Banana Cranberry Cake

Yet another recipe to add to the many variations to a basic Banana Sponge Cake / Loaf.

Banana Cranberry Cake


  • 1 cup mashed bananas (ripened bananas)
  • 1 cup sugar (3/4 cups if using brown sugar)
  • 3/4 cup vegetable oil (I use canola)
  • 2 cups plain flour (all purpose) (whole wheat is optional)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten (removed from shells)
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, chopped (optional)
  • 1 tablespoon banana essence or vanilla essence (you can omit the essence if you are using fully ripened bananas)


  • Sieve dry ingredients (flour, baking powder, salt) into a mixing bowl. (A quick way is to combine these ingredients in a plastic bag and shake it up to mix!)
  • In another mixing bowl, beat eggs & sugar until light & fluffy.
  • Add in oil. Mix well.
  • Add in the mashed bananas and mix so the banana is well combined with the rest of the wet mix.
  • Add dry mixture 1/2 cup at a time to the egg mixture.
  • Add dried cranberries & walnuts (if using) for a last mix.
  • Pour cake mix into greased 8″ loaf pans (3/4 full, you might be able to get 2 or 3 loaves) or a greased 8″ (20cm) cake pan.
  • Oven should be preheated to 375º F or 180º C for 10 minutes.
  • Bake loaf pans for about 35 minutes or until the sides leave the pans. To test if the loaves are cooked, insert a cake tester or skewer into the centre of the loaf. It is cooked, if the tester or skewer comes out clean.

* To make into muffins – line a 12-cup muffin pan with liner. Fill cups 2/3 full. Bake for 18-20 minutes.
** Chocolate Chip Banana Muffins – substitute cranberries & walnuts with chocolate chips, about 1/2 cup. Fill muffin cups 1/3 full, sprinkle some chocolate chips. Top with batter till about 2/3 full, sprinkle more chocolate chips on top. Bake as for muffins.

2 thoughts on “Banana Cranberry Cake

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