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    Home » Recipes » Breads and Muffins

    Cranberry Banana Bread

    Published: Dec 7, 2021 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Powdered sugar sprinkled on two slices of cranberry banana bread.
    Close up of fresh cranberries in a slice of quick bread.
    Loaf of cranberry banana bread on a wooden serving board
    Three slices falling away from a whole loaf.

    This Cranberry Banana Bread is sweet and tangy, soft, and perfectly sliceable. Delicious with a cup of coffee for breakfast or dusted with powdered sugar for a tasty treat after dinner. Oil-free and vegan!

    Two slices of vegan cranberry bread on a white plate next to a cup of coffee.
    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage and freezing
    4 Pro tips for success
    5 FAQs
    6 More vegan bread recipes
    7 Vegan Cranberry Banana Bread

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Flour ~ I typically go for white whole wheat flour. It’s a whole grain flour, but lighter and softer than regular whole wheat. Spelt flour would also work well, as would traditional all-purpose flour.

    If you need a gluten free option, choose a blend that’s meant to replace wheat flour at a 1:1 ratio, like Bob’s Red Mill Gluten Free 1:1 Baking Flour.

    Sugar ~ Organic cane sugar produces the best results in this quick bread.

    Bananas ~ Use ripe bananas that are starting to brown. The more ripe the bananas (they’ll have more brown spots), the sweeter this cranberry quick bread will be.

    You need 1 cup of mashed bananas, which means you’ll need 2-3 bananas depending on the size.

    Milk ~ Pretty much any unsweetened, plain non-dairy milk will work. I typically reach for almond milk, but oat milk or rice milk should both work.

    Cranberries ~ I love the tart, juicy flavor of fresh cranberries. I buy bags and bags of fresh cranberries every fall and stash them in the freezer. That way I can make my daughter’s favorite Spiced Orange Cranberry Sauce, a healthy Cranberry Smoothie, or the party favorite Creamy Cranberry Jalapeño Dip all on a moment’s notice.

    Rinse the cranberries and discard any that appear moldy or green. Drain well. There is no need to thaw frozen cranberries.

    Fresh or frozen cranberries are preferred for this quick bread recipe, however, dried cranberries can be used if you must. Note that dried cranberries are sweeter so you can reduce the sugar in the recipe by up to ¼ cup. You will also need less cranberries…use just 1 cup of dried. To plump up the dried cranberries and make them juicier, soak them in hot water for about 15 minutes before adding them to the batter.

    Add-ins ~ We love this cranberry banana bread as is, but it would also be delicious with chopped nuts, like walnuts or pecans, about ½ cup. Other tasty extras that would work well are orange zest, a dash of cinnamon, a drop of almond extract, or even chocolate chips!

    Add-ons ~ Again, this recipe is pretty much perfection on its own, but we sometimes sprinkle on some powdered sugar if eating it for dessert.

    If you love a sweet glaze, it would be yummy on this cranberry bread. Mix powdered sugar with just enough liquid (fresh lemon juice or orange juice would be nice, but almond milk or water would also work) to reach the correct consistency. Drizzle it on top after the bread has cooled.

    How to make the recipe

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    4 photo collage of whisking the dry and wet ingredients.

    In a large mixing bowl, mash the bananas really well, until they are almost liquid (1). Add the sugar (2), vanilla and lemon juice (3) and milk and whisk well (4).

    4 photo collage of making the batter and adding cranberries.

    Whisk together the dry ingredients and add them to the bowl with the liquid ingredients (5). Whisk until smooth (6).

    Add the cranberries (7) and mix until just combined (8).

    2 photo collage of raw batter in a loaf pan and the finished bread.

    Pour the batter into a parchment lined loaf pan (9) and bake until golden brown and a toothpick inserted into the center comes out clean (10).

    Finished loaf on a cooling rack.

    Let it cool in the pan on a cooling rack for about 20 minutes before removing the loaf from the pan. Allow to continue to cool completely before attempting to slice.

    Storage and freezing

    Counter: This bread will keep in an air-tight container on the counter for 2 to 3 days.

    Fridge: You can store it longer in the fridge for up to a week.

    Freezer: You can also freeze this vegan cranberry banana bread. Wrap the whole loaf tightly in plastic wrap and then aluminum foil or place in a freezer-safe plastic bag. It should keep well for up to 3 months.

    You can also freeze individual slices for easy grab-n-go breakfasts, snacks, or desserts. Just like the full loaf, wrap each slice tightly in plastic wrap and then either in aluminum foil or place the slices in a freezer-safe plastic bag. Again, freeze for up to 3 months.

    Tip: Be sure the bread is completely cooled before transferring to a storage container of any kind.

    Loaf of cranberry banana bread on a wooden serving board

    Pro tips for success

    ~ Use the spoon and level method of measuring the flour. Otherwise, you may end up with too much flour.

    ~ Use ripe bananas. The spottier, the sweeter.

    ~ Mash the bananas really well…until they are almost in a liquid state.

    ~ If using frozen cranberries, do not thaw before adding them to the recipe.

    ~ If using dried cranberries, use just 1 cup. Soak them in hot water for 15 to 20 minutes to plump them up. Drain well before adding to the batter.

    ~ You may add up to ½ cup of chopped nuts, if you like.

    ~ Let the cranberry banana bread cool completely before slicing.

    ~ Dust with powdered sugar or drizzle with a glaze if you like a sweeter dessert bread. Make sure the bread is completely cool first!

    Slices of cranberry quick bread stacked high on a plate.

    FAQs

    Can you substitute dried cranberries for fresh?

    While I much prefer to use fresh or frozen cranberries for this easy quick bread, you may substitute dried in a pinch. Use just 1 cup of dried cranberries and soak them in hot water for 15 to 20 minutes to plump them up. Drain them well before adding to the batter.

    Do you thaw frozen cranberries before baking?

    No, do not thaw frozen cranberries before adding them to the batter.

    Do you chop cranberries for cranberry bread?

    I don’t ever chop the cranberries. I just add them in whole. However, you can, if you prefer. Fresh cranberries are a bit hard to chop because they will roll all over the cutting board. I would suggest pulsing them in a food processor a few times instead.

    What is the difference between banana bread and banana cake?

    There isn’t too much different between banana bread and banana cake. Banana bread is like a cake in that it doesn’t contain yeast or need to rise. Typically bread, even quick bread, is a bit more dense than cake, and contains less sugar. However, that isn’t always true. Sometimes the only differenence is the pan it’s baked in. Give my Banana Snack Cake a try for a slightly different spin.

    Three slices falling away from a whole loaf.

    More vegan bread recipes

    • Vegan Date Bread
    • Vegan Pumpkin Bread
    • Vegan Apple Cinnamon Bread
    • Vegan Cinnamon Squash Bread
    • Vegan Peanut Butter Banana Bread

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Two slices of vegan cranberry bread on a white plate next to a cup of coffee.

    Vegan Cranberry Banana Bread

    This Cranberry Banana Bread is sweet and tangy, soft, and perfectly sliceable. Delicious with a cup of coffee for breakfast or dusted with powdered sugar for a tasty treat after dinner. Oil-free and vegan!
    5 from 4 votes
    Print Pin Rate
    Course: Breads and Muffins, Breakfast and Brunch, Desserts & Sweet Treats
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 10
    Calories: 153kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Mixing bowls
    • Loaf Pan
    • Parchment Paper
    • Cooling rack

    Ingredients

    • 2 cups white whole wheat flour
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup mashed bananas about 2-3 medium bananas
    • ½ cup organic cane sugar
    • 1 cup non-dairy milk
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon pure vanilla extract
    • 1 ½ cups fresh or frozen cranberries rinsed, drained, and picked over to discard any moldy or green cranberries.

    Instructions

    • Preheat oven to 350°F. Line a 9.25 x 5 loaf pan with parchment paper or spray lightly with cooking spray.
    • In a medium bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
    • In a large mixing bowl, whisk together the mashed bananas, sugar, milk, lemon juice and vanilla until well combined.
    • Add the dry ingredients to the wet ingredients and whisk just until incorporated.
    • Add the cranberries and stir them in gently.
    • Pour mixture into the prepared loaf pan.
    • Bake for 50 to 60 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
    • Let cool in the pan on a wire rack for 20 minutes.
    • Take bread out of pan and continue to completely cool on wire rack before slicing.

    Notes

    ~ Use the spoon and level method of measuring the flour. Otherwise, you may end up with too much flour.
    ~ Spelt flour, all-purpose flour or a gluten-free flour blend meant to replace wheat flour at a 1:1 ratio may be used instead.
    ~ Use ripe bananas. The spottier, the sweeter.
    ~ Mash the bananas really well…until they are almost in a liquid state.
    ~ If using frozen cranberries, do not thaw before adding them to the recipe.
    ~ If using dried cranberries, use just 1 cup. Soak them in hot water for 15 to 20 minutes to plump them up. Drain well before adding to the batter.
    ~ You may add up to ½ cup of chopped nuts, if you like.
    ~ Let the cranberry banana bread cool completely before slicing.
    ~ Dust with powdered sugar or drizzle with a glaze if you like a sweeter dessert bread. Make sure the bread is completely cool first!

    Storage/Freezing
    This bread will keep in an air-tight container for 2 to 3 days. You can store it longer in the fridge for up to a week.
    You can also freeze this recipe. Wrap either the whole loaf or individual slices tightly in plastic wrap and then aluminum foil or place in a freezer-safe plastic bag. It should keep well for up to 3 months.

    Nutrition facts calculated assuming about 1-inch per slice.

    Nutrition

    Calories: 153kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Sodium: 215mg | Potassium: 97mg | Fiber: 4g | Sugar: 13g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Breads and Muffins

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    • Vegan Garlic Bread
    • Vegan Banana Blueberry Muffins
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    Comments

    1. Viki Bello says

      November 30, 2022 at 9:30 pm

      Just made it and it turned out so delicious. ❤️ Added some lemon zest and walnuts, used soy unsweetened milk and coconut sugar. Saving the recipe as one of my favorite cranberry breads. Thank you so much for posting it, Jenn. Now I need to use my will power and stop eating slice after slice. 😂5 stars

      Reply
      • Jenn Sebestyen says

        December 01, 2022 at 7:42 am

        That makes me so happy, Viki! Thank you for your comment. Now go grab another slice! 🙂

        Reply
    2. Shauna says

      November 02, 2022 at 9:08 pm

      Best recipe ever! I have to change the flour to gluten free but other than that I followed it exactly. Thank you so much. My husband I truly enjoy it and have been making it about twice a week.5 stars

      Reply
      • Jenn Sebestyen says

        November 02, 2022 at 9:16 pm

        Yay! I’m thrilled to hear you love it, Shauna. Thank you!

        Reply
    3. Jenn Sebestyen says

      January 27, 2020 at 10:41 am

      Oooh, I love that you make it into a cake! Great idea! So glad everyone enjoyed it. Thanks, Rebecca!

      Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

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