Gluten Free Cranberry Banana Bread Recipe

Sharon L. | What the Fork Food Blog

Gluten Free Cranberry Banana Bread is a seasonal twist on classic banana bread. It’s flavored with dried cranberries and walnuts for a simple loaf that’s quick and easy to make.

This Gluten Free Cranberry Banana Bread is the first new gluten free quick bread recipe I’ve made since publishing The Gluten-Free Quick Breads Cookbook back in April.

Gluten Free Cranberry Banana Bread Photo

Not the first quick bread I’ve made, just the first NEW recipe.

But in all honesty, I’ve probably only baked a handful of quick breads since finishing the book! My family needed a break from quick breads because I made well over 500 loaves during the testing stages and then for the pictures.

That’s a lot of bread!

The Gluten Free Cranberry Banana Bread I’m sharing today is based off of my popular (and crazy delicious) gluten free banana bread recipe.

If you find that you’re one of those people who can never get enough banana bread, make sure you grab a copy of my cookbook.

There’s an entire chapter dedicated to all different kinds of banana bread. There are so many tasty breads just waiting for you to bake them!

Gluten Free Cranberry Banana Bread Picture

This quick bread makes a great holiday bread thanks to the seasonal addition of cranberries. Breakfasts, brunches, and holiday buffets won’t be complete without a loaf of this cranberry bread! Tis the season to cranberry ALL THE THINGS.

I used dried cranberries in this recipe instead of fresh cranberries, which technically means you can make it any time of the year.

You can, of course, use fresh cranberries instead.

You’ll just want to give them a rough chop before adding them to the batter and you’ll want to fold them into the batter instead of mixing them into the dry ingredients like I do with the dried cranberries.

Gluten Free Cranberry Banana Bread Image

If walnuts aren’t your thing or you have a nut allergy, you can always skip the nuts. You can even use pecans instead of walnuts.

I just used walnuts because they’re cheaper, ha!

This quick bread can also be made dairy free, just use unsweetened coconut milk in place of the regular milk.

You can also use Walnut Milk, which I used in my cookbook. It gives the bread a nuttier taste and it’s a really, really good flavor booster.

I highly recommend giving it a try! Enjoy!

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Gluten Free Cranberry Banana Bread Recipe

    10 Servings

Ingredients

  • 2 cups Sharon’s Nightshade-Free Gluten Free Flour Blend, (260g)
  • 3/4 teaspoon Xanthan Gum
  • 1 teaspoon Aluminum Free Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup Granulated Sugar, (97g)
  • 1 cup Dried Cranberries, (130g)
  • 1/2 cup Chopped Walnuts, (61g)
  • 1 cup Mashed Banana, (230g)
  • 1/2 cup Light Brown Sugar, (112g)
  • 2/3 cup Milk, (158ml), room temperature (regular or dairy free)
  • 1/3 cup Avocado Oil, (80ml)
  • 1 teaspoon Pure Vanilla Extract

Directions

  1. Preheat oven to 350°F and coat a 9x5-inch (23x13-cm) loaf pan with homemade pan release or spray with non-stick spray then line with parchment paper.
  2. In a large bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt, and granulated sugar. Stir in the dried cranberries and walnuts. Break up any clumps of cranberries and then set aside.
  3. In a medium bowl, whisk together the mashed banana, eggs, brown sugar, milk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until combined.
  4. Transfer the batter into the prepared pan. Sprinkle the top of the banana bread with a few chopped walnuts and dried cranberries if desired – no more than 1-2 tablespoons total. Bake for 55 to 65 minutes or until a tester comes out clean.
  5. Cool in the pan for 20 minutes then cool completely on a wire rack.

Notes

  • I use my Nightshade-Free Gluten Free Flour Blend in this recipe.
  • Store wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze, tightly wrap the whole loaf, sliced or unsliced, in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.

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Cooking Method:
Baking
Cuisine:
Gluten Free
Category:
Gluten Free Baking
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Related Recipes:
Gluten Free Baking Recipes, Gluten Free Recipes, Baking Recipes, Baked Recipes, Banana Recipes, Cranberry Recipes, Quick Bread Recipes, Quick Recipes, Breakfast Recipes, Brunch Recipes
Recipe Yields:
1 loaf
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Sharon L.
Recipe Yields: 1 loaf
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes

Nutrition Facts

Serving Size 1 slice
Servings Per Recipe 10

Amount Per Serving
Calories from Fat 91
Calories 251

% Daily Value*
17%
Total Fat 11g
7%
  Saturated Fat 1g
8%
Sodium 197mg
12%
Total Carbohydrate 37g
2%
  Dietary Fiber 2g
  Sugars 32g
3%
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Sharon L.

About Sharon

Sharon is our latest gluten free fanatic. We love her easy approach to gluten free recipes that are versatile enough to be gluten-full too. Try one, you'll see what we mean. Find her at What the Fork Food Blog every day.