CRANBERRY-PECAN BANANA BREAD

Cranberry-Pecan Banana Bread image

Yield makes one 8 x 4 x 3-inch loaf

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tablespoons (1 stick) unsalted butter, at room temperature
2 extra-large eggs
3 to 4 ripe medium bananas (about 1 pound), peeled and mashed
1 cup fresh or frozen cranberries
1/2 cup coarsely chopped pecans

Steps:

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.
Combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl.
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.
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.
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.
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.