Wheat- and Gluten-Free Cranana-Nut Bread Recipe

Name: Wheat- and Gluten-Free Cranana-Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup soy flour; 3/4 cup rice flour; 1/2 cup potato starch flour; 2 tsp. baking powder; 1/4 tsp. salt; 2 very ripe bananas; 1/2 cup soy milk; 1/4 cup safflower oil; 1/2 cup sugar or other sweetener; 1/2 cup silken tofu, pressed and drained; 1 tsp. vanilla extract; 1 cup dried cranberries; 1/2 cup chopped almonds or other nuts

Servings: persons

3/4 cup soy flour
3/4 cup rice flour
1/2 cup potato starch flour
2 tsp. baking powder
1/4 tsp. salt
2 very ripe bananas
1/2 cup soy milk
1/4 cup safflower oil
1/2 cup sugar or other sweetener
1/2 cup silken tofu, pressed and drained
1 tsp. vanilla extract
1 cup dried cranberries
1/2 cup chopped almonds or other nuts

1
Preheat oven to 350 degrees.
2
Lightly oil a 8- by 4 1/2-inch loaf pan and set aside.
3
In medium bowl, mix flours, baking powder and salt.
4
In food processor, combine bananas, soy milk, oil, sugar, tofu and vanilla and process until smooth.
5
Add banana mixture to dry ingredients and mix just until blended.
6
Fold in cranberries and nuts.
7
Scrape batter into prepared pan.
8
Bake until a toothpick inserted into center comes out clean, 45 to 50 minutes.
9
Remove to wire rack and let cool 5 to 10 minutes.
10
Turn bread out onto rack and let cool completely.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup soy flour, 3/4 cup rice flour, 1/2 cup potato starch flour, 2 tsp. baking powder, and more.

Yes, Wheat- and Gluten-Free Cranana-Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wheat- and Gluten-Free Cranana-Nut Bread

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