Well someone bought a lot of cranberries! That’s ok. The more to bake with my dear!
We have this go-to recipe that is so versatile and the more we experiment with it, the more we love it. What is nice about it is that it can be altered to be gluten free or vegan, or both. Sunday was a baking day for me so I decided to break it out and use the cranberries I had to see what the result would be. I am happy to report that the results were yummy!
3 ripe bananas mashed
1/2 cup brown sugar
2 tablespoons of unsweetened apple sauce
1/3 cup melted vegan margarine (regular margarine works as well)
1 teaspoon vanilla
1 1/2 cup whole wheat flour ***if you are wanting to make this gluten free, I have found that 1 1/2 cups of brown rice flour and 2 teaspoons of xantham gum works well in this recipe.
1 teaspoon of baking soda
1 teaspoon of baking powder
1 cup of fresh cranberries (frozen would work just fine too)
Preheat oven to 350 F and line a loaf pan with parchment.
I like to use a stand mixer for this but a hand held would work just a well.
In a large bowl, mash the banana and mix in the sugar, apple sauce, melted vegan margarine, and vanilla. Mix until combined.
In another bowl, add in the flour, baking soda and baking powder together. Mix them together.
Then pour the dry mixture into the wet and mix until just combined and then pour in the cranberries and mix them in too.
Pour the batter into the pan and pop into oven for 35 -45 minutes. Check the loaf with a knife or toothpick to see if any batter comes out before you take it out of the oven. Let cool on a rack.
Slice into wide slices and enjoy! This loaf is super good for breakfast with some fruit or yogurt.