1/3 cup non-hydrogenated, non-dairy margarine, melted and cooled or canola oil
1/2 cup granulated sugar
1/2 cup dried cranberries
1/4 teaspoon freshly squeezed lemon juice
Instructions
Preheat the oven to 350°F. Lightly grease an 8 1/2-by-4 1/2-by-2
1/2-inch loaf pan with a small amount of margarine.
Combine quinoa flakes, bean flour, potato starch, tapioca flour,
baking powder, salt and xanthan gum in a large bowl. Mix
together with a whisk and set aside. Whisk together mashed
bananas, eggs and margarine together in a separate bowl. Add
sugar, cranberries and lemon juice; mix until blended. Gently
stir the banana mixture into the flour mixture until just
combined. Do not over mix the batter.
Pour batter into the prepared loaf pan and bake until lightly
browned, about 40 minutes. Allow the bread to cool completely in
the pan, about 1 hour. Turn the bread out onto a cutting board
and, using a serrated bread knife, slice the bread into 3/4-inch
thick pieces. Arrange on a platter and serve.
Originally Submitted
8/4/2009
0 Out of 5 from
0 reviews
You can add this Cranberry Banana Quinoa Bread recipe to your own private DesktopCookbook.
