Coconut Cranberry Banana Bread [gluten free, yields 2 mini loaves]
Ingredients:
- 1 cup oat flour
- 1/2 cup coconut flour
- 4 tbsp sugar
- 1 1/2 tsp baking powder
- pinch of salt
- 1 banana, mashed
- 1 cup vanilla greek yogurt
- 2 eggs
- 1/3 cup fresh cranberries
- 1 tbsp shredded unsweetened coconut (for topping)
Directions:
Pre-heat oven to 350 degrees F.
Combine dry ingredients (flours, sugar, baking powder, and salt) in one bowl. In a separate bowl, combine wet ingredients (banana, yogurt, and eggs).
Add wet to dry and mix. Fold in cranberries.
Pour (or scoop – batter is thick) into mini loaf pans sprayed with non-stick.
Sprinkle shredded coconut on top.
Bake at 350 degrees for 38-42 minutes (or until a toothpick comes out clean).
Notes:
I used Chobani non-fat vanilla Greek yogurt. The yogurt and cranberries gives it some tang, which pairs really well with the coconut.
This bread isn’t very sweet. If you want it to be a more traditional sweet bread, add 1-2 tbsp maple syrup. The texture will still be fine.
Coconut flour is a very absorbent flour, so the texture is pretty dense for a bread. For this reason I made it with real eggs. I suspect a vegan substitute (ie chia seeds or flax seeds) won’t really work as well, but feel free to try and let me know.
Not much else to say.
Pretty good stuff.
Breakfast. Dessert. Snack. It’s all good.
{ 9 comments… read them below or add one }
I love that I can see the teeth marks in this last pic
no dainty nibbling over here! this is a bread you can really sink your teeth into
Oh my goshhhh…thank you so much for posting this. I’m running out to TJ’s on the way home to grab some cranberries and making these tonight. I’m so excited!!! These look amazingly delicious.
OK this is totally unrelated to your bread recipe, but what is your feeling about drinking kombucha during pregnancy? And thank you–I realize that this is, like, the fifth time I’ve shamelessly asked for your opinion on a health/medical/food issue!
no worries. i looked into it a LOOOOOOT and (for me) determined that it was safe. since i was drinking it prior to pregnancy and i know my body tolerates it, i felt confident that it was okay to consume. i never found a study or article that said dont drink it. the ones that cautioned against it did so for newbies who had never experienced it.
I made this last night and am obsessed. The texture is perfect and the subtle coconut taste amazing. Definitely a new staple for work snacking. Thanks, Elise!!!
P.S. I had to use dried cranberries because fresh ones are out of season, so I’m excited to make this in the fall for an even juicier taste
yay! glad it was a hit
[ps totally understandable about not having fresh cranberries on hand...im a crazy hoarder so i freeze entire bags of them when theyre abundant and on sale during the holiday season]
Haha, of course you do – I am not at all surprised!
I’ll have to keep that in mind for next year.