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1
Grease large (this is a large loaf) bread pan with shortening.
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2
Preheat oven to 350F.
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3
To prepare cranberries: Combine cranberries, water and sugar (1 1/2 cups) in a saucepan and bring slowly to a boil.
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4
Simmer until done, stirring to dissolve sugar.
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5
(Don't overcook--the cranberries are done when they pop open.)
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6
Drain in sieve over a bowl.
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7
Discard juices or use elsewhere.
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8
To prepare bread: Mash bananas with a fork until very smooth.
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9
Sift together flour, baking powder, baking soda, and salt.
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10
With and electric mixer, cream shortening until light.
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11
Add sugar (2/3 cup) gradually until very light.
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12
Add eggs one at a time until light and fluffy.
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13
Add mashed banana and mix well.
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14
On low speed, gradually add dry ingredients until well blended.
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15
Beat until smooth.
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16
Very carefully stir in cranberries and walnuts.
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17
(Maybe only a couple of swipes with the rubber spatula.)
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18
Bake for about 1 hour until bread springs back when lightly touched.
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19
To prepare glaze (i. e., gilding the lily): Boil water and sugar in a saucepan about 2 minutes until syrupy, stirring constantly.
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20
After bread has cooled slightly (10 minutes or so), pour glaze over top of bread while it is still in the pan.
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21
Cool completely before removing.
