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Two slices of vegan cranberry bread on a white plate next to a cup of coffee.
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5 from 5 votes

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!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breads and Muffins, Breakfast and Brunch, Desserts & Sweet Treats
Cuisine: American
Diet: Vegan
Servings: 10
Calories: 153kcal

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