I can’t believe there’s only two more days until Christmas!! Isaac and I are hosting dinner for my family and I’m so excited. I already have the menu all planned out — lasagna (a meat and a veggie version), salad, garlic bread and a sweet of some sort. My mom always did a ham with sides similar to those served at Thanksgiving for Christmas dinner. While I love traditions (opening one gift on Christmas eve — yea!), I thought lasagna would be a fun change. Plus, I’ve been dying for an excuse to make this butternut squash lasagna from Foodie Crush. It looks amazing!
But before Christmas dinner is served, we’re going to need something to nibble on for breakfast/brunch and I’ve come up with the perfect thing — banana bread!
Everyone loves banana bread and this version, with the dried cranberries and chocolate chips, is extra decadent and great for a special occasion like Christmas morning. So I say it’s decadent but in reality, this bread is packed with good-for-you ingredients and is without any eggs or dairy.
Last week when I was testing the recipe, I made three mini loaves and Isaac and I demolished two of them within a few days. I gave the third loaf to a friend as a gift and now I’m thinking I should make another batch tonight so we’ll have more to enjoy on Christmas morning. I’m pretty sure it needs to happen.
Cranberry Chocolate Chip Banana Bread (Vegan)
- 2 cups flour (I used 1/4 cup oat flour, 1/2 cup quinoa flour, 11/4 cup whole-wheat pastry flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 2 medium overripe banana
- 1/4 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1/2 cup Almond Breeze Unsweetened Vanilla Almond Milk
- 2 Tablespoon organic coconut oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/3 cup dried cranberries
- 1/3 cup dairy free chocolate chips
- Preheat oven to 350°. Coat one regular loaf pan or three mini loaf pans with cooking spray or coconut oil.
- Whisk flour, baking powder, cinnamon and salt in a medium bowl.
- If you have an immersion blender, blend bananas and applesauce into a puree. If you don't have an immersion blender, just mash the bananas well and combine with applesauce.
- In a medium sized bowl combine the banana applesauce mixture with vanilla almond milk, coconut sugar, coconut oil, apple cider vinegar and vanilla.
- Fold in dry ingredients just to blend. Don't over mix.
- Pour batter into pan(s); smooth top. Bake until top of loaf is golden brown and a tester inserted into center comes out clean, 30-35 minutes for the mini loaves and about 45 minutes for one regular loaf.
- Let loaves cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
Happy almost Christmas to those that celebrate!