Cranberry spiced vegan banana bread

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Autumn, Recipes, Spring, Summer, Winter

Bananas are available all year round, although sadly they aren’t grown in Britain! They are one of the fruits I will regularly make an exception for though as are wonderfully versatile (and adored by my baby!), and a great option when British fruit is sparse in late winter and early spring.

I use coconut sugar in this recipe, as a slightly healthier alternative to refined sugar, but I appreciate it is costly and not widely available, so soft brown sugar works great. There isn’t a huge amount used, as the bananas are sweet, and I add some date syrup, which is very sweet and also beautifully rich and sticky!

I like to eat this with a dollop of coconut yogurt and a spoon of chia jam, preferably while it’s still slightly warm from the oven!

 

 

 

 

 

 

 

 

 

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Cranberry spiced banana bread
Banana bread free from refined sugar, free from dairy and eggs (fully plant based/ vegan). With dried cranberries and mixed spice for a wonderful rich flavour
Prep Time 15 minutes
Cook Time 60 minutes
Servings
loaf
Ingredients
Prep Time 15 minutes
Cook Time 60 minutes
Servings
loaf
Ingredients
Instructions
  1. Preheat the oven to 170C. Grease and line a 20x10cm loaf tin.
  2. Beat together the sugar, syrup, aquafaba and mashed bananas. Beat until well combined.
  3. Sieve in the flour, baking powder and spices. Mix until everything is well combined. Turn to a low speed and slowly pour in the melted coconut oil and cranberries. Continue mixing until all ingredients are well mixed.
  4. Transfer the mixture to the prepared tin and bake for 1 hour. A skewer inserted into the middle should come out clean. Leave to cool slightly, then turn out onto a wire rack to cool completely.
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Baking, dairy free, vegan, plant based, egg free

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