Cranberry Walnut Chocolate Chip Banana Bread
Festive, sweet, and delicious! This whole-food plant-based bread has low added sugar, no oil, is vegan, and gluten-free.
Servings 4 mini loaves
Ingredients
- 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)
Instructions
- 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.
