Banana bread with dried cranberries and chocolate chips
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Cranberry Chocolate Chip Bread

A delicious moist and tender cranberry chocolate chip banana bread recipe, made without eggs and without grains- Perfect for a paleo, vegan and gluten-free diet!
Course Dessert, Snack
Cuisine American
Keyword banana bread
Prep Time 5 minutes
Cook Time 45 minutes
Servings 12 Slices
Calories 170kcal
Author Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F and line a loaf pan with parchment paper.
  • Prepare your flax eggs by combining 2 tablespoons of ground flaxseed with 5 tablespoons of water. Let sit for 10 minutes to form a gel.
  • In a large mixing bowl, combine the dry ingredients and mix well. In a separate bowl, melt your coconut oil. Add your mashed bananas and flax eggs/eggs and whisk together. 
  • Combine wet and dry mixture and mix until fully incorporated. Fold through your dried cranberries and chocolate chips, reserving a few to top the bread with. Pour into the greased pan.
  • Bake for 40-50 minutes (square pan tends to be around the 40-minute mark, loaf pan 45-50 minute mark!), or until a toothpick comes out clean from the center. 
  • Let cool in the pan completely, before removing and slicing into 12 pieces.

Notes

Healthy Cranberry Chocolate Chip Bread shoud be stored in the fridge, covered, for up to 7 days.
This bread is freezer friendly and can be stored in the freezer for up to 6 months. 

Nutrition

Serving: 1slice | Calories: 170kcal | Carbohydrates: 10g | Protein: 12g | Fat: 8g | Potassium: 3mg | Fiber: 4g | Vitamin A: 3% | Vitamin C: 3% | Calcium: 2% | Iron: 2%