Gluten-Free Banana Cranberry Bread 🍌🍞🍒

My husband and I bought some gluten free flour in hopes it could replace cornstarch in a different recipe. Negatory. What it can replace is regular flour and worked great in this banana bread recipe. In the past, I've used whole wheat flour and chocolate chips for this recipe, but here I will swap those for Bob's Red Mill 1 to 1 Gluten Free Baking Flour and dried cranberries. Enjoy!

Ingredients

-2 ripe bananas (about 220-250g), ~215kcal

-2 large eggs, 140kcal

-80g non-fat Greek yogurt, 45kcal

-30g almond butter, 190kcal

-150g Bob’s Red Mill, Gluten Free 1 to 1 Baking Flour, 530kcal

-46g vegan vanilla protein powder (I used Orgain), 150kcal

-1.5 tsp baking soda

-60g reduced sugar dried cranberries, 170kcal

-1/2 tsp cinnamon (I just sprinkled a little bit in)

Instructions

1. Preheat the oven to 350 degrees F.

2. Peel and mash the bananas in a mixing bowl.

3. Crack eggs into the mashed bananas and stir until the eggs are beat and everything is well-mixed.

4. Measure Greek yogurt and almond butter into the mixture and combine until the almond butter is not visible or is at least in very small clumps.

5. Stir in gluten-free flour until you can't see it anymore.

6. Add protein powder, baking soda, and cinnamon and combine.

7. Add cranberries and mix until they look somewhat evenly spread out.

8. Cover a bread pan with parchment paper (or spray your bread pan with cooking spray), add the banana bread mixure, and spread it evenly in the pan.

9. Bake the banana bread for 40-50 minutes (check at 40 minutes by inserting a knife, and if it comes out not clean, bake for 2-5 more minutes at a time).

10. I like it slightly underbaked so that it is almost cakey after refrigeration, so for mine, I started with 35 minutes and baked for 5 more, for 40 minutes total.

11. Let the banana bread cool fully before slicing. For best storage, keep the banana bread in the fridge. The cranberries hydrate and it tastes super lovely and moist. The banana bread can also be stored in the freezer.

Nutrition (makes 6 servings*)

Full Recipe: ~1440kcal, 58g protein, 222g carb, 32g fat

Per Serving: ~240kcal, 10g protein, 37g carb, 5g fat

(The nutrition information is as accurate as possible, but please double check if precision is important to you!)

*You could also slice it to make 8 servings, but sometimes it falls apart a bit, so bigger slices tend to be better.