Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with flour-based cooking spray.

In a large bowl, use a hand mixer to cream together the sugar and vegetable shortening until crumbly.

Add banana, sour cream, and vanilla extract. Mix to combine.

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Gradually add to the creamed mixture. beating just until combined.

Stir in cranberry sauce, 1/2 cup pecans, and dried cranberries.

Transfer the batter to the prepared loaf pan, using a spatula to spread into an even layer. Sprinkle with the remaining 1/4 cup pecans.

Bake 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool for 20 minutes in the pan then transfer to a cooling rack to finish cooling completely.