Cranberry banana bread

Cranberry and banana loaf.
Cranberry and banana loaf. Photo: Jennifer Soo

A lovely moist bread that uses up overripe bananas. Quick and easy - you mix everything in a food processor. A tip: store excess bananas a sealed container in the freezer until you need them.


3 ripe bananas

1/2 cup brown sugar

3 eggs

85ml milk

85ml olive oil

2 cups plain flour

3 tsp baking powder

1 cup dried cranberries


Heat oven to 150C. Beat bananas, sugar and eggs in a food processor. Add milk and oil, then the dry ingredients.

Mix on a lowish speed so you don't break up the cranberries.

Bake in a greased loaf tin for 70 to 90 minutes - check after about 70 minutes.