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Cranberry Banana Bread Recipe

Cranberry Banana Bread recipe
Eating Bird Food

This cranberry banana bread is moist, delicious and the perfect festive breakfast or treat for the holidays. It's naturally sweetened and studded with juicy cranberries and crunchy walnuts in every bite!


1 ¼ cup oat flour + 1 Tablespoon for tossing cranberries
¾ cup almond flour
1 teaspoon baking soda
¼ teaspoon sea salt
2 Tablespoons melted coconut oil
⅓ cup coconut sugar
2 Tablespoons maple syrup
3 medium overripe bananas (mashed)
2 eggs
1 teaspoon pure vanilla extract
1 cup frozen cranberries
⅓ cup chopped walnuts


Preheat oven to 350°F and line a loaf pan with parchment or spray with cooking spray.
In a medium bowl, combine 1 ¼ cup oat flour, almond flour, baking soda and salt.
In a separate large mixing bowl use a hand mixer (or stand mixer) to combine coconut oil, coconut sugar and maple syrup. Add in mashed bananas, eggs and vanilla until well blended.
Add flour mixture to wet ingredients and mix until just combined. Don’t over mix.
In the same bowl you used for the dry ingredients toss the cranberries in 1 Tablespoon oat flour until coated. This helps prevent the cranberries from sinking to the bottom of the banana bread.
Gently stir in frozen cranberries and walnuts to the batter.
Pour batter into loaf pan, smooth top and sprinkle a few more walnuts and cranberries on top if desired.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Remove from oven and let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

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