I started with a recipe posted in a closed IBS FaceBook Group. The first time I made it, I liked it, but thought it was too sweet. I stocked up on bananas when I had a couple days of IBS symptoms. Once my symptoms cleared eating the bananas straight just was not appealing. So time to tweak that recipe. As I am well supplied with beautiful local fresh cranberries I decided to add them to banana bread even though I have never seen that done. I liked the idea of pairing pecans with cranberries. To me that combo just screams Thanksgiving, Christmas. I am so happy with my results, and changing to two semi small loaves rather than one big one.
I love blitzing (as the Brits say) my bananas in a food processor.
I also love using sugar that has been blitzed with orange zest in my baked goods. I omit salt in many baked good. Feel free to add a 1/2 tsp of salt if you like.
Holiday Cran-Pecan Bread
- 3 bananas
- ½ cup sugar (orange sugar)
- 1/3 cup melted butter
- 2 eggs
- 1 ½ cups GF flour (Bob’s Red Mill 1 to 1 blend)
- 1 tsp baking soda
- 1 tsp ground Chia seeds
- 1 cup fresh cranberries, cut in halves
- ¾ cup chopped pecans
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, baking soda, & Chia seeds 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 the 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. GF baked foods can become soggy from steam if not carefully cooled.
* 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.