If you've tried the Peanut Butter Chocolate Chip Banana Bread you need to try this one. It has a nice balance of fluffy and moist, it's easy to make and prepping & baking should take less than an hour.
1 cup desiccated coconut (80g)
2/3 cup dried cranberries (100g)
3 ripe bananas
1 cup/200g sugar
1 cup/170g gluten-free flour
1 teaspoon vanilla extract
120g dairy-free spread/butter/vegetable oil
1 teaspoon baking powder
Preheat the oven to 180C/gas 4
Line two bread tins with baking parchment.
Peel the bananas then mash them using a fork.
Add the eggs, sugar, dairy-free spread, cranberries, coconut and vanilla extract
Mix in the baking powder, flour and a pinch of salt and whisk until you have a smooth consistency
Pour the mix in the two bread tins and bake at 180C/gas4 for 35-40 minutes, on the middle rack of the oven
Do the toothpick test (a toothpick inserted in the centre of the cake comes out clean)
Leave the cakes to cool down in the tins for about 5 minutes then transfer to a cooling rack until completely cool.
If you use dairy-free spread (first picture below), the cake will be fluffier than when using vegetable oil (second picture below), but taste-wise they're pretty much the same.
If using vegetable oil, you might need to keep it in the oven for a bit longer (3-4 minutes) than the one made with butter.
You can put the cake in an airtight container and it lasts for about three days at room temperature. Once the cake has been overnight in the container it should become a bit moister than when you first got it out of the oven. If you try this recipe please leave a comment and let me know how it went.
I hope life is treating you well.