Vegan Cranberry Banana Bread

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 Time15

Cook Time50

Total Time1 5

Servings: servings

Calories: 143kcal

Author: Hannah Kaminsky

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.

Nutrition