Saturday, May 23, 2009
Wheat Free Banana Orange Cranberry Bread
I made this with rye flour and caraway seeds which give a little savory zing and offsets the fruit sweetness nicely. You could substitute any combination of flours to suit you.
Preheat oven to 350 degrees.
In a small bowl combine:
1 3/4 cups flour (1 c+ rye, 1/2 c corn, some oat)
2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup dried cranberries
1/2 tsp. caraway seed
In a second, larger bowl mash
3 ripe bananas
Add to the bananas
2/3 cup shortening: (2-3 tbsp. melted butter, 2-3 tbsp. olive oil)
1/2 cup sugar
2 eggs
beat until well blended, small banana lumps okay.
Add flour mixture to wet ingredients in 3 parts mixing well after each addition.
Pour into a well greased loaf pan. Bake for 1 hour.
Cool before slicing (if you can wait!)