Banana Cranberry Loaf

Banana Cranberry Loaf

Banana Cranberry Loaf

This dense and delicious loaf is packed with good ingredients and is a slightly fruitier cousin of Banana Bread.  Great for lunchboxes and morning teas, this cake keeps really well and can be frozen and whipped out of the freezer in emergencies.
Fabulous as is served warm and buttered, it can also be topped with a cream cheese icing if desired.

4 bananas, mashed with the juice and zest of a lemon
½ cup canola oil
⅓ cup yoghurt
2 eggs
¾ cup light brown sugar
2 cups self raising flour
1 cup oats
¼ cup dried cranberries
1 teaspoon baking powder
1 cup toasted walnuts, chopped
½ teaspoon cinnamon

Pre-heat oven to 175°C

In a large mixing bowl, combine all the wet ingredients together, then add the mashed banana and sugar.  Combine well, breaking up any lumps of banana.
Fold through the walnuts, cranberries, cinnamon and flour mixing into a stiff batter.
Lastly add the oats, then leave the batter to sit for at least 20 minutes to ensure the oats take up the liquid in the batter.

Banana Cranberry LoafLine a loaf tin with baking paper.
Pour the batter into the tin, add a few extra walnuts and cranberries to the top of the loaf then sprinkle over a few oats.
Bake at 175°C for 45 minutes, or until a skewer can be removed cleanly.
Allow the loaf to cool in the tin before serving.