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Cranberry Walnut Chocolate Chip Banana Bread

If you love giving away home-baked things (like I do!), you’ll love this gift idea! This bread is moist, sweet, and is heavily studded with chewy tart cranberries, melty chocolate chips, and contrasting walnuts (or pecans, or sunflower seeds if substitute is needed).


With three whole bananas in it, it’s mostly fruit-sweetened.  Almond flour makes it moist without using nutrient-stripped oil. The recipe calls for oat flour instead of white flour, so it’s more wholesome and also gluten-free for those who need it. This bread even has omega-3-rich flax seed instead of eggs, and walnuts adding even more omegas. Delicious things clearly don’t have be void of nutrition!

You can make this bread into mini-loaves, muffins, or mini-muffins.

Bake up a few batches and wrap cute little loaves in a bow as gifts this Christmas season, if you can manage to keep your family from devouring it all!

I adapted this recipe from Eating Bird Food–— an incredible food blog that includes many delicious plant-based recipes.

5 from 2 votes
Cranberry Walnut Chocolate Chip Banana Bread
Prep Time
20 mins
Cook Time
35 mins

Festive, sweet, and delicious! This whole-food plant-based bread has low added sugar, no oil, is vegan, and gluten-free.

Course: Dessert
Keyword: banana bread, cranberry bread
Servings: 4 mini loaves
Author: Faithful Plateful
  • 1 1/4 cups oat flour (blend oats in a blender until fine)
  • 3/4 cup almond flour
  • 1 tsp baking soda
  • 1/3 cup coconut sugar
  • 2 TBSP maple syrup or honey
  • 3 overripe bananas
  • 2 TBSP ground flax seed, mixed with 4 TBSP water
  • 1 tsp vanilla extract
  • 1/3 cup chopped walnuts (can use pecans or sunflower seeds if needed)
  • 1/3 cup dried cranberries, roughly chopped
  • 1/3 cup mini dark chocolate chips (dairy-free)
  1. In a small bowl, mix the ground flax seed with the water and let sit for a few mintes until gel-like consistency.

    Preheat oven to 350.

  2. In a mixing bowl, place the overripe bananas and beat with an electric beater or mash with a fork. Add the sugar, maple syrup or honey, vanilla, and flax eggs. Mix well.

  3. Add the dry ingredients and stir gently, making sure that baking soda is well distributed.

  4. Add the walnuts, chocolate chips, and cranberries, reserving some to sprinkle on top.

  5. Pour into mini-loaf pans or muffin tins, either greased or lined with parchment paper. Makes 3-4 mini loaves (depending on size), 12 standard muffins, or 24 mini muffins.

  6. Bake at 350 degrees. Mini loaves 30-35 minutes, until center no longer feels doughy. Standard muffins 20-23 minutes, or mini muffins for 10-12 minutes. Bread is too tender when hot and will fall apart. Let cool completely in the pans before removing or serving.


Recipe adapted from Eating Bird Food’s Cranberry Chocolate Chip Banana Bread.

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  1. Made this recipe for gifts. Made mini-loaves. It is a delicious recipe and was very well received. I had always made my banana bread with straight whole wheat flour, but the almond flour really makes a difference. And I love using flax eggs instead of chicken eggs–so much healthier. I felt that I was flooding my body with nutrition and not empty, destructive ingredients.

  2. I want to try this but I do not have almond flour, can I use oat flour?
    Also, can I put this in a 9×5 bread pan?
    Thanks, it looks amazing!

    1. I think the 9×5 pan will work great, it will probably take about 50-60 minutes to bake. Oat flour will not give it the fat that oil does, so it will be less tender, but probably still delicious if you are used to low-fat baking.

  3. This turned out to be so great! The best of all the (healthy) banana bread recipes I’ve tried until now. None of them gave me such a beautiful texture as this one, and so delicious! Just had to add some milk towards the end as the mixture was slightly thick.

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