Banana and cranberry tea loaf
- December 2008
- 2 x 450g loaves
- Hands-on time 20 minutes, oven-time 55-60 minutes
This deliciously moist banana and cranberry tea loaf recipe puts a fruity twist on classic banana bread – it makes a great bake for the festive season.
- 115g butter, softened, plus extra for greasing
- 4 ripe bananas
- 170g muscovado sugar
- 75g glacé cherries, chopped
- 75g dried cranberries, raisins or dried apricots (or mixture of all three)
- 50g nuts, such as almonds, chopped
- 2 medium free-range eggs
- 225g self-raising flour
- ½ tsp baking powder
- Preheat the oven to 160°C/fan140°C/ gas 3. Grease and line 2 x 450g loaf tins with baking parchment or white paper loaf tin cases.
- In a bowl, mash the bananas until smooth with a fork. Add the butter and sugar and mix well until smooth.
- Add the cherries, dried cranberries, chopped nuts and eggs and mix well. Sift over the flour and baking powder and stir gently until just combined (stirring for too long may stop the cakes from rising). Divide the batter evenly into the loaf tins.
- Bake for 55 minutes – 1 hour. To check if they’re cooked, stick a skewer into the middle of the cakes. If it comes out clean, they are ready.
- Leave to cool in the tins for 5 minutes, then remove to a wire rack to cool completely. Decorate as you like.
This recipe is a great way to use up ripe bananas. You can find loaf tin liners in most major supermarkets or cookshops.
To make one big loaf, use a 900g tin and cook the cake for about 1 hour 15 minutes.
Rate & review