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.
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 8x4 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.