Ingredients
- 3/4 cup quinoa flakes
- 1/2 cup garbanzo bean flour
- 1/3 cup potato starch
- 1/3 cup tapioca flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 1/4 cups ripe mashed banana pulp (about 3 bananas)
- 2 large eggs
- 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
Directions
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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.
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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.
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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.