Monday, November 23, 2009

Banana and dried cranberry tea cake

Banana and dried cranberry tea cake / Bolo de banana com cranberries

I know, I know... Another banana post in less than a month – please bear with me and my full-of-bananas-freezer. :D

This recipe comes from a book a bought several months ago but only recently became addicted to – and with a whole chapter devoted to bananas, I’ll be using it again soon. :D

Banana and dried cranberry tea cake / Bolo de banana com cranberries

Banana and dried cranberry tea cake
from Baking by Flavor

2 cups (280g) all purpose flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon freshly ground nutmeg
½ teaspoon ground cinnamon
¾ cup (83g) dried cranberries, coarsely chopped if too large
8 tablespoons (113g/1 stick) unsalted butter, softened
2 tablespoons (28g) shortening, room temperature
1 cup (200g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups mashed ripe bananas blended with ¼ cup sour cream – I used yogurt

Preheat the oven to 190°C/375°F. Butter the insides of a 22.5x12.5x7.5cm (9x5x3in) loaf pan* and dust with flour, tapping out the excess.

Sift the flour, baking powder, baking soda, salt, nutmeg and cinnamon onto a medium bowl. In a small bowl, toss the cranberries with 1 teaspoon of the sifted mixture.
Cream butter and shortening in the large bowl of an electric mixer on moderate speed for 2 minutes. Add the granulated sugar and beat for 2 minutes longer. Beat in the eggs, one at a time, blending well after each addition. Blend in the vanilla. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even-textured.
On low speed, alternately add the sifted mixture in three additions, with the mashed bananas-sour cream blend in two additions, beginning and ending with the sifted ingredients. Stir in the cranberries. Spoon the batter into the prepared pan, mounding it slightly in the center.

Bake the tea cake for 55 minutes or until risen, set and golden and a wooden pick inserted in the center of the loaf comes out clean or with a few moist crumbs attached to it. Cool the loaf in the pan on a rack for 5 minutes, unmold it onto another rack and cool completely – turn the cake so the top is upwards. Dust with icing sugar.
Let the tea cake mellow for at least 2 hour before slicing it.
Store in an airtight container for up to 5 days.

* I halved the recipe, used a 8x19x5cm loaf pan and baked the cake for 30 minutes

Makes about 12 slices

16 comments:

Sunshinemom said...

Looks tempting! I saw your picture in flickr and had to come over. Very easy recipe too!

Farmgirl Susan said...

YUM. I've never thought to combine bananas and cranberries before, but I love the idea. I have a bunch of nearly-ready-for-baking bananas on the kitchen counter and have been trying to decide what to make with them. I think I just decided! :)

lululu said...

I love cranberries, be it fresh or dried!
Banana bread always comes in very handy to make, who doesnt want that!

Alicia (The Red Deer) said...

You can never have too many banana recipes in my opinion :P

Looks delicious!

Abby said...

I would have never thought of this combo, either. AND - I have lots of bananas in the freezer like you! I smell a baking day coming on....

Roseiro.Pedro said...

Well, the pictures look amazing, i might try that out someday, do you have tips on how to take the pics to make they look closer to the reality?

If anyone is interested in food, you are welcome to visit my blog
http://roseiroskitchen.blogspot.com/

Allie said...

This looks lovely and delicious! I always used walnuts with bananas, never tried cranberries before, this gives me a great idea! Sweet!

Vera said...

Great recipes!

Bellini Valli said...

As soon as you mentioned bananas I had to read more.......

Cynthia said...

Trying hard not to be tempted :)

Barbara said...

Gosh, Patricia! A whole chapter devoted to bananas? I hope we see a lot more recipes coming. Love bananas!
This cake looks like heaven!

brian said...

this looks so good. I'm going to make this.

Xiaolu @ 6 Bittersweets said...

I've been looking for dried cranberry recipes! And I always have some overripe bananas on the counter or in the freezer.

Patricia Scarpin said...

Sunshine Mom, I'm glad you stopped by, thank you!

Susan, it was something new to me, too, and I loved the idea! :D

Lu, I have never tried them fresh, but love the dried ones - tart food is my thing. :)

Alicia, that is great to know, sweetie. ;)
Thank you!

Abby, I hope you use those bananas soon, darling!
Tks!

Pedro, not sure what you mean, "closer to reality". Sorry.

Allie, I hope you like it! Thanks!

Bellini, ;)

Cynthia, I had a laugh with you, dearie. ;)

Barbara, yes! A whole chapter - and the recipes sound really good!
Thank you, sweetie!

Brian, tks for stopping by!

Xiaolu, hope you give this a try - thank you!

Ewa said...

Patricia,
Thank you for the delicious recipes. For my cake I used cranberries and sultans. I did not use shortening because I have no idea what it is.
Cake melts in the mouth :)

Patricia Scarpin said...

Hi, Ewa!
Thank YOU for letting me know how it turned out - I'm so glad the recipe worked for you!

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