Banana Walnut Cranberry Tea Loaf

This Banana walnut cranberry Tea loaf is baking in the oven as I write this post, the original recipe from Good Food was called Banana and Walnut Tea Loaf. I had some dried cranberries left over so I thought they would add a nice touch to this delicious tea time loaf. This recipe is great when you have any left over ripe bananas at hand, and you can freeze the tea loaf for up to three months. Bananas are a great source of  fibre, vitamins and energy and are so versatile in baking and cooking. The flavour of this Banana Walnut Cranberry tea loaf is well balanced and mild, the cranberry and banana compliment each other well and the walnuts give it nice crunchy bite.

There will be plenty more banana recipes in the coming months, drop a comment  for your favourite banana recipe.


Equipment: Hand held electric mixer or a mixing bowl, a 1kg/2lb loaf tin greased and lined with baking parchment

Total time: about 15 to 20 minutes prep and 55 minutes bake, stand for 10 minutes before turning out and removing baking parchment. Baked weight 825 grams

Quick tip: always have your main ingredients like butter or eggs at room temperature

Banana Walnut Cranberry Tea Loaf ingredients

100g butter, softened

140g light muscovado sugar

2 medium happy eggs lightly beaten

100g chopped walnuts

65g dried cranberries (optional)

2 ripe bananas, mashed

2 tablespoon milk

225g white self-raising flour (alternative- s.r wholemeal flour)

Banana Walnut Cranberry Tea Loaf Method

Pre-heat your oven to 180 Celsius electric, butter and line a 1kg/2lb loaf tin

Cream your butter and sugar until pale and fluffy, then gradually add your eggs mixing well before each addition.

Set aside about 25g of the chopped walnuts this will do for the garnish

Fold the remaining chopped walnuts into the mix along with the mashed bananas, cranberries and milk. Now sift and fold in the flour. Scoop all the mixture into your prepared loaf tin and sprinkle over the reserved walnuts.

Bake for around 55 minutes, until well risen, once baked leave to stand for 10 minutes then turn out onto a wire rack, remove the baking parchment, Done! allow to cool completely before slicing, or wrap securely with cling-film and freeze for up to 3 months.