Banana And Cranberry Loaf

A fabulous moist and healthy loaf for any time of day. Especially good at breakfast, toasted with a little spread of butter and extra fresh fruit.


  • 170 g cranberries
  • 100 g butter
  • 225 g caster sugar
  • 2 eggs
  • 285 g flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3 Dole bananas, mashed
  • 80 ml buttermilk


  1. Cover cranberries with boiling water and leave to soak for 15 minutes. Strain and discard liquid.
  2. Preheat oven to 180°C. Grease a loaf tin well with butter.
  3. Cream the butter and sugar until pale. Add eggs one at a time, beating continuously.
  4. Sift in the flour, baking soda, and salt. Add mashed banana, cranberries, and buttermilk and stir to combine.
  5. Transfer to baking tin. Bake for 30-40 minutes until a skewer comes out clean.
  6. Leave to cool on a wire rack - if you can!