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Alpiste Banana Loaf with Cranberries

Alpiste Banana Loaf with Cranberries

15 Minutes Prep + 35-45 Minutes Baking

12 Slices



Position rack in bottom one third of oven. Preheat oven to 350° F (180° C).

Line two 9 x 5 x 2 ½ inch (23 x 13 x 6 cm) loaf pans with parchment or wax paper.

In a large bowl, cream together butter and brown sugar.

In another bowl, stir together alpiste and all purpose flours, baking powder and baking soda.

Add flour mixture to creamed mixture, alternating with milk. Stir well after each addition. Stir in cranberries and nuts.

Divide batter equally into the prepared pans.

Bake 35 to 40 minutes or until wooden pick   inserted in centre comes out clean.

Let cool in pans 5 minutes. Remove to cooling   rack and let cool completely.

Store wrapped in plastic at room temperature for up to 3 days or freeze for up to one month.


1/3 cup (75 mL) soft butter

3/4 cup (175 mL) brown sugar

2 eggs

2 large bananas, mashed

1 cup (250 mL) alpiste flour

1 cup (250 mL) all purpose flour

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

1/2 cup (125 mL) milk

3/4 cup (175 mL) whole cranberries

1/2 cup (135 mL) chopped walnuts or pecans

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