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.

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

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.

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

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. 

Loaf of sliced cranberry chocolate chip banana bread.

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…

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!

Slices of cranberry chocolate chip banana bread.

Love this Cranberry Banana Bread? You Might Also Like These:

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. 


Cranberry Banana Bread

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


This healthy cranberry banana bread makes for a festive holiday breakfast or treat that’s 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 (affiliate link) 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 (affiliate link), 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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  1. 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.

    • 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. 🙂

  2. 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!

    • 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!

  3. 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!

    • 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!

  4. 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!

    • 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. 🙂

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