Cranberry Banana Bread

Ingredients

2 cups White Whole Wheat Flour (I used King Arthur's -- or sub 2.5 cups brown rice flour to make it gluten-free)

2 teaspoons Baking Powder

1⁄2 teaspoon Sea Salt

2⁄3 cups Coconut Sugar

3⁄4 cups Vanilla Almond Milk

2 Small Ripe Bananas

2 tablespoons Ground Flax

6 tablespoons Warm Water

4 tablespoons Earth Balance Vegan Butter (or sub 1/3 cup coconut oil)

1⁄2 cup Dried Cranberries

1⁄4 cup Chopped Walnuts

1⁄4 cup White Chocolate Chips (be sure to use vegan chips if you want to keep it vegan)

Combine flax and warm water in a small bowl. Refrigerate for at least 15 minutes.
Preheat oven to 375 degrees.
Combine all dry ingredients in one bowl: flour, baking powder, sea salt, coconut sugar.
Combine all wet ingredients in a separate bowl: almond milk, bananas, coconut oil, and flax/water mixture.
Stir wet and dry ingredients together until combined.
Gently stir in cranberries, walnuts, and chocolate chips.
Use coconut oil or non-stick spray to coat a loaf pan.
Bake for 70 minutes, or until a knife comes out clean.
I usually let mine sit overnight in the fridge before slicing.