A healthy cranberry banana bread, filled with real cranberries and chocolate chips. Perfect for a holiday breakfast or treat. Made with almond & oat flour this recipe is gluten-free and dairy-free.
Serves: 10
Prep Time: 30 mins / Bake Time 45 mins
Cranberries always remind me of the holidays. From making popcorn and cranberry garland with my mom and sister at the kitchen table to waking up on Christmas morning to my mom’s homemade cranberry bread with homemade cranberry butter. So, as I am currently staring at a bunch of (almost) rotten bananas on my counter I had the idea to use real cranberries and chocolate to try to recreate Christmas morning on a random Thursday in Catskill, NY.
Ingredients
2 cups of flour - I used 1 cup of almond flour and 1 cup of oat flour. All you need is whole rolled oats (not steel-cut or quick oats) and a food processor or high-speed blender. Place the oats in the blender or food processor and blend until they form a fine flour. 1 teaspoon baking soda 1/4 teaspoon sea salt 1 tablespoon melted coconut oil 1/4 cup coconut sugar (you can also use brown sugar) 2 tablespoons maple syrup 3 medium overripe bananas, mashed 3 chicken eggs or 2 duck eggs 1 teaspoon pure vanilla extract 1 cup fresh cranberries, chopped – If you don’t have fresh cranberries use a ¾ cup of dried cranberries. Dried cranberries already contain sugar, so it serves as a replacement and equals things out. 1/2 cup mini (dairy-free) chocolate chips
Directions
Preheat oven to 350°F.
Line a loaf pan with parchment paper or muffin tins/pans with baking cups.
Spray the inside of everything with cooking spray.
In a large bowl, combine flour, baking soda and salt.
In a blender or stand mixer combine coconut oil, coconut sugar, and maple syrup.
Add in mashed bananas, eggs, and vanilla until well blended.
Add the blended mix with the flour mix.
Stir in chopped cranberries and chocolate chips.
Pour batter into sprayed loaf pans and/or muffin cups and bake in pre-heated oven for 35-45 minutes or until a toothpick inserted into the center of the bread comes out clean.
Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
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