Gluten Free Cranberry Banana Bread
A Gluten Free Cranberry Banana Bread, not overly sweet making it the perfect breakfast treat. Packed full of fresh cranberries and banana.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 175 grams rice flour 1 and 1/3 cup
- 50 grams coconut flour 1/2 cup
- 60 grams gram / chickpea flour 1/2 cup
- 1 teaspoon gluten free baking soda
- 1 teaspoon xantham gum
- 1 teaspoon ground cinnamon
- 110 grams melted coconut oil 1/2 cup + 1 tablespoon
- 200 grams light brown sugar 1 cup - packed
- 3 medium ripe bananas - mashed
- 2 large eggs
- 85 millilitres buttermilk 1/3 cup + 1 teaspoon
- 1 teaspoon vanilla extract
- 165 grams fresh cranberries halved 1 and 1/2 cups when whole
- 3 tablespoons Demerara sugar optional
Pre heat your oven to 180C / 350F / Gas mark 4 and either line or lightly grease a 2lb loaf tin.
In a medium bowl sieve the rice flour, coconut flour, gram flour, baking soda, xantham gum, cinnamon and salt together. If you don't have a sieve then place everything in the bowl and gently whisk everything together until well combined.
In a larger mixing bowl pour in the melted coconut oil (I zapped mine in a microwave for 30 seconds) and the sugar and mix them together.
Add in the mashed banana, eggs, buttermilk and vanilla extract. Mix until everything is very well combined.
Pour in the dry ingredients and gently fold them in to the wet ingredients.
Carefully fold in the halved cranberries.
Pour the batter into your prepared loaf tin and if using sprinkle the sugar on top then pop it in your oven.
At the 30 minute mark you may want to cover your loaf with a tin foil / aluminium foil cover to stop over browning on top.
I have a slow oven so it took exactly 1 hour to bake all the way through but please check you loaf at the 45 minute mark by inserting a skewer into the centre of your loaf. If it comes out clean then it's baked through. Check in several places to make sure. If not give it another 5 minutes and check again.
Once baked through take it out of the oven and leave it for 15 minutes in its tin before turning it out onto a wire rack to fully cool down.
This loaf can be frozen for up to 2 months. Or stored in an airtight container at room temperature for up to 7 days.