Gluten-free Cranberry Banana Bread combines a trio of cranberry, orange and banana flavors into a full-bodied yet airy loaf of bread. A texture with a moist delicate chew maintains its form never letting on that it’s gluten-free, vegan and oil-free.
Gluten Free Cranberry Banana Bread – With Jam
Gluten Free Cranberry Banana Bread
Some fruit breads are more cake-like in flavor and form, serving more of a dessert function than anything else. Not that there is anything wrong with that!
Fruit Flavors
I am a big fan of cake breads. But with the holidays around the corner I wanted to make my Gluten Free Cranberry Banana Bread a little more versatile. A soft delicate loaf that could be paired with the largest of holiday feasts but also standup to toasting for breakfast and topped with a favorite jam.
Gluten Free Cranberry Banana Bread – On Cutting Board
I also love toasting this bread and spreading it with some vegan butter spread. Let that butter melt into the nooks and crannies — be prepared to go back for another slice! But don’t despair and start counting calories, I developed this recipe with whole grain flours to leave you with a satiated belly.
Bread with Vegan Butter
Vegan Cranberry Banana Bread — and Oil-free too!
In the recipe card you will notice that I am providing you with the option to make this bread more (or less) sweet depending on your preference/occasion and dietary needs. For a bread lighter on the sweetness, I recommend 1/2 cup coconut palm sugar for the full loaf. For a sweeter version, increase the coconut palm sugar to 3/4 cup and increase the plant-based milk from 3 tablespoons to 6 tablespoons (1/4 c. plus 2 tablespoons).
No matter how you customize your bread, you and your guests will be amazed that this loaf is plant-based and oil-free!
Gluten Free Cranberry Banana Bread – Plated Slices
If this has left you hungry for more bread recipes, I invite you to take a look at my Lemon-Berry Biscuit Bread! On the savory side, try my Rosmarino Vegan Flatbread!
Gluten-free Cranberry Banana Bread combines a trio of cranberry, orange and banana flavors into a full-bodied yet airy loaf of bread.
Ingredients
- Wet
- 1 cup applesauce
- 1/2 cup very ripe banana mashed (approx. 1 1/2 medium bananas)
- 3 tablespoons plant-based milk (6 tablespoons if adding extra 1/4 cup coconut palm sugar)
- 3 tablespoons golden flax meal
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure vanilla
- 1/8 teaspoon orange flavor
- Dry
- 1 cup sweet sorghum flour
- 1 cup gluten free oat flour
- 1/2 cup tapioca flour or starch
- 1/2 cup coconut palm sugar (increase to 3/4 cup for sweeter version)
- 1 1/2 cups fresh cranberries chopped
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt finely ground
Instructions
- 1) Combine all wet ingredients above in a small mixing bowl, mix together thoroughly with a wooden spoon and set aside.
- 2) Combine all dry ingredients above in a medium/large mixing bowl, mix together thoroughly with a wooden spoon.
- 3) Add wet ingredients to dry ingredients and mix together thoroughly with a wooden spoon.
- 4) Pour dough into greased 9x5 inch loaf pan. Bake at 350 degrees Fahrenheit for approx. 48 minutes. Time may vary depending on your oven. Loaf is done when firm and a toothpick inserted into the center is clean when removed. Allow loaf to cool in pan for 30 minutes. Gently loosen sides from pan with a knife or spatula and place loaf on a cooling rack to complete cooling.
- Store loaf in an airtight container in the refrigerator for several days.
Notes
In the recipe card you will notice that I am providing you with the option to make this bread more or less sweet depending on your preference/occasion and dietary needs. For a bread that is lighter on the sweetness, I recommend 1/2 cup coconut palm sugar for the full loaf.
For a sweeter version increase the coconut palm sugar to 3/4 cup and increase the plant-based milk from 3 tablespoons to 6 tablespoons (1/4 c. plus 2 tablespoons).
*Serving Suggestions*
This bread is delicious plain or toasted. I like to spread my favorite jam or vegan butter on top!
![New recipe!! Bakery Style Scones wrap a buttery tasting delicate crumb inside with a golden brown exterior. Studded with chocolate chips, they will take your tea time to the next level! π―β
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Anyone who knows me knows I love my scones!β€ I have developed many scone recipes over the years. From Mocha Pumpkin Scones to Golden Pomegranate Scones on Nutritionicity to Berry Burst Scones and Mocha Chocolate Chip Scones which found a home in my new cookbook Eat Well, Be Well-βthereβs much to choose from. All of these round-style scones are super moist and packed with protein. These days though, I have been craving bakery style scones. You knowβthe ones that sit behind the glass case and tease you with their golden brown pie shaped promise.π
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Iβd been hoping that one of the chain stores (Iβm lookinβ at you Panera) would finally make a gluten-free option. Alas, even if they did their recipe probably wouldnβt be plant-based and refined sugar-free, so I decided to take matters into my own hands. What you see before you is the result! I hope you β€ them as much as I do!ππ
Link to the recipe is up top! βοΈ](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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