festive cranberry and walnut banana loaf.
Christmas definitely seems to have started earlier this year and honestly? I’m here for it! I’m a strict “save it for December” gal under normal circumstances but, with the shocker that has been 2020, we could all do with a bit of a pick me up.
So, I have zero guilt in saying that Christmas-themed baking has long since started in my house and first on the list was this super-festive cranberry and walnut banana loaf. Spicy nutmeg, sweet cinnamon, zingy cranberries and savoury walnuts are the absolute epitome of Christmas flavours for me and you’ll definitely want this one on your list.
I use frozen cranberries in this recipe as the extra liquid gives a moist, gooey texture to the loaf, which I love. If you prefer a less dense texture, try switching frozen cranberries for dried cranberries instead.
*Suitable for vegans.
250g plain flour
175g light muscovado sugar (or any soft brown sugar)
½ tsp bicarbonate of soda
1tsp mixed spice (
1tsp ground cinnamon
100ml maple syrup
100ml rapeseed oil
2 overripe bananas
80g frozen cranberries
2 large handfuls of chopped walnuts
· Heat your oven to 200 C (or 180 C if using a fan oven)
· Combine the flour, sugar and bicarbonate of soda together in a mixing bowl
· Stir in the mixed spice and cinnamon
· Combine the water, oil and maple syrup in a small saucepan and heat on low until just starting to steam
· Add the wet ingredients to the dry ingredients and mix well to combine and remove any lumps
· Mash your bananas and add to the mixture, stirring well
· Stir in your cranberries and chopped walnuts
· Pour mixture into a loaf tin lined with greaseproof paper
· Bake for 30-40 mins or until a knife comes out of the centre clean
Serve sliced and topped with extra walnuts, cranberries, chopped banana, dried fruit, coconut cream, cinnamon... your choice! All will taste great and make for a delicious finisher to any festive meal.
Sports and Exercise Nutritionist & Health Adviser