1 pkg (396 g) Robin Hood® Gluten Free Banana Flavoured Quick Bread Mix
1 cup (250 mL) water
1/4 cup (50 mL) Crisco® Vegetable or canola oil
1 cup (250 mL) fresh or frozen cranberries
1/2 cup (125 mL) chopped walnuts
1/2 cup (125 mL) white chocolate chips
Tools: 8” x 4” (20 cm x 10 cm) loaf pan, parchment paper, large mixing bowl, liquid measuring cup, dry measuring cup, chopping knife, cutting board, hand held whisk, wooden spoon, wire cooling rack
Preheat oven to 375°F (190°C). Grease an 8” x 4” (20 cm x 10 cm) loaf pan and line with parchment paper, overlapping two sides for easy removal.
Combine mix, water, oil and eggs in bowl. Stir until mix is blended. Stir in cranberries, walnuts and white chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 60 to 65 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire cooling rack 20 minutes.
Use a combination of semi-sweet chocolate and chopped walnuts.
For a version without nuts, try cranberries and white chocolate.
Make banana muffins by baking in 12 cup muffin pan for 20 minutes or until a toothpick inserted in center of muffin comes out clean.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.