Cranberry Banana Snack Cake
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.
These extensions are adorable.