Cranberry Banana Bread with Chocolate Chips

DF GF VG

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 dairy-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 – the combination of these flours makes the perfect texture! You can make your own oat flour if you’d like or use store bought. I use Bob’s Red Mill oat flour. As for the almond flour, make sure you get almond flour and not almond meal! Bob’s Red Mill almond flour is what I typically buy.
  • baking soda – a leavening agent.
  • sea salt – brings the flavors together.
  • coconut oil – helps to keep the bread moist.
  • coconut sugar – the less-processed upgrade for brown sugar. You can sub brown sugar if you don’t have any coconut sugar on hand.
  • maple syrup – my favorite natural sweetener!
  • bananas – those bananas you forgot about on the counter that are now overripe? They’re perfect for banana bread! You’ll need 3, so go head and buy 3 bananas and “forget” about them if you want to make this.
  • eggs – to bind the ingredients together.
  • vanilla extract – a flavor enhancer.
  • dried cranberries – make sure you find cranberries that are unsweetened or sweetened with just fruit juice if possible. Made in Nature’s organic dried cranberries are a good option and sweetened with just a touch of apple juice instead of cane sugar.
  • 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

Cranberry Banana Bread

4 from 18 votes
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.
Slices of cranberry chocolate chip banana bread.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9

Ingredients

  • 1 ¼ cup oat flour
  • ¾ cup almond flour
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 Tablespoons melted coconut oil
  • cup coconut sugar
  • 2 Tablespoons maple syrup
  • 3 medium overripe bananas, mashed
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • cup dried cranberries, chopped
  • cup mini chocolate chips

Instructions
 

  • 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.
  • In a large bowl, combine flours, baking soda and salt.
  • 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.
  • Add flour and mix until just blended. Don’t over mix. Gently stir in cranberries and chocolate chips.
  • 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. 

Notes

  • 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.

Nutrition

Serving: 1slice Calories: 287kcal Carbohydrates: 46g Protein: 7g Fat: 11g Saturated Fat: 5g Cholesterol: 41mg Sodium: 205mg Fiber: 5g Sugar: 24g
Course: Breakfast
Cuisine: American
Keyword: chocolate chip banana bread

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    32 comments
    1. Amanda Howard
      August 16, 2022 AT 5:03 pm

      5 stars
      So I can’t believe I haven’t commented before now! I’ve been making this banana, cranberry loaf for over a year now and I literally don’t make any other kind of banana bread now. This mix of the banana with the cranberries and choc chips is delicious. I also add in some chopped up pecans to it and it’s seriously the BEST banana loaf EVER!

      1. Brittany Mullins
        August 17, 2022 AT 11:49 am

        AH YAY! I am so happy to hear that you are loving this recipe, Amanda! Thank you so much for your review + star rating, I really appreciate it!

    2. Michelle
      January 9, 2022 AT 5:57 pm

      Hi Brittany, do you think this recipe could be made successfully with fresh cranberries instead of dried? Would I need to make any modifications?

      1. Brittany Mullins
        January 13, 2022 AT 2:28 pm

        Hey Michelle – 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.

    3. Ali
      November 22, 2021 AT 10:20 pm

      5 stars
      I made this tonight after exactly 3 bananas were forgotten for a bit. Turned out delicious. The cranberries add a whole new level of sweetness. And the smell is incredible. Definitely making this again. Thank you for sharing!!

      1. Brittany Mullins
        November 23, 2021 AT 11:02 am

        Woo!! So happy to hear this recipe was a hit, Ali. Thanks so much for making it and coming back to leave a review. I really appreciate it!

    4. Ruby
      November 9, 2021 AT 7:03 pm

      4 stars
      Lucky to have mom like that. I am going to try it for sure.

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

      5 stars
      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

        5 stars
        More lift**

Parchment paper lined with protein balls.

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