Cranberry banana cake

    1 hour 30 min

    This aromatic tea cake is perfect for using up leftover cranberry sauce. Use jarred cranberry sauce if you don't have homemade!

    111 people made this

    Serves: 24 

    • 400g sugar
    • 250g butter, softened
    • 3 eggs
    • 3 mashed bananas
    • 275g cranberry sauce
    • 125ml milk
    • 1 teaspoon vanilla extract
    • 500g plain flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 75g chopped walnuts

    Prep:15min  ›  Cook:1hr  ›  Extra time:15min  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas mark 4. Lightly grease two 23x12cm (9x5 in) loaf tins.
    2. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk and vanilla. In a separate bowl, mix together flour, bicarb, baking powder, cinnamon and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Turn into the prepared loaf tins.
    3. Bake for 50 to 60 minutes in the preheated oven, or until a skewer inserted in the centre comes out clean. Cool in tin for 10 minutes, then turn out onto a wire rack, and cool completely.

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    Reviews in English (148)


    Made it healthier. Used wholemeal bread flour...  -  03 Aug 2010


    Gorgeous cake. I made it with wholemeal flour.  -  03 Aug 2010


    The taste is great, but the cake mixture overflowed in the oven (despite using 2 loaf tins as stated). May experiment with a large square tin in the future, ensuring that there is enough room for the cake to rise.  -  03 Feb 2015