Normally, my holiday baking is well underway by this stage of December. I’ll have cookie dough in the freezer, toffee made, and all the jams for Scott’s co-workers ready to go. This year, the only thing I’ve baked since Thanksgiving has been this Cranberry Banana Cake.
It was born out of necessity (three overripe bananas and half a bag of cranberries going unloved), but has proven to be more than the sum of its waste-saving parts. It’s a tasty, not-too-sweet thing that looks cheerful and homey right in the baking pan.
It’s also a cake that one could easily make with applesauce or fruit butter rather than mashed banana (should one have half a jar that’s open in the fridge). I’ll keep nibbling away at it as I search for my holiday baking motivation.
- 1/2 cup granulated sugar
- 1/3 cup neutral vegetable oil
- 2 beaten eggs
- 1 cup mashed banana (about three wizened bananas)
- 1 cup whole wheat pastry flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 2 cups whole fresh cranberries
- Preheat oven to 350 degrees. Grease a 8 x 8 cake pan.
- In a large bowl, stir together the sugar, oil, eggs, and banana.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices. Add the dry ingredients to the wet and stir together until well-combined. .
- Fold in cranberries and pour into prepared pan.
- Bake for 30 to 40 minutes, until a cake tester comes out clean.