Holiday Cran-Pecan Banana Bread

Holiday Cran-Pecan Banana Bread

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 inbanana-blitz a food processor.

I also love using sugar that has been blitzed with orange zest in my baked goods.  orange-sugarI omit salt in many baked good.  Feel free to add a 1/2 tsp of salt if you like.

 

Holiday Cran-Pecan Bread

 Ingredients:

  • 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

Method:

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.