In a large saucepan, bring 2 cups sugar and the water to a boil, stirring constantly to dissolve sugar. Add berries and simmer over low heat for 10 minutes or until berries pop open. Set aside to 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 2/3 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 9x5x3: loaf pan. Bake in a preheated, 350° 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.
Yield: 1 loaf.
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