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Cranberry banana cake recipe

Cranberry banana cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake

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

110 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(166)

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

Recipe Summary

  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon butter, softened
  • 1 cup packed brown sugar
  • 1 cup solid pack pumpkin puree
  • ½ cup whole cranberry sauce
  • 1 egg
  • 1 banana, mashed

Preheat an oven to 350 degrees F (175 degrees C). Sift flour, baking soda, salt, cinnamon, and nutmeg into a large bowl.

Beat the butter, brown sugar, pumpkin, cranberry sauce, egg, and banana with an electric mixer in a bowl until smooth. Gradually stir in the flour mixture, mixing until just combined. Pour batter into a 9x5-inch loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cranberry Sauce Cake

This Cranberry Sauce Cake is a good way to use up leftover cranberry sauce from the holidays!

When Thanksgiving rolled around this year, I frantically started buying up all the fresh cranberries and canned cranberry sauce I could find. I love to keep fresh cranberries in my freezer all year long because I often decide to make things with cranberries in them when it’s not cranberry season! They freeze beautifully, and they’re ready to add to recipes at any time.

And I keep the canned variety of cranberry sauce in my pantry because the boys in my house like the canned stuff! It’s good for adding to recipes too.

Since I went a bit mad for the canned cranberry sauce this year, I decided I’d better share my cranberry sauce cake recipe with you… because perhaps you have some cranberry sauce lurking around in your pantry too! You’ll need the whole berry variety for this recipe.

This cake is a lovely simple cake with hints of both orange and cranberry (made for each other). A quick and easy glaze is drizzled on top. I’d say it would be a nice cake to serve to guests over the holidays, and it could certainly pass for a morning coffee cake too.

Cranberry Banana Coffee Cake Recipe

  • 1/2 cup of butter, softened
  • 1/2 cup white granulated sugar
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups white all-purpose flour (I use bread flour)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 3/4 cups mashed ripe bananas (about two bananas)
  • 1 cup of whole-berry cranberry sauce
  • 1/2 cup brown sugar (packed)
  • 1/2 cup finely chopped pecans
  • 2 tablespoons all-purpose white flour (I use bread flour)
  • 2 tablespoons butter, melted

Preheat the oven to 350 degrees. Prepare a 9 x 13 inches baking pan with nonstick cooking spray. Whisk together the dry ingredients: flour, baking powder, ground cinnamon, salt, and ground allspice. In a large mixing bowl, cream the butter and sugar until light and fluffy, for 5 to 7 minutes. Beat in eggs and vanilla. Then, add the bananas and mix until combined. Add the dry ingredients to the cream mixture and beat just until combined. Spread evenly into the prepared baking pan and top with dollops of cranberry sauce. In a small bowl, combine the brown sugar, chopped pecans, and flour. Stir in the butter. Sprinkle over the top of the cranberry sauce. Bake for 45 to 50 minutes. Cool in the pan on a wire rack. Slice into squares and serve warm.

  • For the Topping
  • 1 cup toasted slivered almonds (See Notes)
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 3 tablespoons (1 1/2 ounces) unsalted butter, cut into small pieces and chilled
  • 2 tablespoons (1 ounce) packed light brown sugar
  • 1/4 cup (1 1/4 ounces) all-purpose flour
  • 1 teaspoon finely grated orange zest (from 1 orange)
  • 1/4 teaspoon salt
  • For the Cake
  • Baking spray
  • 1 cup leftover cranberry sauce (see Notes)
  • 2 tablespoons water
  • 2 cups (14 ounces) sugar
  • 1 tablespoon finely grated orange zest (from 1 orange)
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 2 cups (10 ounces) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons pure vanilla extract
  • Confectioners’ sugar for dusting

For the Topping: Adjust oven rack to middle position and preheat oven to 350°F. Stir 2 tablespoons water into 1 cup leftover cranberry sauce to loosen consistency: the sauce should gently plop when dropped from a spoon. Add more water as needed. Pulse almonds, sugar, butter, light brown sugar, flour, and orange zest in food processor transfer to bowl. Wipe out food processor.

For the Cake: Spray Bundt pan with baking spray.

Rub orange zest into sugar with fingertips or palms until sugar is orange and no zest strands remain. In large bowl, beat butter and orange sugar on medium speed until light and fluffy, about 3 minutes.

Add eggs, one at a time, beating well after each addition. In separate bowl, combine flour, baking powder, baking soda, and salt. Decrease mixer speed to low and add flour mixture in three batches, alternating with sour cream. Scrape sides and bottom of bowl with rubber spatula as needed. Add vanilla and beat mixture on medium speed just until combined, about 20 seconds.

Sprinkle half of topping in prepared pan. Scrape half of batter over topping. Drop 2-tablespoon-sized dollops of cranberry sauce over batter and delicately smooth over batter. Scrape remaining batter over cake and spread out into an even layer. Sprinkle with remaining topping, pressing it gently down into the cake.

Bake until cake tester inserted in center of cake comes out clean, 50 to 60 minutes. Cool cake in pan set on rack for 15 minutes, then, turn out directly onto rack and cool completely, about 1 hour. Dust with confectioners’ sugar. Serve.

How To Make Banana Cranberry Bread

Recipe Summary

  • 4 tablespoons unsalted butter, melted, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup whole milk
  • 1 bag (12 ounces) cranberries
  • 1 tablespoon turbinado sugar, for topping (optional)

Preheat oven to 350 degrees butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine fold in cranberries.

Pour batter into prepared pan sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

Cranberry banana cake recipe - Recipes

*Banana, Cranberry & Walnut Loaf*
Makes 1 large loaf, or 2 small loaves (one for keeping and one for giving!)

A moist banana loaf chock full of sweet cranberries and crunchy walnuts.

4 ounces butter, at room temp (1/2 cup)
175g of caster sugar (3/4 cup)
2 large free range eggs, beaten
1 tsp milk
300g of plain flour (2 1/4 cups)
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp mixed spice (see my recipe in the side bar on the right side
of the page)
3 ripe bananas, peeled and mashed
85g dried cranberries (generous 1/2 cup)
60g toasted walnuts, chopped (scant 1/2 cup)

Preheat the oven to 160*C/325*F/ gas mark 3. Butter 2 small loaf tins, or 1 large loaf tin and line with baking parchment.

Cream the butter and sugar together in a large bowl until pale and creamy. Beat in the eggs and the milk, mixing all together well.

Whisk together the flour, salt, soda and spice. Stir this mixture into the creamed mixture. Stir in the bananas, cranberries and walnuts. Divide the mixture between the two small tins or spread into the large tin. Bake in the middle of the preheated oven for 45 to 50 minutes for small loaves, or 1 to 1/1/2 hours for the large tin, until well risen and a toothpick inserted in the centre comes out clean.

Remove from the oven and allow to cool in the tins for 10 minutes, then lift out onto a wire rack to cool completely. This cake will keep for up to 1 week when stored in an airtight tin.

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What makes this Banana Cake Recipe Special?

Well, the name of this banana cake is a little confusing. Quite frankly I didn’t know what to call it. It’s texture is more like a muffin, the flavor is more like banana bread but it’s in a 9吉 pan which makes it very cake-ish. And do you eat it for breakfast with coffee or for dessert with milk? AHHHHHHH!

So instead of calling it “Banana Muffin Cake Bread with a Crumb Topping and Glaze”, I shortened it.

So now I present to you Banana Bread Crumb Cake. Or basically the most confused dessert/breakfast in history.

So let me start by saying that I pretty much groaned out loud when I took my first bite. In a good way. I am not a groaner, so that’s a huge thing. Ok, I take that back..actually I am.

“Ugh” is my most favorite word. Besides annoying. That’s a close second. Just call me Polly Positive.

Anyhow back to the groaning. I am telling you this cake/bread/muffin is magic. Just grab you some old bananas. The senior citizens of your bunch.

Mash the heck out of them. Then add some butter, eggs, sugar, milk, and some flour and stuff.Set it aside and make your delicious crumb.

The secret here is we are topping the cake with crumb, but also adding some to the middle too…

Adding it as a “filling” makes the cake more dense and buttery and freaking amazing. It’s kind of undetectable after you bake it, but my oh man it is like little leprechauns jumped inside your cake and jigged it up with their magic footprints.

Put half the batter in a pan….top it with your leprechaun magic crumb…

Then finish the rest of the batter and then the rest of the crumb.

When it’s baked it will look like this…Flipping fantastic.

Then, and this might be overkill, you can add a simple glaze. Just a cup of powdered sugar and some milk…

I almost just said, “Come to Mama”, then I realized I hate when people say that.

But really, come on…Banana Bread Crumb Cake is where it’s AT!

If you’re looking for other banana recipes try:


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