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!
Prep Time 5 minutes
Cook Time 45 minutes
Servings 12 Slices
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.
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.
Serving: 1slice | Calories: 170kcal | Carbohydrates: 10g | Protein: 12g | Fat: 8g | Potassium: 3mg | Fiber: 4g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 0.4mg | NET CARBS: 6g