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.
Festive, sweet, and delicious! This whole-food plant-based bread has low added sugar, no oil, is vegan, and gluten-free.
- 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)
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.
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.
Add the dry ingredients and stir gently, making sure that baking soda is well distributed.
Add the walnuts, chocolate chips, and cranberries, reserving some to sprinkle on top.
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.
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.