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Cranberry and Banana Loaf

Posted By Allergic Living On 2010/07/02 @ 3:20 pm In Dessert,DFCF,Eggs,Fish,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Sulphites,Tree Nuts | No Comments

recipes.ss.cranberry-and-banana-loaf [1]Serves 10-12
Free of: All top allergens, except wheat.
For gluten-free recipe, click here [2].


  • 1 1⁄4 cup (295 mL) all-purpose flour
  • 1 tbsp baking powder
  • 1⁄2 tsp cinnamon
  • 1⁄4 cup (60 mL) canola or allergy-safe vegetable oil
  • 1⁄2 cup (125 mL) brown sugar
  • 2 eggs or 4 tbsp egg replacer
  • 2 ripe bananas, mashed
  • 1 cup (250 mL) frozen cranberries
  • Pinch of salt


  1. Pre-heat oven to 350°F. Grease a loaf pan and set aside.
  2. In a large bowl, combine flour, baking powder, salt and cinnamon.
  3. In a separate bowl, use a whisk to cream together oil and sugar. Stir in eggs or pre-mixed replacer, bananas and cranberries.
  4. Add wet ingredients to flour mix and combine. Pour into loaf pan and bake about 40 minutes, until a sharp knife inserted comes out clean.
  5. Turn loaf out onto cooling rack to cool. Slice and serve.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To subscribe at a great price, click here [3].


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