Banana Cranberry Chocolate Bread
This cozy Banana Cranberry Chocolate Bread is exactly what the season requires! Pairs nicely with a warm bevy.
Equipment
- oven
- loaf pan
Ingredients
- 1 flax egg
- 2 large ripe bananas
- 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 frozen whole cranberries
- ½ cup chocolate chips or chunks plus more for topping
- ½ cup walnuts chopped
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!