Ingredients for Banana Cranberry Cake
- 2 large eggs
- 1 cup (200g) packed brown sugar
- 1/2 cup (120ml) vegetable oil
- 4 ounces (113g) softened cream cheese
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 ripe bananas
- 1 cup (150g) fresh or frozen cranberries
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
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How to Make Banana Cranberry Cake
- Preheat oven to 375°F (190°C). Grease a 9-inch round cake pan or a 12x4x4-inch loaf pan (or 6 mini loaf pans).
- In a large bowl, cream together 2 large eggs and 4 ounces (113g) of softened cream cheese (or 1/2 cup sour cream for quick bread) until smooth.
- Add 1 cup (200g) packed brown sugar and 1/2 cup (120ml) vegetable oil to the bowl. Beat with an electric mixer until light and fluffy.
- In a separate bowl, whisk together 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Mash 3 ripe bananas and add them to the wet ingredients along with the dry ingredients. Gently fold in 2 cups (250g) all-purpose flour until just combined. Do not overmix.
- Fold in 1 cup (150g) fresh or frozen cranberries.
- Pour batter into the prepared pan.
- Bake for 50-60 minutes (or 30-40 minutes for mini loaves), or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
958g
Fat
248g
Carbs
146g