Preheat oven to 190°C (Gas Mark 5, 375°F) and grease your loaf tin, or line with baking paper.
In a large mixing bowl, sift together flour, baking powder, baking soda and salt.
In a smaller bowl, mix together bananas, sugar, oil, almond milk, agave syrup and vanilla.
Stir wet and dry ingredients together until combined.
Gently fold in the dried cranberries.
Pour the batter into the prepared loaf tin. Bake for 50-55 minutes.
Allow to cool in the pan for 10 minutes before removing to a cooling rack.
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