Saturday, June 21, 2014
The World's 1,170,001st Recipe for Banana Cranberry Pecan Bread - And The Best
When I searched the internet for 'banana bread recipe cranberry pecans', Google came back with 1,170,000 hits. Make this recipe 1,170,001. I didn't bother to read any of the other entries. I was just curious to see how ubiquitous the tried and true banana bread really is.
The foundation of this recipe starts from one that was shared with my mother by her maid-of-honour - a very special friend that had been in Canada only a few years before her but whom she counted on to show her the ropes in her new country.
Banana bread isn't very Danish from what I can tell. So it likely came into the repertoire as they began to channel Canadian and North American foods into their cooking and baking. In the very established farming community where I grew up, everybody had a family recipe for banana bread. It was a casual cake to have on hand to serve to unexpected company and to bring to pot luck teas. Banana bread was a classic church bread. (There are those that would confess that the best part of attending church is the food that seems to be shared a plenty.)
When I made this banana bread recently, I decided to clear out my remaining cranberries and pecans. The end result was quite pleasing and it elevated this cake from casual to semi-formal! I am not sure I will make it ever again without these two extra ingredients. The cranberries really brightened the taste.
When I made the cake a second time it was to get the ingredients and method properly recorded. There were a few requests for the recipe and I am happy to share. Imagine! One million, one hundred and seventy thousand recipes for banana bread with cranberries and pecans and there were people that wanted mine.
BANANA CRANBERRY PECAN BREAD
3/4 cup butter
1 1/2 cups granulated sugar
3 to 4 large very ripe bananas, mashed (approx 1 3/4 cups of mashed)
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup pecans, chopped
3/4 cup dried cranberries
1/4 cup orange juice
Soak cranberries in very warm orange juice. Set aside to steep and cool.
Grease and lightly flour a 11" x 5" loaf pan. (This loaf pan is quite large. If you have a smaller loaf pan, consider making just two thirds of the recipe.)
Cream butter and sugar together.
Add eggs one at a time and beat well.
Sift dry ingredients together and fold into batter alternating with mashed bananas. Drain the cranberries. Mix the cranberries and chopped pecans into the batter along with the last two tablespoons of the flour mixture.
Pour into the loaf pan and even the top with an offset spatula.
Bake for 50 to 60 minutes in a 350ºF.