Double Cranberry Banana Bread

• 1/3 cup shortening
• 2/3 cup sugar
• 2 large eggs, room temperature
• 1 cup mashed ripe banana
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup whole-berry cranberry sauce
• 3/4 cup chopped pecans, divided
• 1/2 cup dried cranberries

1. Preheat oven to 350u0b0. 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.
2. 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.
3. Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

shortening, sugar, eggs, mashed ripe banana, vanilla, flour, baking powder, salt, baking soda, wholeberry, pecans, cranberries

Taken from www.tasteofhome.com/recipes/double-cranberry-banana-bread/ (may not work)