Gluten Free Vegan Banana Cranberry Bread Recipe
Tangy cranberries pair so perfectly with this sweet, moist Banana Bread!
Servings: 6 people
- 1 1/2 cups fresh or frozen cranberries
- 1 3/4 cups plus 2 tablespoons gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 ripe bananas mashed
- 1/2 cup brown sugar or coconut sugar
- 1/3 cup sunflower seed or canola oil
- 1/4 cup So Delicious unsweetened coconut milk
- 3 tablespoons pure maple syrup
- 1 teaspoon pure GF vanilla extract
Preheat oven to 375 degrees. Prepare 9×5-inch loaf pan by spraying with cooking spray or lining with parchment paper. Coat cranberries with 2 tablespoons flour. Set aside. In large mixing bowl, sift together flour, baking powder, baking soda and salt. In separate bowl, mix together mashed bananas, brown sugar, oil, coconut milk, maple syrup and vanilla. Add to flour mixture and blend well. Fold in flour-coated cranberries, be sure to add all the flour and stir gently to combine.
Pour batter into prepared loaf pans. Bake for 50-55 minutes or until toothpick inserted in center comes out clean (possibly a bit longer baking time if using frozen cranberries). Allow to cool in pan for 10 minutes. Remove from pan and continue to cool on cooling rack. Slice and serve.
Serving: 1g | Calories: 567kcal | Carbohydrates: 42g | Protein: 51g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 137mg | Sodium: 404mg | Potassium: 1121mg | Fiber: 3g | Sugar: 32g | Vitamin A: 289IU | Vitamin C: 8mg | Calcium: 167mg | Iron: 2mg