Vegan Cranberry Banana Bread

If you’re on the lookout for a wholesome treat that combines the natural sweetness of bananas with the tartness of cranberries, look no further! This Vegan Cranberry Banana Bread is not only scrumptious but also fits perfectly into a whole food plant-based lifestyle.

Healthy Vegan Cranberry Banana Bread

This Vegan Cranberry Banana Bread is not just a delightful treat; it’s a nourishing addition to your diet that proves healthy can be delicious! Whether you enjoy it warm with a bit of nut butter or as a midday snack, it’s sure to become a favorite in your household. Give it a try, and let the comforting aroma fill your kitchen!

Packed with nutrients and free from refined sugars and oils, it’s a guilt-free indulgence you can enjoy any time of day.

Why Choose Whole Food Plant-Based?

Adopting a whole food plant-based (WFPB) diet means focusing on foods that are minimally processed and derived from plants. This approach emphasizes fruits, vegetables, whole grains, legumes, nuts, and seeds. Benefits include improved heart health, weight management, and enhanced overall well-being.

And the best part? You don’t have to sacrifice flavor!

Banana Bread With a Holiday Twist

Plus, banana bread never goes out of season, a perennial favorite that’s infinitely adaptable. Fresh cranberries dress up this humble loaf in autumn’s finest fashion, adding tart flavor to contrast the moist, maple-sweetened crumb.

Sparkling with warm cinnamon and ginger, each slice is a cozy reminder of fall, perfect for enjoying with a cup of tea or sharing with loved ones during those chilly afternoons.

This holiday version of banana bread will be the perfect new addition to your Thanksgiving, Hanukkah, or Christmas spread!

Tips for Success

Banana Ripeness: The key to great banana bread is using very ripe bananas, which not only adds sweetness but also enhances the flavor.
Storage: Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. It also freezes well—just wrap it tightly!

Other Whole Food Plant-Based Recipes You Might Like:

Banana bread never goes out of season, a perennial favorite that’s infinitely adaptable. Fresh cranberries dress up this humble loaf in autumn’s finest fashion, adding tart flavor to contrast the moist, maple-sweetened crumb. Sparkling with warm cinnamon and ginger, each slice is a cozy reminder of fall, perfect for enjoying with a cup of tea or sharing with loved ones during those chilly afternoons.

Prep Time: Cook Time: Total Time:

15 mins 50 mins 1hour hr 5 mins

Servings: 12 servings

Calories: 143kcal

Ingredients

4 medium bananas (about 1 ¾ cups mashed)
1/2 cup maple syrup or date syrup
1/2 cup unsweetened plant-based milk
1 teaspoon apple cider vingegar
1 3/4 cups whole wheat pastry flour light spelt flour, or all-purpose gluten-free flour blend
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen whole cranberries

Instructions

Preheat your oven to 350℉ degrees and line an 8 x 4-inch loaf pan with parchment paper; set aside.
In a large mixing bowl, thoroughly mash your bananas with a potato masher. A few lumps are fine, but you want to make sure it’s mostly smooth.
Add the maple syrup, non-dairy milk, and vinegar. Stir well to combine.
In a separate bowl, whisk the flour, cinnamon, ginger, baking powder, baking soda, and salt. Once incorporated, add the cranberries and toss to coat. This will help prevent them from sinking to the bottom.
Pour the liquid ingredients into the bowl of dry. Use a wide spatula to fold the mixture together, stirring as little as possible.
Transfer the batter into the prepared baking pan. Bake on the center rack of your oven for 50-60 minutes, until golden brown and a toothpick comes out clean.
Let cool completely before removing from the pan, using the parchment paper as a sling. Use a serrated knife to cut into slices.

Notes

Serving suggestion: Each slice is already an ideal stand-alone snack or breakfast, but for a real treat, try toasting each piece to enjoy them warm, topped with a schmear of almond butter or peanut butter. To serve it as a dessert, add a scoop of ice cream on top!

Notes: If you’d rather make muffins instead, that’s a snap! Line 12 standard muffin tins with cupcake papers (or use a silicone muffin mold) and equally distribute the better between them. Bake at 350 degrees for 18 – 22 minutes, until a toothpick inserted into the centers comes out clean. Let stand in the pan for 5 minutes before transferring to a wire rack to cool.

Swap in any of your favorite fruits if you’re not a fan of cranberries. Fresh or frozen blueberries, raspberries, chopped strawberries, or cherries make great additions. For a touch of indulgence, go ahead and add a handful of vegan dark chocolate chips, too.