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Raspberry Banana Bread with Cranberries Gluten Free

Raspberry Banana Bread with Cranberries Gluten Free

I have to admit I love banana bread and really do not like to embellish it but I had to try this.
My mom really likes anything tart: lemons, raspberries, limes.
I saw some raspberries and thought hmmm.
Raspberry Banana Bread with Cranberries Gluten Free 
I tried adding raspberries to my gluten/cow’s milk free banana bread and wow.  What a flavor combination!!
My mom may have converted me over to the tart side!
Gluten Free Raspberry Banana Bread with Cranberry
  • 1¾ Pamela’s Artisan Flour Blend minus 1 Tbsp
  • ¼ cup ground flaxseeds (flaxseed meal)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 6 ounces Raspberries
  • 1 cup fresh cranberries
  • 1 cup mashed ripe bananas (about 3 bananas)
  • ¾ cup packed brown sugar
  • ¼ cup melted butter (use vegan butter to make dairy free)
  • 2 large eggs
  • 1 teaspoon vanilla extract, gluten free
  1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
  2. Mix flour, flaxseeds, baking powder, baking soda and salt in a medium bowl. Remove 2 tablespoons of flour mixture and toss with raspberries and cranberries in a separate bowl. Stir together bananas, brown sugar, butter, eggs and vanilla in a separate large bowl. Add flour mixture to banana mixture, stirring just until combined. Gently fold in raspberries and cranberries until evenly blended. Pour batter into prepared loaf pan.
  3. Bake about 1 hour, or until browned and a pick inserted in center comes out clean. Cool in pan 20 minutes. Remove from pan and cool completely on a wire rack before slicing.

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