Gluten-free Cranberry Banana Bread combines a trio of cranberry, orange and banana flavors into a full-bodied yet airy loaf of bread. A texture with a moist delicate chew maintains its form never letting on that it’s gluten-free, vegan and oil-free. Some fruit breads are more cake-like in flavor and form, serving more of a dessert function than anything else. Not that there is anything wrong with that! I am a big fan of cake breads. But with the holidays around the corner I wanted to make my Gluten Free Cranberry Banana Bread a little more versatile. A soft delicate loaf that could be paired with the largest of holiday feasts but also standup to toasting for breakfast and topped with a favorite jam.
I also love toasting this bread and spreading it with some vegan butter spread. Let that butter melt into the nooks and crannies — be prepared to go back for another slice! But don’t despair and start counting calories, I developed this recipe with whole grain flours to leave you with a satiated belly.
In the recipe card you will notice that I am providing you with the option to make this bread more (or less) sweet depending on your preference/occasion and dietary needs. For a bread lighter on the sweetness, I recommend 1/2 cup coconut palm sugar for the full loaf. For a sweeter version, increase the coconut palm sugar to 3/4 cup and increase the plant-based milk from 3 tablespoons to 6 tablespoons (1/4 c. plus 2 tablespoons).