2 1/2 Cup Raw Sugar
1 Cup Shortening
3 Mashed Bananas
1 Cup Nana Pat’s Cranberry Sauce
1/2 Cup Milk
2 Teaspoon Vanilla
4 Cups Gluten Free Flour
1 1/2 Tablespoon Baking Powder
1 1/2 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Cup Chopped Walnuts – Optional
1/2 Cup Dried Cranberries
Preheat oven to 350 degrees Fahrenheit.
Lightly grease 2 five x nine inch loaf pans.
In large bowl, cream together sugar and shortening until light and fluffy.
Beat in eggs, bananas, cranberry sauce, milk and vanilla.
In a separate bowl, mix flour, baking soda, baking powder, ground nutmeg.
Gradually blend in flour mixture to banana mixture.
Add in dried cranberries and nuts, if using.
Pour into loaf pans.
Bake x 50-60 minutes until tester (toothpick) in the centre of the loaves, comes out clean.
Cool for 10 minutes in tins on a baking rack then turn out on rack to completely cool.