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Banana Cranberry Chocolate Bread

This cozy Banana Cranberry Chocolate Bread is exactly what the season requires! Pairs nicely with a warm bevy.

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Oh hello November. It’s a few days in and I’m ready to put up the Christmas decorations. My Instagram feed is already peppered with Christmas goodies and for the first time in my adult life, I am so ready for it!! I think we can all agree that 2020 has dealt some serious shit sandwiches and we all need a little joy. If that comes in listening to Christmas carols for two months straight, I’m in. 

Last year I made a cranberry chocolate banana bread (I made a couple) and never got the recipe up. Well not this year my friends. I’ve got my flax egg gelling and my oven preheating. Today is Election Day so I know this baking is part stress, part I have a bunch of ripe bananas and part I really wanted to get this recipe up for you. So here we go…

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Banana Cranberry Chocolate Bread

This cozy Banana Cranberry Chocolate Bread is exactly what the season requires! Pairs nicely with a warm bevy.
5 from 1 vote
Print Pin Rate
Servings: 1 loaf
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Equipment

Ingredients

  • 1 flax egg
  • 2 large bananas ripe
  • ¼ cup cashew milk room temperature
  • ⅓ cup coconut sugar
  • ¼ cup almond butter
  • ¼ cup coconut oil melted
  • 1 tsp vanilla
  • 1 cup gluten free flour blend
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 1 cup whole cranberries frozen
  • ½ cup chocolate chips or chunks plus more for topping
  • ½ cup walnuts chopped
US Customary - Metric

Instructions

  • Preheat the oven to 375. Place parchment into a standard loaf pan.
  • Prepare flax egg in a large bowl. Allow to gel for approximately 10 minutes. Add-in mashed banana, coconut sugar, coconut oil, cashew milk and vanilla. Whisk vigorously to combine. Add almond butter and whisk again.
  • Next up are dry ingredients. Add gf flour, almond flour, baking soda, baking powder, salt and cinnamon. Stir in until well incorporated. Add chocolate chips and cranberries folding in gently. Pour into a loaf pan and spread evenly.
  • Chop walnuts and sprinkle onto batter. Scatter extra chocolate chips too.
  • Place in a preheated oven and bake for 55-60 minutes.
  • Once the toothpick comes out clean, remove it from the oven. Leave in a loaf pan for 30 minutes, remove and allow to cool completely before slicing. Store in the refrigerator if there is any leftover!

Nutrition

Serving: 1loaf | Calories: 3610kcal | Carbohydrates: 409g | Protein: 65g | Fat: 218g | Saturated Fat: 72g | Polyunsaturated Fat: 41g | Monounsaturated Fat: 31g | Sodium: 2851mg | Potassium: 2003mg | Fiber: 47g | Sugar: 217g | Vitamin A: 287IU | Vitamin C: 24mg | Calcium: 956mg | Iron: 15mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

7 Responses

  1. This is a delicious loaf. I find many quick bread recipes too sweet – this was very much to my liking. The fresh cranberries give a nice kick. I used a real egg, all purpose flour (125 g) (not GF flour) and almond flour, a few less chocolate chips, a few more walnuts. I am our of vanilla so added about 1/8 tsp almond extract. Thank you for the delicious and healthier treat. This will be my go to banana bread.

    Reply

    1. Hey Linda!! I am so happy to read your modifications to this Banana Cranberry Chocolate Bread and even more happy to read that you loved it so much! That’s what baking is all about; finding a recipe that works for you on a foundational level and then making little changes to adjust to YOU! Thanks so much for sharing 🙂

      Reply

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