Banana & Cranberry Loaf

BananaCranberryBread copy
A bit of a twist on banana cake. Last time I made this I didn’t have quite enough cranberries so I did a mix of cranberries and choc chips (which was very well received by my three cake testers!) This recipe is dairy free also.
This can be made as a cake, or a loaf/bread. I have made it a few times as in a loaf tin and prefer it this way. Lovely to eat fresh from the oven or toast lightly under the grill and eat with butter as banana bread.

Banana & Cranberry Loaf
Prep Time
Cook Time
Total Time
Recipe type: Baking
Serves: Large cake
  • 175g SR Flour
  • ½ tsp baking powder
  • 100g brown sugar
  • 2 bananas
  • 75g dried cranberries
  • Juice of one orange
  • 2 eggs
  • 100g sunflower oil
  1. Preheat oven to 180 degrees, grease and line a ring tin or loaf tin.
  2. Place all ingredients except dried cranberries into Tmx bowl and mix speed 5, 30 seconds.
  3. Add cranberries and mix reverse, speed 3, for a further 20 seconds until combined.
  4. Pour into prepared pan and bake 180 degrees for 50 minutes or until a skewer comes out clean. If using a loaf tin the cooking time may be slightly longer.
  5. Ice with lemon icing or cream cheese frosting.



  1. says

    This looks lovely – and adding in cranberries is an inspired move! I always add sultanas or raisins but they’re a bit too sweet – next time I’ll be trying cranberries for a nice sharp variation!

    Thanks for contributing to The Sunday Brunch Magazine!

    All the best,

    Eliza & Bel.

    • Cooking in the Chaos says

      Hi Eliza & Bel, the Sunday Brunch Magazine looks fabulous, such a great idea and I am thrilled to be involved!
      Enjoy the banana bread, I love the tang of the cranberries too x

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