Cranberry Banana Bread

Recipe by: Dogfish Uploaded by Drimble Wedge

This one is loosely based on this recipe from Canadian Living magazine. It's not vegan, but it works quite well if converted to a vegan recipe. I mention it because I often make it for potlucks or bake sales because it's so easy and delicious, and I sometimes get asked to make something that's gluten-free/nut-free/dairy-free/soy-free/egg-free/vegan/etc. on the theory that you have at least one thing that all the dietary weirdos can eat.

Anyway, here's the recipe:

You will need:

• 1/2 cup softened butter
• 1/2-3/4 cup granulated sugar (depends on how sweet you like your banana bread)
• 2 eggs
• 1 1/4 cups mashed bananas (about three bananas)
• 1 tsp vanilla
• 1 tsp lemon juice
• a bunch of lemon zest
• 2 cups gluten-free all-purpose flour
• 1.5 tsp xanthan gum
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups chopped fresh or frozen cranberries
• 1/4 cup milk

You could also put some nuts in here if that's your thing. I never make it with nuts because Mr. Dogfish hates nuts in banana bread, but some walnuts or pecans or hazelnuts would be awesome in this. You could also do flax seeds or pumpkin seeds, probably, if you like seeds. I'd throw 1/2-3/4 cup in there if you're doing that.

What to do:

Preheat your oven to 350°.

A word on bananas for banana bread: freeze 'em. When you notice your bananas getting sort of brown and gross, stick them in the freezer. They will turn totally black, and when you thaw them for banana bread, there's no need to mash them because you can literally squeeze the disgusting banana glop out of the blackened peels. Mmmmm! Who's ready to eat?

If you haven't frozen your bananas, you should mash them up until nice and smooth. I usually just use my immersion blender for this, but you could do it the old-fashioned way with a potato masher or fork, or you could stick them in a real blender. Set aside.

Beat the butter and sugar together until light and fluffy. Thoroughly beat in the eggs one at a time. Add the vanilla, lemon juice, and lemon zest. Beat in the bananas.

In another bowl, whisk together the flour, xanthan gum, baking powder, baking soda, and salt. Stir this into your butter mixture in three parts, alternating with the milk. (That's flour-milk-flour-milk-flour; you divide the milk into two.) Fold in the cranberries and anything else you want to add.

Put it in a loaf pan (or divide into muffins if you want muffins) and bake until a cake tester comes out clean.

Eat it within three or four days. It also freezes OK if you wrap it first in plastic wrap, then in tin foil.