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INGREDIENTS
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup 0% plain Greek yogurt
- ¼ cup canola oil
- ¼ cup maple sugar (or brown sugar)
- ½ tsp pure almond extract (or vanilla extract)
- 1 ½ cups gluten-free all-purpose flour blend
- ⅓ cup unsweetened shredded coconut
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 pinch of salt
- ⅓ cup chopped walnuts
- ⅓ cup dried cranberries
INSTRUCTIONS
- Preheat the oven to 350°F. Line a 9 x 5 in. (23 x 13 cm) loaf pan with parchment paper or lightly grease it.
- In a large bowl, add the mashed bananas. Mix in the eggs, yogurt, oil, maple sugar, and almond extract until smooth.
- Add the gluten-free flour, coconut, baking powder, baking soda, and salt. Stir gently until just combined.
- Fold in the walnuts and dried cranberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.