2/3 cup Milk, (158ml), room temperature (regular or dairy free)
1/3 cup Avocado Oil, (80ml)
1 teaspoon Pure Vanilla Extract
Preheat oven to 350°F and coat a 9x5-inch (23x13-cm) loaf pan with homemade pan release or spray with non-stick spray then line with parchment paper.
In a large bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt, and granulated sugar. Stir in the dried cranberries and walnuts. Break up any clumps of cranberries and then set aside.
In a medium bowl, whisk together the mashed banana, eggs, brown sugar, milk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.
Transfer the batter into the prepared pan. Sprinkle the top of the banana bread with a few chopped walnuts and dried cranberries if desired – no more than 1-2 tablespoons total. Bake for 55 to 65 minutes or until a tester comes out clean.
Cool in the pan for 20 minutes then cool completely on a wire rack.
Store wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze, tightly wrap the whole loaf, sliced or unsliced, in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.