This gluten and dairy-free version of this festive bread will make a delicious addition to your holiday breakfast menu.
- 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 fine sea salt
- 1/4 teaspoon xanthan gum
- 1 1/4 cup ripe mashed banana pulp (about 3 bananas)
- 2 large eggs
- 1/3 cup nondairy margarine, melted and cooled, or canola oil
- 1/2 cup sugar
- 1/2 cup dried cranberries
- 1/4 teaspoon lemon juice
Preheat the oven to 350°F. Lightly oil an 9×5-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.