Pecan Topped Banana Cranberry Bread

This is the perfect bread for Thanksgiving Day breakfast.  It keeps the focus of the busy morning on the turkey and the trimmings. While everyone is prepping the night before for the big feast, you can whip up this bread and work while it bakes!
Making this quick bread follows the same method as making muffins; dry in the bowl, wet added at once and stirred together until just combined.
Preheat the oven to 375. Generously grease a loaf pan using Crisco.  Pictured is a Wilton 9.25x5.25x2.75.  It's oversized so the bread took a bit longer to bake. If you are pressed for time, opt to make muffins or smaller loaves instead.
In a large bowl, mix together 3 Cups flour, 1 Cup Light Brown Sugar, 2 tsp Baking Powder, 1/2 tsp Baking Soda, 1 tsp Salt, 1/4 tsp Cardamom, 1/4 tsp Cinnamon, 2 1/2 Cups Frozen Cranberries.  I like to freeze the berries so they don't bleed into the batter.  In 4 cup measuring cup, mix together 1 Cup Whole Milk, 1/2 Cup Canola Oil and 2 Eggs. Add 2 Large Bananas and mash them against the side of the cup and stir until all combined.  Add the wet ingredients to the bowl and mix with a rubber spatula until combined. Add to prepared pan.  Top with 1 Cup Chopped Pecans pressing gently into the batter.  Place in hot oven and lower the temperature to 350 and bake for 1 hour.
My bread was not yet done in the middle (shown) so I lowered the temperature to 325 and baked for another 15 minutes. Let rest 5-10 minutes before removing from pan. Using a serated knife, cut thick slices and serve with butter.