Wednesday, February 23, 2011

Banana Pecan & Cranberry Bread

Yesterday was one of those days that baking was necessary, for my health, I had a sweet tooth that needed to be cured! 

It worked out in my favor since I had a couple of overly ripe bananas staring me down. I just couldn't throw them away when I knew something tasty could be made out of them.

I decided to make banana nut bread with a slight twist. I used pecans instead of walnuts because I didn't have any walnuts and I used dried cranberries (Craisins) because it sounded good.

Try it sometime.

This is how it went...

 You will need 3 mixing bowls and a loaf pan to start. Unbleached Flour, Baking Soda, Salt, 2 large eggs, Vanilla Extract, Unsalted Butter, Sugar, 2-3 Very Ripe Bananas, Pecan Pieces, Dried Cranberries (Craisins).

Preheat Oven to 350 degrees F.

In a separate mixing bowl, sift 1 1/4 cups unbleached all-purpose flour, 1 Teaspoon Baking Soda, and 1/2 Teaspoon Salt then set bowl aside.

In another bowl mash 2 very ripe bananas and set aside. See how easy this is.

In another bowl or measuring cup, whisk together 2 room temperature eggs and 1/2 Teaspoon vanilla extract and set aside.

In another mixing bowl add 1 cup sugar and 1/2 cup room temperature unsalted butter and blend until creamy.

You can use a hand mixer or my favorite, the Kitchen Aid mixer.

Slowly add the egg mixture and beat on low until mixed thoroughly.

Add the mashed bananas and stir with a spoon. The batter will be bumpy from the bananas. This is good.

Grab a rubber spatula to incorporate the flour mixture.

Next have your two year old help you pour in 1/2 cup pecan pieces and 1/2 cup dried cranberries (Craisins).

Have fun buttering the loaf pan with room temp butter.
Little hands are great for this too!

Pour the batter in the loaf pan and spread evenly.

Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.  Cool the bread in the pan on a wire rack for 5 minutes. Then turn the bread out on the wire rack and let bread cool completely on the rack.  You can store the bread in plastic wrap or tin foil until ready to eat.

In our house, its eaten before cooled!



  • 1 1/4 cups unbleached all purpose flour
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 2 Large eggs at room temp
  • 1/2 cup unsalted butter-room temp
  • 1/2 Teaspoon vanilla extract
  • 1 cup sugar
  • 2-3 very ripe bananas or about 1 cup, mashed
  • 1/2 cup pecan pieces
  • 1/2 cup Craisins (cranberries that look like raisins)

Preheat oven to 350 degrees F.
Sift flour, baking soda, and salt in a bowl and set aside.
Whisk eggs and vanilla extract in a bowl or measuring cup and set aside.
Lightly butter loaf pan to prevent sticking and set aside.

With an electric hand-held mixer or standing mixer with paddle attachment, cream together room temperature butter and sugar until light and fluffy.  Slowly add egg mixture and incorporate until fully mixed.  With a spoon add mashed bananas to batter until fully mixed.  With a rubber spatula slowly incorporate the flour mixture into batter until full mixed. Fold in nuts and cranberries.

Pour batter into buttered loaf pan and smooth out evenly.  Bake in oven for 55 minutes or until toothpick inserted in the middle of the loaf comes out clean. Cool the bread in the pan for 5 minutes on a wire rack.  Then turn pan and gently tip bread out on wire rack to continue cooling.  After bread is completely cooled wrap in plastic wrap or tin-foil.


Heather said...

Yum, I will be right over with some fresh hot coffee :)

backcountrybelle said...

That sounds good too!

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