Gluten free, dairy free, banana cranberry loaf

I have a co-worker who willingly gave up gluten to feel better - she was a brave brave woman. Give up bread? bagels? pizza? Baked Goods??? NEVER!!!! But I can respect those that have greater willpower than me :) I have to thank her for doing it though - it's opened up a whole new world of cooking for me in order to try and make treats that are friendly for my entire office.

This recipe came about because my friend was mourning banana bread and I had rice flour in my pantry - don't ask because I can't remember why. I also had frozen cranberries in my freezer. And so my recipe was born.

Gluten and Dairy free Cranberry Banana Loaf Recipe

Ingredients

1 block silken tofu

¾ cup granulated sugar or sugar substitute
2 eggs
2-4 mashed, very ripe bananas
1 cup chopped cranberries, fresh or frozen
1 1/4 cups rice flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon

Fresh grated nutmeg to taste

Directions

Preheat oven to 350 degrees.

Combine sugar and eggs in mixing bowl and beat until combined;

Blend in tofu and mashed bananas;

In separate bowl, combine flour, baking powder, soda, salt, cinnamon and freshly grated nutmeg, stirring to blend together;

Add all at once to banana mixture;

Stir only to moisten.

Add cranberries, stirring only to incorporate throughout batter;

Pour into greased (pam or non-stick spray) 9 x 5 inch loaf pan;

Bake for 1 hour or until it tests done. Let stand 10 minutes.

Remove from pan and place on cake rack to cool. 

Slice, eat and enjoy!