Banana Cranberry Cake/Bread

I still have a hand written recipe for banana bread (18 years old!) from a lovely lady named Sandy. I never got mine to taste as amazing as hers so over the years the recipe has morphed into this, in an effort to reduce sugar, and most recently…incorporate cranberries into banana bread. Tweak away to suit your preferences!!


  1. Dry mix
  2. 2 cup flour
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 2 pinch salt
  6. dash ground cinnamon
  7. dash ground nutmeg
  8. Wet mix
  9. 1/2 cup unsalted butter (soft room temp)
  10. 1/2 cup demerara sugar (or other unrefined brown sugar)
  11. 3 eggs
  12. 4 small overripe bananas mashed
  13. 1/4 tsp french vanilla blend (or 2-3 drops pure vanilla extract)
  14. 1/4 cup dried cranberries (or try candied cranberries walnut mix)


  1. Preheat oven to 350°
  2. Change Sift together dry mix ingredients in large mixing bowl set aside
  3. Change In a separate bowl cream butter and sugar with a spoon until well blended and fluffy
  4. Add eggs beat well together with a wisk
  5. Change Add mashed bananas and vanilla wisk together and mix in dried cranberries
  6. Change Fold into the dry mix with a spatula until completely blended but do not overmix
  7. Change Pour into greased (rub butter on the surface) loaf pan or square casserole dish
  8. Bake for 50-60 min (square dish or loaf respectively) or until it passes the toothpick test (comes out clean no sticky goop on the toothpick)
  9. Let cool slightly before removing from dish or else it may fall apart Serve promptly for fluffy texture cooled for a firmer texture

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