Cranberry-Pecan Banana Bread

Name: Cranberry-Pecan Banana Bread
Yield: makes one 8 x 4 x 3-inch loaf
Ingredients: 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

December 14, 2011

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.

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