Cranberry & Banana Bread
1 ¼ cup (160g) oat flour
3/4 cup (65g) almond meal
1 tsp. baking soda
¼ tsp. sea salt
2 tbsp. coconut oil, melted
1/3 cup (70g) coconut sugar
2 tbsp. maple syrup
3 ripe bananas, mashed
1 tsp. vanilla extract
1/3 cup (40g) dried cranberries, preferably dried in fruit juice, chopped
1/3 cup (60g) dark chocolate chips
Preheat oven to 180C.
Line an 8×5-inch loaf tin with baking paper. In a large bowl, combine flours, baking soda and salt.
In a food processor or blender combine coconut oil, coconut sugar and maple syrup. Add in the mashed bananas, eggs and vanilla until well blended.
Next fold in the flour and blitz again, until blended. Gently stir in cranberries and chocolate chips.
Pour batter into the loaf pan and bake for 60 to 65 minutes, until an inserted toothpick comes out clean. Let the bread cool in the pan for 15 minutes, before removing it out onto a wire rack to cool completely.