Cranberry Banana Bread with Chocolate Chips

This healthy cranberry banana bread is studded with dried cranberries and chocolate chips. Perfect for a festive holiday breakfast or treat! It’s made with whole grain flour, gluten-free and diary-free.

Who else is excited about this recipe just from the title?! SAME. I am a banana bread fanatic so when I had the idea to use cranberries and chocolate chips to add a little texture, flavor and color, I was so excited to develop this recipe! I used my healthy banana bread recipe as a guide and came up with this variation.

Cranberry banana bread in a pan, and topped with more chocolate chips and cranberries.

When it comes to the holidays, one of my childhood memories is waking up and coming downstairs to find delicious baked goods on the counter. Sometimes we had cinnamon rolls, sometimes we had monkey bread and sometimes we had banana bread.

I’m slyly going to send my mom this cranberry banana bread recipe so she can help me make it again while she’s here for Christmas. 

Slices loaf of gluten-free, dairy-free, cranberry chocolate chip banana bread with holiday decor on the table.

Make This Loaf as a Special Holiday Gift

I also remember my mom always making baked goods for her friends around the holidays. She has the cutest mini loaf pans and some years she would put cookies in cute tins or make a little loaves of bread, wrap in plastic wrap and tie a ribbon around it to give as a thoughtful gift. SO CUTE! I want to be you when I grow up, Mom. Aka to all my friends reading this you may or may not be getting a mini loaf of this banana bread this year…

Loaf of sliced cranberry chocolate chip banana bread.

Cranberry Banana Bread Ingredients

  • oat flour and almond flour
  • baking soda
  • sea salt
  • coconut oil
  • coconut sugar
  • maple syrup
  • overripe bananas
  • eggs
  • vanilla extract
  • dried cranberries
  • mini chocolate chips – I used Enjoy Life mini chocolate chips for this recipe.

Substitutions and Notes:

  • Flour: I haven’t tested this recipe with any different types of flour so I don’t recommend subbing the flours.
  • Coconut sugar: If you don’t have coconut sugar on hand, you should be able to sub regular sugar or brown sugar. I don’t recommend swapping the coconut sugar for more maple syrup. That will likely result in a liquidy bread.
  • Eggs: I haven’t tested this recipe with flax eggs, chia eggs or an egg replacer so I’m not sure the bread will turn out well with these substitutes. If you decide to try an egg substitute be sure to let me know in the comments below!
  • Dried cranberries: I haven’t tried using fresh cranberries, but I think it would work just fine for this bread. I would probably use about 2/3 cup chopped cranberries. Let me know if you do try using fresh cranberries and how it works for you.

Load of sliced cranberry chocolate chip banana bread.

Making Healthy Cranberry Banana Bread

This banana bread is so festive (thanks cranberries!), a crowd pleaser and pretty healthy! Because of the three bananas, it doesn’t need a lot of extra sugar. Instead of white flour, I use a combination of oat and almond flour which makes the loaf gluten-free without a bunch of different flours and/or gums. I always love when I can take a traditional baked good and upgrade them to something that tastes awesome, but won’t leave me feeling overly full and bloated.

Do you have certain dishes or meals that you make every year for the holidays? I love hearing your traditions around food!

Storing Cranberry Banana Bread

After letting your bread cool completely, store in an airtight container on the counter for up to three days. It will last for up to a week in the refrigerator and up to three months in the freezer. Store in an airtight container to make sure the bread stays nice and moist!

Slices of cranberry chocolate chip banana bread.

More Quick Breads to Try:

More Cranberry Recipes to Try:

If you make this cranberry chocolate chip banana bread please leave a comment and star rating letting me know how it turned out. Your feedback is so helpful for the EBF team and other readers who are thinking about making the recipe. 

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Slices of cranberry chocolate chip banana bread.

Cranberry Banana Bread

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 9
  • Diet: Gluten Free


This healthy cranberry banana bread is studded with dried cranberries and chocolate chips. Perfect for a festive holiday breakfast or treat! It’s made with whole grain flour, gluten-free and diary-free.


  • 1 1/4 cup oat flour
  • 3/4 cup almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 Tablespoons melted coconut oil
  • 1/3 cup coconut sugar
  • 2 Tablespoons maple syrup
  • 3 medium overripe bananas, mashed
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup dried cranberries, chopped
  • 1/3 cup mini chocolate chips


  1. Preheat oven to 350°F. Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the long sides a bit. Spray the inside with cooking spray.
  2. In a large bowl, combine flours, baking soda and salt.
  3. In a separate mixing bowl use a hand mixer (or stand mixer) to combine coconut oil, coconut sugar and maple syrup. Add in mashed bananas, eggs and vanilla until well blended.
  4. Add flour and mix until just blended. Don’t over mix. Gently stir in cranberries and chocolate chips.
  5. Pour batter into loaf pan, smooth top and bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely. 



  • To make mini loaves, line three mini loaf pans with parchment. Bake for 30-35 minutes or until a toothpick inserted into center of the loaf comes out clean.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 287
  • Sugar: 24g
  • Sodium: 205mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Carbohydrates: 46g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 41mg

Keywords: chocolate chip banana bread

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Recipe rating

    1. Lily
      February 10, 2021 AT 3:41 pm

      I did this with a few substitutions: 2 cups of whole wheat flour, 2 bananas + 1/3 cup of apple sauce, & brown sugar instead of coconut sugar. It still turned out great! This bread had more life, was crunchier than the zucchini bread but less moist. This could have been a result of the cooking time. Both were very good! This one one tastes *healthier*!

      1. Brittany Mullins
        February 11, 2021 AT 11:55 pm

        I’m glad you enjoyed this bread, Lily. Thanks for making it and for coming back to leave a review and share the subs you made. I so appreciate it!

      2. Lily
        February 10, 2021 AT 3:42 pm

        More lift**

    2. Liana Chen
      February 4, 2021 AT 9:30 am

      I don’t have oat flour, so replaced it with white whole wheat flour. We were very happy with the result. The aroma of this banana bread is just heavenly! Thank you for sharing this wonderful recipe!

      1. Brittany Mullins
        February 5, 2021 AT 2:28 pm

        So glad this banana bread turned out for you with whole wheat flour, Liana. Thanks for sharing and for coming back to leave a review. I really appreciate it!

    3. Sera
      October 10, 2020 AT 10:36 pm

      Nice bread, it looks so stunning ah and also thanks for the recipe

    4. Isabella H
      May 22, 2020 AT 8:59 am

      We loved this recipe. My family has a typical “go-to” banana bread recipe, but I wanted to try something different so I was so pleased when I tried this one. I subbed a few of the ingredients since I didn’t have all of them in my kitchen (subbed oat flour for AP flour, coconut oil for unsalted butter, 3 bananas with 2, and chocolate chips with pecans and walnuts- about 1/2 a cup). It turned out perfectly. I’m so pleased. Thank you so much for a healthier banana bread recipe we are sure to use again and certainly around the holidays.

      1. Brittany Mullins
        May 22, 2020 AT 7:56 pm

        Ahh yay! That makes me so happy to hear, Isabella! So glad this banana bread recipe was a hit. Thanks for trying it and for sharing the subs you made. It’s super helpful for other readers. 🙂

    5. Andrea
      December 3, 2019 AT 10:20 am

      This sounds delicious! Do you think I could substitute applesauce for the banana? And if so do you think about 3/4 cup? Thanks so much!

      1. Brittany Mullins
        December 3, 2019 AT 7:26 pm

        Hey Andrea – I haven’t tried it, but yes, I think applesauce would work just fine instead of the bananas and I’d say using 1 cup should be good. 🙂 Let me know how it turns out for you!

    6. Isabelle
      December 3, 2019 AT 8:03 am

      I have a pack of frozen cranberry, do you think I could use them instead of the dried version? If so, I much should I put? Thanks in advance!

      1. Brittany Mullins
        December 3, 2019 AT 7:30 pm

        Hey Isabelle – I haven’t tried using frozen cranberries, but I think they should work just fine. I would probably use about 2/3 cup of the frozen cranberries and make sure to let them thaw out completely and drain them before mixing them in. 🙂 Let me know how it turns out for you if you end up making the bread!

    7. Molly
      September 30, 2019 AT 3:23 pm

      What can you use instead of almond flour if you have a tree nut allergy in your home?

      1. Brittany Mullins
        September 30, 2019 AT 7:00 pm

        Hey Molly, I haven’t tried it, but you should be able to just use 2 cups of oat flour instead of the 3/4 cup almond flour. Let me know how it works for you!

    8. Valerie
      March 29, 2019 AT 1:07 pm

      H, What temperature do you preheat the oven to? It just says “bake in a preheated oven”

      1. Brittany Mullins
        March 29, 2019 AT 2:27 pm


    9. Sara Smith
      December 19, 2018 AT 1:08 am

      This bread has all the favorite ingredients Reeni, Banana bread is our family weakness.Thanks for sharing!!

    10. Emily M.
      December 11, 2018 AT 5:04 pm

      This sounds so good!! I have it down on my meal plan for the week! I have a quick question though: what are the benefits of using coconut sugar versus pure cane sugar? I have never used it!

      1. Brittany Mullins
        December 12, 2018 AT 8:23 am

        I like using coconut sugar because it’s less processed than white sugar, contains small amounts of minerals, antioxidants and fiber and raises the blood sugar slightly less than regular sugar. At the end of the day, it’s still sugar though. 🙂

    11. Hillary | Nutrition Nut on the Run
      December 11, 2018 AT 9:27 am

      This sounds so good, Britt! I love the idea of combining oat and almond flour – mmmm!

      1. Brittany Mullins
        December 15, 2018 AT 9:41 am

        Me too! They are my favorite flours to bake with.

    12. Brittany Audra @ Audra’s Appetite
      December 10, 2018 AT 9:10 pm

      I can’t even remember the last time I’ve made banana bread; it’s been way too long! I love using almond and oat flours too; yum! 🙂

      1. Brittany Mullins
        December 10, 2018 AT 10:16 pm

        GIRL!! You’ve been missing out. You need a loaf of banana bread in your life. 🙂

    13. Dana
      December 10, 2018 AT 4:34 pm

      Looks stunning, friend! xoxo

      1. Brittany Mullins
        December 15, 2018 AT 9:40 am

        Thanks lovely. <3

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