Cranberry Banana Loaf
- Preparation: 10 mins
- Baking time: 45 mins
- Portions: 8
Afternoon coffee and a slice of banana bread – does that sound like your favourite ritual, too?!
There are around 1000 + 1 variations of gluten-free banana bread out there and let me tell you: I might have literally tried them all. Or maybe not. But this one here is certainly my favourite. It’s firm, easy to slice, not too sweet and the perfect snack before training or on the go. You can replace coconut flour with the same amount of almond flour, works just as good.
Ingredients
- 3 ripe bananas
- 2 eggs
- 50g coconut flour
- 30g rice flour
- 80g cranberries
- 80g walnuts
- 3 tbsp melted coconut oil
- 2 tbsp agave syrup
- 1 tsp baking powder
- pinch of salt
Instructions
- Preheat the over to 180°C.
- Mix all wet ingredients in a bowl and then slowly stir in the dry ones, walnuts and cranberries at the end.
- Bake in a bread form lined with parchment paper (or silicone one without) for 45 mins or until golden.
