Banana Cranberry Cake

This cake is a wonderful treat for dessert, breakfast or tea time.
Wild Cranberries fresh picked from the bog

Vegan, corn-free and delicious!

Serves 6-8

  • 3 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon orange zest
  • 1/2 cup raisins
  • 1/2 cup walnuts
  • 1 cup fresh or frozen cranberries
  • 1 cup orange juice, (fresh squeezed, if possible)
  • 2 bananas
  • 1 tablespoon vanilla
  • 1/2 cup melted extra virgin coconut oil + 1 tablespoon for the oiling cake pan
  • 1/2 cup maple syrup
    1. Preheat the oven to 375 degrees.
    2. Without sifting, combine the flour, baking powder, salt, zest, walnuts, raisins, and cranberries in a large mixing bowl.
    3. Puree bananas in a blender with orange juice, vanilla, oil and maple syrup.
    4. Stir into mixing bowl. Oil cake pan with one tablespoon of oil. Pour batter into the cake pan.
    5. Bake for an hour
    6. Stick a toothpick in the cake to check for done-ness. If it is still wet, turn off the oven and let it cake sit in the oven for about 10 minutes. Since there are so many cranberries, the cake may need just a little extra time to sit to dry out a little.
    7. Cool before serving.

Recipes from Taste Life! Organic Recipes by Leslie Cerier
Reprinted from Taste Life! Organic Recipes (2002) by permission of Square One Publishers, Garden City, NY

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