Ingredients
125g Nuttelex spread
3/4 cup caster sugar
2 eggs, lightly beaten
1 cup mashed ripe banana
1/2 cup dried cranberries, chopped
3/4 cup gluten-free self-raising flour
1/4 cup gluten-free plain flour
1/4 cup rice flour
1/2 teaspoon bicarbonate of soda
Method
Preheat oven to 180°C/ 160°C fan-forced. Lightly grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line with baking paper, allowing 2cm overhang at long ends.
Using an electric mixer, beat spread and sugar for 1 minute or until pale and creamy. Add eggs, 1 at a time, beating well until just combined.
Add banana and cranberries. Stir to combine. Sift flours and bicarbonate of soda over mixture. Stir until just combined. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.
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