Cranberry Banana Bread with Chocolate Chips
Published Dec 10, 2018, Updated May 08, 2023
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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.
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.
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…
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.
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!
More Quick Breads to Try
- Coconut Flour Banana Bread
- Vegan Apple Bread
- Low Sugar Pumpkin Bread
- Tahini Banana Bread
- Strawberry Banana Bread
- Healthy Zucchini Bread
- Healthy Lemon Loaf (Starbucks Copycat)
More Cranberry Recipes to Try
- Cranberry Energy Balls
- Sweet Potato Cranberry Muffins
- Cranberry Coconut Granola Bars
- Sparkling Vodka Cranberry with Lime
- Healthy Cranberry Sauce
Cranberry Banana Bread
- 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.
- 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 information is automatically calculated, so should only be used as an approximation.