A sweet and tart snack bread packed with cranberries and candied ginger. Add walnuts if like. Nice for a quick snack, a light breakfast or with brunch.
Course: Breakfast, Brunch
Keyword: cranberry, ginger
Author: Trish Cowper | www.infinebalance.com
1very ripe bananawell mashed
1/2cupnon-dairy milksoy or almond
1-1/2cupsall purpose flour
1/2cupfrozen or fresh cranberrieslightly chopped
1/4cupcandied gingerchopped finely. (about 3 largest chunks, chopped)
for cinnamon ginger sugar topping:
use 2 tablespoons of the following mixture - you will have some leftover
Preheat the oven to 350 degrees and line a 8x8 square baking pan with parchment paper
Combine banana, soy milk, canola oil, vanilla and lemon juice. Whisk thoroughly to combined.
In a separate bowl combine flour, sugar, baking powder and salt and stir to combine. Add dry ingredients to wet ingredients and stir until just combined. A few dry spots is okay, Gently fold in cranberries, candied ginger and walnuts (if using). Pour into prepared baking pan. Sprinkle the top with 2 tablespoons cinnamon ginger sugar. (Save the rest in a small container and reserve for another purpose - like breakfast or something :) )Bake at 350 degrees for 30-35 minutes, until light and fluffy. Edges will be just slightly browned. Still very light and center will spring back when touched lightly.
Allow to cool in pan. Cut into 8 pieces.
You will have leftover Ginger Cinnamon Sugar after baking. Store in a small mason jar and sprinkle on your waffles, oatmeal or yogurt.