From our family kitchen
Banana Loaf with Cranberries
Published
Preparation Time: 15 minutes
Cooking Time: 50 - 55 minutes
Serves: 8 - 10
Allergy Information: Gluten Free, Wheat Free, Vegetarian, Dairy free
Ingredients
- 60g Coconut Oil
- 75g Coconut Sugar
- 2 medium eggs
- 225g gluten free self raising flour (can be self raising flour)
- 4 or 5 ripe bananas
- 75g dried cranberries
- OPTIONAL:
- 75g walnuts or pecans, chopped
- 75g dark chocolate drops (choose dairy free if needed)
Method
- Preheat the oven to 180 C, 250 F, gas mark 4.
- Line a loaf tin with greaseproof paper (I cheat and buy cake liners!)
- Place all the ingredients (excluding the cranberries, chocolate and walnuts or pecans if using) into a large mixing bowl. Using an electric whisk, mix together until smooth.
- Stir in the dried cranberries, chocolate and walnuts / pecans, if using.
- Place into the loaf tin and bake for 50 - 55 minutes. The loaf should spring back when lightly pressed.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story