Tangy cranberries add the perfect touch to this moist, delicious Cranberry Banana Bread recipe. You'd never guess it's gluten free and vegan!
Article courtesy of Sarah Hornacek, Sarah Bakes Gluten Free Treats
It's finally cranberry season!
Cranberries always remind me of the holidays. This tasty treat is sure to put you in a festive mood!
All of the holiday baking has come to an end. Sad. Don’t worry, baking is what I do so there will still be many recipes coming your way! I made this banana cranberry bread with the leftover cranberries I had in the freezer. I always stock up on cranberries this time of year so that I can enjoy them year round. Keep them on hand to add to smoothies, breads and muffins. What’s your favorite way to enjoy fresh cranberries?
Cranberry Banana Bread is a winter staple.
This simple cranberry banana bread is my go-to recipe. There really are no excuses when it comes to making banana bread from scratch. It's so easy and so quick. The longest part is the baking time and cooling time. Oh, the agony of waiting for warm banana bread to cool! I usually don’t wait and cut off a small slice when it’s piping hot. Mmmmmm. With those little tart cranberries, this banana bread is quite the morning treat.
Serve it with Dairy Free Mocha Coffee. It's the perfect way to start your day!
Try this too: Cranberry Gluten-Free + Vegan Coffee Cake Muffins
One of the best ways to take advantage of cranberry season, these light and fluffy coffee cake muffins made with fresh and tart cranberries will be the hit at every brunch.
Gluten Free Vegan Banana Cranberry Bread Recipe
Ingredients
- 1 ½ cups fresh or frozen cranberries
- 1 ¾ cups gluten free flour blend plus 2 tablespoons
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 3 ripe bananas mashed
- ½ cup brown sugar or coconut sugar
- ⅓ cup sunflower seed or canola oil
- ¼ cup unsweetened coconut milk
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190C)Prepare 9×5-inch loaf pan by spraying with cooking spray or lining with parchment paper. Coat the cranberries with 2 tablespoons flour. Set aside.
- In large mixing bowl, sift together flour, baking powder, baking soda and salt. In separate bowl, mix together mashed bananas, brown sugar, oil, coconut milk, maple syrup and vanilla. Add to flour mixture and blend well. Fold in flour-coated cranberries, be sure to add all the flour and stir gently to combine.
- Pour batter into prepared loaf pans. Bake for 50-55 minutes or until toothpick inserted in center comes out clean (possibly a bit longer baking time if using frozen cranberries). Allow to cool in pan for 10 minutes. Remove from pan and continue to cool on cooling rack. Slice and serve.
Notes
Nutrition
Raspberry Vegan Coffee Cake Recipe (Or Your Favorite Berry)
Sarah's light, fluffy and fruity vegan coffee cake whips up easy on a lazy morning. Even better, it's completely gluten-free and you can use your favorite berry too!
Cherylann says
Hi I’m struggling to understand how many calories are in one slice of the gluten free banana cranberry bread. I see 6 servings | 567 kcal .. when I look up kcal it says x1000 but that doesn’t make sense. How many calories are in one serving/slice?
K.C. Cornwell says
Hi Cherylann! This recipe serves 6 people at two slices each (we updated the details to show per slice, thanks for calling that out) - one slice (assuming you cut 12) is 206 calories.