On the full, my vacation baking is successfully underway by this stage of December. I’ll hang cookie dough within the freezer, toffee made, and the full jams for Scott’s co-workers prepared to head. This year, potentially the most convenient ingredient I’ve baked since Thanksgiving has been this Cranberry Banana Cake.
It become born out of necessity (three overripe bananas and half a secure of cranberries going unloved), however has confirmed to be bigger than the sum of its atomize-saving facets. It’s a tasty, now not-too-sweet ingredient that appears to be jubilant and homey ravishing within the baking pan.
It’s moreover a cake that one might perhaps presumably well perhaps with out narrate accumulate with applesauce or fruit butter rather then mashed banana (might perhaps presumably well perhaps nonetheless one hang half a jar that’s commence within the fridge). I’ll protect nibbling away at it as I search for for my vacation 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 total 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 total fresh cranberries
Preheat oven to 350 degrees. Grease a 8 x 8 cake pan.
In a tidy bowl, dart collectively the sugar, oil, eggs, and banana.
In a separate bowl, sift collectively flour, baking soda, baking powder, salt, and spices. Add the dry ingredients to the moist and dart collectively except successfully-mixed. .
Fold in cranberries and pour into prepared pan.
Bake for 30 to 40 minutes, except a cake tester comes out neat.