Cranberry Cinnamon Banana Bread (Vegan)

Tart twist to banana bread, egg free, dairy free, super moist and full of tart cranberries. A quick and easy recipe that can be enjoyed for breakfast, as a snack or after dinner treat.

This loaf is slightly sweet, not so slightly tart and super moist. Tart is the name of the game with this bread. If you are on the fence, give it a try, you won’t be sorry. With a hint of cinnamon and a cup and a half of cranberries, this flavorful loaf can be enjoyed anytime.

What you will need:

Cranberries are the star in this banana bread. Fresh or frozen will work. Even if its not cranberry season, you can still find these start little berries in the frozen fruit section at the store.

• plant based butter with salt
• plant based yogurt – I used almond milk based vanilla flavored, any yogurt will work
• plant based milk
• cane sugar
• all purpose flour
• baking powder
• baking soda
• cinnamon
• vanilla extract
• bananas
• cranberries
• extra cranberries and sugar for the top of the loaf

How to:

This bread comes together super quick and easy. Start by adding all of the dry ingredients to a bowl, whisking together and setting aside. Next, blend the mashed bananas, melted butter and sugar together. To the butter mixture add the yogurt, vanilla extract and milk; mix to incorporate. Lastly, add the dry ingredients to the wet ingredients and mix until almost combined, add the cranberries and fold in until well incorporated. Pour the batter into a prepared 8×4 loaf pan. Roll the extra cranberries in the extra sugar and sprinkle the cranberries and sugar onto the top of the batter. Bake the bread at 350F for 65 minutes. Once done, let the bread cool in the pan for 20 to 30 minutes before transferring to a cooling rack.

Helpful tools/tips:

Again, this thing is tart, not trying to scare you, but feel free to reduce the amount of cranberries and increase the sugar (slightly, as over doing-it alters the recipe too much). Just a reminder, using fresher bananas rather that overly ripe ones makes a huge flavor difference, but if all you have is ripe or overly-ripe, go for it, it is still going to be a lovely loaf.

Alright, let’s get started. Please make, bake and enjoy!

Cranberry Cinnamon Banana Bread (Vegan)

Tart twist to banana bread, egg free, dairy free, super moist and full of tart cranberries. A quick and easy recipe that can be enjoyed for breakfast, as a snack or after dinner treat.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 1 loaf

Ingredients

  

• 1 stick/113 grams plant based butter with salt
• 2 tbsp/ 30 grams plant based yogurt (room temperature)
• 6 tbsp/ 90 grams plant based milk (room temperature)
• ¾ cup/150 grams cane sugar
• 2 cups/240 grams all purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• 1 tbsp vanilla extract
• 300 grams mashed banana (2 to 3 medium bananas)
• 1½ cups cranberries – frozen or fresh
• 10 to 15 extra cranberries (to be placed on top of the loaf before baking)
• extra cane sugar (enough to roll the 10 to 15 cranberries in)

Instructions

 

• Set oven to 350℉ and prepare an 8×4 loaf pan by greasing it or using parchment paper, your choice. I prefer parchment paper, I use a single piece, place it inside the pan with ends hanging over to I can later us it as a sling when I go to remove the loaf from the pan.
• Melt the plant based butter, you can do this in the microwave or over the stove top, set aside.
• In a small bowl add the flour, baking powder, baking soda and cinnamon, whisk until well combined and set aside.
• In a large bowl add the mashed banana, cane sugar and melted butter and mix together with a whisk or a hand mixer on medium low speed until well combine.
• Add the room temperature plant based yogurt , room temperature plant based milk and the vanilla to the banana mixture, mix until well combined.
• Add the flour mixture to the wet ingredients and mix until just before all the flour is combined, add the 1½ cups of cranberries and fold in until just combined, make sure not to overmix.
• Don't worry, this is a thick batter, place the batter into the prepared pan. Roll the 10 to 15 reserved cranberries in a small amount of cane sugar and sprinkle cranberries and sugar onto the top of the batter.
• Bake for 65 minutes, once loaf is out of the oven leave it in the pan for about 10 minutes then remove the loaf from the pan and place it on a cooling rack until completely cool.

Notes

• I used Silk plant-based vanilla soy milk yogurt for this recipe but plain works just as well and almond or oat milk based yogurt should work as well.
• This loaf bakes perfectly for me at 65 minutes but every oven is different so I suggest starting to check on your loaf at around 50 minutes to make sure you do not have to adjust your time  for more or less.

Keyword banana, cranberry, vegan