Cranberry Pecan Banana Bread

This Cranberry Pecan Banana Bread is bursting with tart cranberries and crunchy pecans! It's a seasonal quick bread that pairs perfectly with NUTELLA® hazelnut spread and is tailor-made for the holidays.

Course Bread, Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 219

Author Kim

Ingredients

2 cups all-purpose flour
1⁄4 cup granulated sugar
1 1/2 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
2 very ripe bananas, mashed
1 cup lite sour cream
1 large egg
1 tablespoon vanilla extract (Yes, really 1 TABLESPOON!)
1⁄4 cup butter, melted
1 cup fresh or frozen cranberries
1⁄2 cup chopped nuts any combination of walnuts, pecans, cashews, pistachios
3 tablespoon rolled oats
NUTELLA® hazelnut spread, 1 tbsp per serving

Instructions

Pre-heat oven to 350° F. Line a 8” x 4” loaf pan with parchment paper or grease with non-stick cooking spray.
Whisk together flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
In a separate bowl, stir together mashed banana, sour cream, egg, vanilla and butter.
Pour the wet ingredients over the dry ingredients and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed.
Gently stir in the cranberries and chopped pecans.
Scrape the batter into the prepared pan and evenly spread all batter into the corners and around sides.
Sprinkle oats over the top and bake for 60 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean.
Let the loaf cool in the pan for 15 minutes before removing and slicing. Serve with NUTELLA® hazelnut spread on each slice.

Notes

STORAGE RECOMMENDATIONS: Wrap cooled baked loaves tightly in plastic wrap and store at room temperature up to 7 days. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.

More recipes with Nutella® Hazelnut Spread here.

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