Cranberry Banana Bread

Directions

In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to dissolve the sugar.

Add the berries and simmer over low heat for 10 minutes or until berries pop open.

Cool.

Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.

Sift together the flour, salt, baking powder and baking soda.

In a large bowl, combine ⅔ cup sugar, the butter, eggs, walnuts, banana and berries.

Add the flour mixture to the berry mixture, stirring until blended.

Pour the mixture into a greased and lightly floured 9×5×3 inch loaf pan.

Bake in a preheated 350℉ (180℃) F oven for 1 hour or until a toothpick inserted in the center comes out clean.

For a topping (optional) combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through.

Poke a few holes in the baked loaf and pour on the topping.

Cool 10 minutes in the pan.

Turn the loaf out on a rack and cool completely.

Wrap in foil and store one day before slicing.