Cranberry Banana Cake

Here’s a simple and delicious Cranberry Banana Cake recipe that’s moist, slightly tart from the cranberries, and sweetened naturally with ripe bananas:

Cranberry Banana Cake

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3-4 bananas)

• ½ cup sugar (can use brown or white sugar)

• ½ cup unsalted butter, melted (or vegetable oil)

• 2 large eggs

• 1 tsp vanilla extract

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (optional)

• 1 cup fresh or frozen cranberries (if using frozen, no need to thaw)

• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.

2. In a large bowl, mash bananas until smooth. Stir in sugar, melted butter, eggs, and vanilla until combined.

3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

4. Gradually mix dry ingredients into the banana mixture until just combined. Don’t overmix.

5. Gently fold in cranberries and nuts (if using).

6. Pour the batter into the prepared pan and spread evenly.

7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Optional Glaze (for a sweet finish):

• ½ cup powdered sugar

• 1–2 tbsp milk or orange juice

• Mix until smooth and drizzle over cooled cake.