Holiday Cran-Pecan Banana Bread
- 3 bananas
- 1/3 cup melted butter
- 2 eggs
- ½ cup sugar (orange sugar*)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 cup fresh cranberries, cut in halves
- ¾ cup chopped pecans
Method:
Grease two 7 3/8” x 3 5/8” x 2 ¼” metal pans. Preheat oven to 350F.
Peel bananas and break pieces into the bowl of a food processor. Blitz until smooth. Add sugar and blend, followed by cooled melted butter and eggs.
In a large mixing bowl, whisk together flour and baking soda until combined. Remove half a cup of dry ingredients and mix with cranberries and pecans.
Pour wet ingredients into the bowl of dry ingredients. Stir by hand. Add cran-pecan mixture to batter and fold until well mixed.
Divide the batter between the two loaf pans. Bake at 350F for 30-40 minutes.
Cool for 10 minutes, then remove bread from pans. Finish cooling loaves on a rack.
* Whenever I eat an orange I zest it and blitz the zest with 2 cups of sugar in a food processor and keep the resulting orange sugar in my refrigerator to use in baked goods.
