Red Currant Banana Cake

red currant banana cake

After looking at my Red Currant Pinterest Board I tried to make this red currant banana cake recipe, it’s inspired by a food blog website Tide and Thyme with Currant and poppy seed loaf cake.

To be honest, red currants taste so sour if you just eat it like that, I always mixed red currants with other ingredients, or combine it into drinks, muffins or pancakes. Check out my recipe with red currants that I’ve posted Red Currant Poppy Seeds Pancakes and Red Currant Sauce.

red currant cake

dough dough mixture

cake red currant

Red Currant Banana Cake


  • 1 cup (200g) fresh red currants, washed
  • 3 ripe bananas, mashed
  • 1/2 cup butter, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1/4 cup buttermilk or yogurt
  • 1/2 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Combine flour, baking powder, baking soda and salt in a bowl. Stir well.
  2. Preheat oven 350°F /180°C.
  3. Grease loaf pan with butter, set aside.
  4. Cream the butter and sugar about 2 minutes.
  5. Add the vanilla extract and the eggs.
  6. Mix until combined.
  7. Add slowly the flour mixture and buttermilk.
  8. Add the mashed banana to the batter and mix until combined.
  9. Carefully fold in the red currants.
  10. Bake for 40-50 minutes, until the surface lightly browned and a toothpick inserted into the center comes out clean.
  11. Remove from oven and cool down before removing from loaf pan.

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  1. This looks great. Love the addition of banana!

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