Banana and cranberry loaf

Recipe by:

This warming loaf cake with a dense, velvety crumb is filled with dried cranberries and hazelnuts for enhanced texture

Banana and cranberry loaf

SERVES

12

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

90

MINUTES

CUISINE

COURSE

Baking

Method

  1. Heat your oven to 180°C and line a 2 lb loaf tin with baking parchment.

  2. Sieve the baking powder into the flours and mix. Rub the butter in until the mixture looks like rough breadcrumbs.

  3. Mix in the sugar, nuts and dried fruit. Mix together and make a hollow in the centre.

  4. Peel and mash the bananas. Add the eggs and mashed banana to the flour mixture. Beat all ingredients thoroughly with a wooden spoon.

  5. Scoop the mixture into your tin and spread it evenly. Bake for 1½ hours. Allow to cool in the tin.

Ingredients

  • 125g plain flour

  • 100g self raising flour,

  • 1 level tsp baking powder, sieved

  • 100g cold butter, cubed

  • 160g golden caster sugar

  • 20g dried cranberries — or another dried fruit

  • 30g hazelnuts, chopped

  • 450g (weighed with the skin on) of ripe bananas

  • 2 eggs, lightly beaten

Method

  1. Heat your oven to 180°C and line a 2 lb loaf tin with baking parchment.

  2. Sieve the baking powder into the flours and mix. Rub the butter in until the mixture looks like rough breadcrumbs.

  3. Mix in the sugar, nuts and dried fruit. Mix together and make a hollow in the centre.

  4. Peel and mash the bananas. Add the eggs and mashed banana to the flour mixture. Beat all ingredients thoroughly with a wooden spoon.

  5. Scoop the mixture into your tin and spread it evenly. Bake for 1½ hours. Allow to cool in the tin.