Banana and dried cranberry tea cake from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 160) by Lisa Yockelson

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Notes about this recipe

  • Lepa on May 04, 2020

    I liked this cake. The flavor and texture was lovely. Like @ashallen, however, I didn't love the cake with cranberries. It's an odd flavor combination that isn't disgusting but isn't very compelling, either. I sometimes make a River Cottage spiced banana bread with cardamom and raisins and feel that flavor combination works a bit better. I used two bananas. The cake took 60 minutes to bake through.

  • ashallen on August 26, 2019

    The banana part of this cake was nice, but I didn't care for the combination with dried cranberries (personal preference) and would substitute a different dried fruit. Texture was good - moister and denser in the middle and lighter and fluffier (without being dry) around the edges. Baking time and/or temperature seemed off - it took quite a bit longer than the 55 minutes specified in the recipe to bake and I had to cover it loosely with foil during the final 20 minutes to keep the top from overbrowning. The recipe specifies baking at 375F which is higher than the 350F I'm used to for a 9x5 quick bread loaf - but it's also possible that I didn't have my ingredients at room temperature and/or that my bananas were extra-moist.

  • PatriciaScarpin on April 14, 2011

    This cake is delicious! I never imagined the bananas and dried cranberries would go so well together.

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