Banana, Cranberry and Walnut Loaf

Banana Cranberry and Walnut Loaf

I have it under good authority that this is a healthier option to my World Famous Muffins, but trust me, you are not scrimping on taste in the slightest. A work colleague gave me this recipe a couple of years ago and I’ve made it countless times. It’s so scrummy and completely moreish…it doesn’t last long in my house (but if you have more self-restraint, it will keep for up to a week)

Ingredients

120g Butter

175g Caster Sugar

2 Eggs

1 tbsp Milk

300g Plain Flour

1 tsp Bicarbonate of Soda

3 Ripe Bananas

80g Dried Cranberries

50g Chopped Walnuts

  • Cream the butter and sugar in a mixing bowl until light and fluffy
  • Beat the eggs and milk in a jug and add to the bowl
  • Add to the bowl the flour and bicarbonate of soda and stir gently until mixed
  • Mash bananas in a separate bowl and add to the mixing bowl; combine with the mixture
  • Add the cranberries and walnuts and mix to distribute
  • Turn the mixture into a lined large loaf tin and bake in a preheated oven (Gas Mark 3/160oC) for 1-1¾ hours (you should be able to pierce the centre of the cake with a skewer and it come out clean – if there is any mixture on the skewer, it needs a little longer – I would test it every 5-10 minutes if this is OK)
  • When cooked, allow to cool in the tin for 15 minutes then turn out onto a cooking rack until completely cooled
  • Cut and enjoy!

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