Cranberry Banana Bread

Slices of cranberry chocolate chip banana bread.

4.08 from 25 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.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast

Cuisine: American

Keyword: chocolate chip banana bread

Servings:

Author: Brittany Mullins

Ingredients

1 ¼ cup oat flour
¾ cup almond flour
1 teaspoon baking soda
¼ teaspoon sea salt
2 Tablespoons melted coconut oil
⅓ cup coconut sugar
2 Tablespoons maple syrup
3 medium overripe bananas mashed
2 eggs
1 teaspoon pure vanilla extract
⅓ cup dried cranberries chopped
⅓ cup mini chocolate chips

Instructions

Preheat oven to 350°F. Line an 8x5-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.

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