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Suz’s Banana-Cranberry Bread (GF)
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Moist, flavourful and SO good!
Prepare 2 small loaf pans (3×6) or muffin tins (no papers) by greasing with margarine/butter.
Mix together well:
1 C. Bob’s Red Mill ‘Biscuit & Baking Mix’
1/2 C. rice flour
1/2 C. potato flour [OR 1/2 C. ground oatmeal, if tolerated]
1/8 C. sugar
1/2 t. baking soda
1/2 t. each: allspice and cinnamon
1/2 C. dried cranberries
Mix separately:
2 mashed bananas
1 egg
1/4 C. oil/melted margarine
3/4 C. buttermilk [OR 1/3 cup yogurt + 1/3 cup milk]
Stir liquid ingredients into dry ingredients to form thick batter.
Spoon batter into loaf pans or muffin tins. Smooth top.
Bake 350ºF – 15 minutes, then reduce heat to 325ºF – 20 min.
Let cool on rack before slicing. Freezes well!
Print/Download PDF: Suz’s Banana Cranberry Bread
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Here’s a non-GF recipe if you just want regular banana-cranberry muffins – just as good! 🙂 [NOTE: I don’t like really sweet muffins – if you do, increase the sugar to 1/4 or 1/3 cup.]
Follow the recipe above, but substitute the first 3 ingredients (the flours) with:
1 1/2 cups flour
1/2 cup instant or ground oatmeal
2 t. baking powder
1/2 t. salt
With regular flour, you can use muffin papers in the muffin tins.
Bake 350ºF – 15 – 20 minutes.