Banana Bread with Lemon and Cranberries

Gluten Free Dairy Free Banana Bread with Lemon and Cranberries

Banana bread is a classic treat that's perfect for breakfast, a midday snack, or even as a dessert. But have you ever tried adding lemon and cranberries to your banana bread?

This simple twist on the classic recipe adds a zesty and tangy flavor that perfectly complements the sweetness of ripe bananas. The burst of tartness from the lemon and the chewy texture of the cranberries adds a new dimension to the classic flavor of banana bread.

This is a delicious and comforting treat that was bursting with flavour. The combination of sweet bananas, tangy lemon, and chewy cranberries was irresistible, and I'll definitely be making this recipe again in the future.   

Ingredients:

175 g gluten free self raising-flour

2 tsps. baking powder

1 1/2 tsps. mixed spice

1/2 tsp salt

2 large eggs

200 g caster sugar

2 ripe bananas

1 tsp vanilla extract

125 ml vegetable oil

1 cup of dried cranberries

Juice and zest of 1 lemon

Method:

Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4 and line the loaf tin.

In a mixer or bowl add all the ingredients of eggs, sugar, bananas, flavouring and oil and whisk together.

Then stir the dry ingredients in until mixed.

Transfer the cake mix into the prepared loaf tin and place in oven for 50 minutes.

Bake until golden and a skewer inserted in the centre comes out dry. 

Let cool completely in tin before transferring to a wire rack.  

Additional Notes:

Make this into a tray bake but remember to reduce the cooking time (dependent on size of tin).

Why not decorate with a simple icing or sprinkles.

Equipment Used:

Loaf tin (approximately 21 cm by 11 cm)

Juicer

Zester

Measuring spoons

Measuring scales

KitchenAid Stand Mixer

Spatula.