You need to try my new gluten free banana bread with cranberries. This gluten free cranberry nut bread recipe is perfect for fall and cranberry lovers alike.
This homemade gluten free quick bread is loaded with sweet bananas and fresh cranberries. I am sure gluten free cranberry banana bread will quickly become your family's favorite breakfast bread.
Fall is in full swing and I finally found fresh cranberries at the market. I LOVE the tartness of fresh cranberries. It adds all sorts of flavor to gluten free baked goods like these Gluten Free Cranberry Muffins and these Gluten Free Cranberry Shortbread Bars.
Why this quick bread is great:
This homemade cranberry banana nut bread is not only gluten free, but it is dairy-free too! It is healthy enough to serve with breakfast, but tastes good enough to be a dessert! It makes a wonderful addition to your Thanksgiving holidays and you can enjoy it in less than an hour.
Using over-ripe bananas helps me keep the sugar content down a bit in this sweet gluten free cranberry banana bread recipe. Bananas are nutrient-dense and help even out the tartness of the cranberries.
If you don't have over-ripe bananas, here are some easy ways to ripen your bananas quickly:
Tips to Ripen Bananas:
- Place your bananas (with the peels on!) on a baking sheet and bake at 225 for 20 minutes. The low-temperature heat will also help to caramelize the bananas adding to their sweet flavor.
- If you aren’t in a hurry, you can put your bananas in a brown paper bag and let them sit on the counter. (Don’t forget to close the bag!)
If you love bananas as much as we do, check out this gluten free black sesame banana bread recipe!!
Are you ready to see how easy this moist gluten free dairy free banana bread with cranberries is to make? Grab your ingredients:
- Gluten free flour blend - I tested this recipe with two gluten free flour blends I list below. Other blends may work, I just haven't tested any more.
- Xanthan gum or guar gum - if your flour blend doesn't contain this, you will nee to use it to hold your banana cranberry bread together.
- Almond flour - you will want to make sure your bag says flour and not almond meal. Almond meal is coarsely ground and will make your bread grainy.
- Coconut oil - you can substitute a different light oil or use butter if you are not dairy-free.
- Flaxseed meal - this adds some fiber and omega 3's. Make sure to use ground flaxseed meal and not whole flaxseeds.
- Pure vanilla extract - you want to make sure to use real and not imitation vanilla.
This recipe should really be called a gluten free banana bread base, meaning the banana bread recipe is awesome and you can use it with any fruit or mix-in :-). Here are some ways I have changed up this recipe:
- Chocolate chips
- Nuts (almond slivers, pecans, walnuts, etc)
Recipe step by step directions:
Step 1: Add the dry ingredients to a bowl and whisk to blend.
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Step 2: In a smaller bowl, add the wet ingredients and whisk.
Step 3: Pour the wet ingredients into the dry ingredients and add the fresh cranberries. Mix gently. It is important to mix until the batter is just barely mixed or your bread will turn out dense. Do not use a standing mixer.
Step 4: Your gluten free banana bread batter will look like this when it is mixed.
Step 5: Pour the batter into a greased bread loaf tin. Bake at 350º F for 40-45 minutes.
Expert tips and recipe FAQ:
To check to see if the gluten free banana cranberry bread is done baking, insert a toothpick in the middle of the bread. If the toothpick comes out smoothly, it is done. If there is any batter or crumbs on the toothpick, bake an additional 10 minutes.
You can definitely use dried cranberries, but they may not give the same tart juiciness of fresh cranberries.
You can definitely make this gluten free banana bread recipe nut-free. Omit the almond flour and add 1/4 cup additional gluten free flour blend. Also use flaxseed milk instead of almond milk.
More Gluten Free Banana Bread Recipes:
- Gluten Free Cranberry Chocolate Chip Bread
- Gluten Free Matcha Green Tea Banana Bread
- Gluten Free Butternut Squash Quick Bread
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Gluten Free Super Moist Banana Bread with Cranberries
- 2 bananas
- 2 eggs
- 1/3 cup coconut oil * see note
- 1 cup almond milk
- 1 teaspoon pure vanilla extract
- 2 cups gluten free flour blend * see note
- 1/2 cup almond flour * see note
- 1/4 cup flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup walnuts
- 1 cup fresh cranberries
- 1 cup sugar coconut or brown sugar is fine too
- Preheat the oven to 350º F.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a medium-sized bowl, add the wet ingredients and mix.
- Pour the wet ingredients into the dry ingredients. Add the fresh cranberries and walnuts.
- Mix together and pour the batter into a greased bread loaf tin.
- Bake for 40-45 minutes until done.
- If you can't find fresh cranberries, you can use another fruit like blueberries, raspberries, or even chocolate chips!
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- You can substitute the coconut oil for another light oil or butter.
- To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the donuts need to bake longer.
- This bread will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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