Cranberry Banana Loaf Cake

If you have ripe bananas in your house and want something a little different, then this recipe is perfect. It’s so light and moist with the banana which contrasts so well with tart, fresh cranberries.

Making it with spelt wholemeal flour adds a lower calorie content and it’s one of the healthier recipes to try. I think it has about 92 calories per slice. If you don’t have spelt flour, use normal wholemeal instead.

The original recipe is made in a 2lb loaf tin but I made mine in two of the 1 lb decorative card cases. They look lovely and are perfect for gift giving.

cranberry bread, cranberries, banana bread, cranberry and banana cake, spelt flour, baking with spelt, cozebakes, christmas baking, fresh cranberriesYou do need to line the baking cases if you choose to use them and of course, line a metal loaf tin as normal with parchment or sized liners.

The original recipe came in cup measurements and I’ve converted to grams.


95g fresh or frozen cranberries
2 tbsp. caster sugar
2 tbsp. water
160g whole wheat flour (or spelt whole wheat flour)
1/2 tsp bicarbonate of soda
1/4 tsp salt
2 tbsp. butter, softened
80g light brown sugar
2 large egg whites
3 ripe medium sized bananas, lightly mashed
1 + 1/2 tsp vanilla extract
A little bit of brown sugar to sprinkle on top


Preheat oven to 180C fan.

In a small saucepan, bring the cranberries, water and sugar to the boil and then simmer over a medium heat until the cranberries burst. About 4 mins. Leave aside to cool and any little bit of liquid will be absorbed.

In a medium bowl, combine the flour, bicarbonate of soda and salt with a fork.

In a large bowl, cream together the butter and brown sugar until it’s lighter in colour and well mixed. Add the egg whites, bananas and vanilla extract. Beat at a medium speed until thick.

Add the flour mixture to the bowl and blend again at a low speed until it’s combined but don’t over mix.

Fold in the cranberries and pour the batter into your chosen tin. Sprinkle a little bit of brown sugar over the top.

Bake in the oven for 60 minutes and check with a toothpick in the center to see it’s ready.

Leave it in the tin and set it on a wire rack to cool in the tin. Don’t try to take it out for at least 30 mins.


It freezes really well too and I left mine out overnight to defrost and then drizzled it with a simple blend of icing sugar and a little water.

Perfect for cake sales, coffee mornings or just because 😉


Bake with love

Soraya x




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