Gluten-Free Cranberry and Banana Loaf

Ingredients

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

Makes: 10-12 servings
Free of: gluten and all top allergens

Food photography by Chris Gonzaga

 

Instructions

  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 pre-mixed egg replacer or eggs, 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.

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