork. – Rick Budinich
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