Gluten Free Cranberry Banana Bread You'll Go Bananas For!

A couple of weeks ago Max decided he didn't like bananas anymore. He'd been wanting to eat two a day for weeks so I made sure to stock up. Unfortunately, his sudden refusal to eat them meant I had a lot of bananas on my hands and I'm just not a big fan. Banana bread, however, is something I've always loved.

So I whipped up this bad boy yesterday afternoon in less than 10 minutes flat (while Max was awake! Score for me!) and let me tell you- it is delicious. Do yourself a favor and let those bananas over-ripen. You're going to thank me later.

4 ripe bananas
1/3 C melted butter
1 C brown sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1-1/2 cups Maple Grove Farms Gluten Free Pancake & Waffle Mix (or flour of your choice)
1/4 tsp salt
3/4 C dried cranberries

Preheat oven to 350 degrees. Whisk egg in small mixing bowl. Mash bananas in large mixing bowl and add melted butter, stir together. Add the egg, sugar, and vanilla to banana and butter mixture, stir to combine. Add baking soda, salt, and gluten free baking mix or flour. Stir dried cranberries into batter. Pour mixture into 4"x8" loaf pan and bake at 350 degrees for 1 hour.