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 mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Breads and Muffins, Breakfast and Brunch, Desserts & Sweet Treats
Cuisine: American
Diet: Vegan
Servings: 10
Calories: 153kcal
- 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.
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.
~ 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.
Calories: 153kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Sodium: 215mg | Potassium: 97mg | Fiber: 4g | Sugar: 13g