Quick Bread, Banana meets Cranberry

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.

 

 

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