I love a good banana bread recipe since it is so easy to make and so deliciously sweet yet filling. If plain old banana bread gets boring, I just switch up my recipe and add different ingredients, such as in my Strawberry Banana Bread, Peach Banana Bread, Blueberry Banana Bread, and now this Vegan Banana Cranberry Bread.
Like I mentioned in my original banana bread recipe, making and eating banana bread is such a comfort food for me that reminds me of my childhood. The smell of banana bread cooking is such a delicious aroma that reminds me of home. This cranberry banana bread is vegan, gluten-free, and dairy-free.
The smell is such an important part of my cooking, making every step in the process a full-body experience. The sweetness of the bananas, the tartness of the cranberries, and the warmth of the vanilla is like a hug to the senses.
My sense of smell and taste being such an integral part of my process really came to mind while making this recipe. It has made me think of the victims this year who have lost their sense, even temporarily. I can’t imagine losing what feels like another limb to me, and my heart goes out to them.
Vegan Banana Cranberry Bread
For banana bread, the riper the banana, the yummier the bread. If you have spotted bananas with black spots that your kids don’t want to eat, or bananas that are mushy that you don’t like to eat, they are absolutely perfect for baking.
In addition to being softer and easier to combine into your dough, they are also naturally sweeter. This makes your bread even sweeter and more flavorful, without you actually needing to add extra sugar!
Bananas are also low-medium on the glycemic index, which means that it doesn’t cause a blood sugar spike when eaten by healthy people, making bananas a great sugar source. They also are high in fiber, and lots of other nutrients, all listed here.
What Is In Vegan Banana Cranberry Bread?
- Almond Milk
- Coconut Oil
- Ground Flaxseeds (egg substitute)
- All-Purpose Gluten-Free Flour
- Cane Sugar
- Baking Powder
Recipe Ingredient Substitutions and Variations
- Almond Milk – you can substitute with other non-dairy milk like oat milk, cashew, rice, coconut milk.
- Coconut Oil – any neutral-tasting oil can be used as a substitute, such as avocado or grapeseed oil.
- Vanilla – excellent flavoring, you can substitute or add cinnamon, allspice, too.
- Ground Flaxseeds – substitute with chia seeds 1:1
- Cane Sugar – feel free to use coconut sugar as a healthier option instead.
- Spices – you can add cinnamon, nutmeg, cardamom, and allspice for a lovely warm holiday flavor.
- All-Purpose Gluten-Free Flour – If you don’t have a flour mix to use, you can also use 1 ½ cups brown rice flour plus ½ cup almond flour.
- Walnuts – Substitute with pecans, pistachios, pumpkin seeds, or sunflower seeds. Other nuts and seeds also work, the sky is the limit!
- Cranberries – If you don’t like or have cranberries, you can also try strawberries, raspberries, cherries, or blueberries.
How To Make Gluten-Free Banana Bread?
- Preheat the oven to 375℉. Line a baking pan with parchment paper, spray with oil, or brush with oil, and set aside.
- In a large bowl, add almond milk, coconut oil, vanilla, and flaxseed, and stir. Add gluten-free flour, sugar, baking powder, and salt. Mix well until the batter is smooth. Stir in mashed bananas, cranberries, and walnuts.
- Scoop batter into the prepared pan and bake for 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Can I Use Frozen Fruits For My Vegan Banana Cranberry Bread?
Yes, you can. Just thaw your cranberries and bananas, drain the liquid before adding the fruits to your recipe.
How Long Can I Keep Banana Bread?
The shelf life of your banana bread depends on how it is stored. After it is done baking, let it cool completely before you store it. It can also stay out a day or so just covered with a clean kitchen cloth.
If you are wanting to keep it for more than a day, or it is not finished by then, you can put your cooled loaf into a sealed container or wrap it in plastic wrap. This will keep at room temperature for about 3 days, or be refrigerated for about a week.
How To Freeze Banana Bread?
Banana bread also freezes beautifully, making it perfect to bake ahead in bulk for quick breakfasts.
- Make sure to completely cool your bread
- Wrap either individual slices or the whole loaf in plastic wrap, or put into a freezer bag, making sure it is sealed to prevent freezer burn.
- Keep for about 3 months, if it can last that long!
How Can I Save Stale Banana Bread?
Slice and heat in the oven for 5 minutes, or in a toaster oven. If it is really dry, wrap in a damp paper towel. Spread with a little vegan butter to really bring it to the next level!
What To Do With Banana Bread?
If you’re bored with eating plain old banana bread, there are certainly some things you can do to dress it up. As mentioned before, you can toast and spread on some vegan butter. You can also eat with your favorite nut butter, jelly, or any other spread you like.
Another way to use banana bread is as a base for Vegan French Toast. This is such a delicious idea you and your family will love.
More Delicious Breakfast Bread Recipes
- Vegan Gluten-Free Zucchini Bread
- Gluten-Free Pumpkin Bread
- Gluten-Free Vegan Banana Bread
- Vegan GF Strawberry Banana Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Banana Peach Bread
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- Energy: 250 kcal / 1045 kJ
- Fat: 12 g
- Protein: 5 g
- Carbs: 31 g
- Preparation: 15 min
- Cooking: 1 h 10 min
- Ready in: 1 h 25 min
- For: 10 Servings
- 2 cups all purpose gluten-free flour
- 1 1/4 cup organic cane sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Preheat the oven 375℉. Line a baking pan with parchment paper, spray with oil, or brush with oil, and set aside.
- In a large bowl, add almond milk, coconut oil, vanilla, and flaxseed, and stir. Add gluten-free flour, sugar, baking powder, and salt. Mix well until batter is smooth. Stir in mashed bananas, cranberries, and walnuts.
- Scoop batter into the prepared pan and bake for 70-80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.