Banana bread was one of the great rewards for not eating all the bananas Mom bought for our lunch boxes. This hearty loaf is full of crimson berries and pecan chunks. When sliced and served in a napkin-lined basket, it rounds out any brunch. Leftovers are equally good for breakfast the next day. You can also bake the batter in muffin pans.
Recipe information
Yield
makes one 8 x 4 x 3-inch loaf
Ingredients
Preparation
Step 1
Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Lightly butter and flour an 8 x 4 x 3-inch loaf pan, tapping out any excess flour.
Step 2
Combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl.
Step 3
Using a mixer set on medium speed, beat the butter in a large mixing bowl for 3 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Step 4
Mix the flour mixture into the butter mixture and beat just until incorporated, with no streaks of flour remaining. Don’t overbeat this batter or the bread will be tough. Fold in the bananas, cranberries, and pecans.
Step 5
Pour the batter into the prepared pan. Bake the loaf for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Remove the loaf from the oven and cool in the pan for 10 minutes. Use a sharp knife to loosen the edges of the loaf from the pan and cool for another 10 minutes. Remove the loaf from the pan and transfer to a wire rack to finish cooling.
