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Gluten-Free Cranberry and Banana Loaf

Posted By Allergic Living On 2010/07/02 @ 3:30 pm In Celiac, Gluten-free,Christmas, Hanukkah,Dessert,DFCF,Eggs,Fall,Fish,GF Baking,Milk/Dairy,Mustard,Other Desserts,Other Legumes,Peanut,Pies, Squares,Sesame,Shellfish,Soy,Sulphites,Tree Nuts,Wheat,Winter | No Comments

[1]Serves 10-12

Free of: Gluten and all top allergens


  • 1¼ cup (295 mL) rice 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 (e.g. Ener-G)
  • 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.

For recipe using wheat flour, click here [2].
Recipe by Simon Clarke
Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To order an issue or to subscribe, click here [3].

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