Cranberry & Walnut Banana Bread

Cheer up January with our simple one-bowl recipe, packed with cranberries & walnuts for a tasty twist on the classic banana loaf.

  • 2 very ripe bananas (around 200g mashed weight)
  • 100g softened unsalted butter, cubed
  • 100g caster sugar
  • 50g soft light brown sugar
  • 225g self raising flour
  • 2 medium eggs
  • 1 tsp bicarbonate of soda
  • 60g dried cranberries
  • 60g chopped walnuts, toasted
  • 1 - 2 tbsp milk if required

Follow these steps

  • Preheat the oven to 180degC / 160degC fan. Grease and line a 2lb loaf tin
  • In a large mixing bowl mash the peeled banana to a soft puree, then add the butter, sugars, flour, eggs and bicarbonate of soda. Using a handheld mixer, beat the mixture until thick and smooth. Stir in the walnuts and cranberries. If the batter seems too stiff add a little milk.
  • Pour into the prepared loaf tin and level off the top. Bake in the preheated oven for 50 - 60 minutes, or until a skewer inserted in the middle comes out clean.
  • Remove from the oven and leave the loaf to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
  • Delicious sliced and served with coffee. Store in an airtight tin for up to three days.
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