Recipe: Banana, Cranberry & Sultana Loaf

Last Christmas, a friend of mine gave me a blank recipe book, so I could write in my favourite recipes that I’ve collected from blogs, books, food packaging etc. It was a brilliant present and I am now slowly filling it with the recipes that I use on a regular basis, as well as ones that I have recently discovered. This year, I made a resolution to try and write at least one blogpost every month. So far I have kept more or less to this promise, but I knew from the start that there would probably be one or two months where I was simply too busy to read and research for my usual long and detailed posts. I decided that if and when I found myself at the end of the month with no major blogposts ready to publish, I would post one of the tried and tested recipes from my book – on the basis that food is great and most people enjoying reading, watching and doing food-related things.

Of all the recipes in my book, this is the one I use the most often, partly because it’s so tasty, also because it uses up old bananas (which would otherwise be chucked, because I hate eating over-ripe, squashy bananas) and finally because you can shove all sorts of extra bits in it to make it more or less exciting, depending on your preference. It’s based on this one that I found online a while ago, with a couple of minor changes.

Here is my version:


1/2 cup margarine

3/4 cup sugar

1 & 1/2 cups of flour

1 tsp baking soda (bicarbonate of soda)

1/4 tsp salt

3 over-ripe bananas (the browner and squashier they are, the better)

Miscellaneous bits added in for extra flavour – I usually use a handful of frozen cranberries and another handful of sultanas, but you can also add things like desiccated coconut or chocolate chips.


Turn oven temperature to 180 degrees and grease a loaf tin (I think mine is a 2lb one).

Mix margarine and sugar in a bowl until texture is creamy.

Then add sifted flour, salt and baking soda and mix well.

Peel and mush the bananas (this could be done at the start if you’re more organised) and stir these in too.

Add the miscellaneous bits and mix until everything is thoroughly combined.

Bake in oven for approximately 1 hour.



You may have noticed, if you looked at the ingredients closely, that this banana bread is actually vegan, if made with margarine. I am not vegan myself, but any recipes that don’t require butter – which is even more expensive here in NL than it is in the UK – and also happen to be suitable for my few vegan friends are always winners with me – provided, of course, that they taste as good as this one.

Let me know if you have a go at making it – and of course, if you have your own banana bread recipes, I’d love to hear those as well!

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