Vegan Walnut Cranberry Banana Bread Recipe
Today we are making a Vegan Walnut Cranberry Banana Bread Recipe! Banana bread, with its soft, moist crumb and rich, sweet flavor, is a timeless classic that pairs perfectly with a warm cup of coffee. This eggless version combines the natural sweetness of ripe bananas with the tangy burst of cranberries and the satisfying crunch of walnuts, making it a true treat for any time of day. It’s not just a delicious snack; it’s a comforting companion to your morning coffee or afternoon pick-me-up.
Banana bread is often considered the ultimate dessert to enjoy with coffee because of its unique blend of flavors and textures. The rich, banana-infused sweetness complements the bold, robust notes of coffee, creating a harmonious balance that’s both indulgent and satisfying. The moist, tender crumb of the bread absorbs the coffee’s warmth, enhancing the overall experience with each bite and sip. It’s a combination that feels both luxurious and homey, making it the perfect pairing for a cozy break.
What makes this combination even more special is how banana bread can be personalized to suit your taste preferences. Whether you like your banana bread loaded with nuts, packed with fruit, or simply sweet and simple, it’s always a delightful match for your favorite coffee blend. The interplay between the bread’s natural sweetness and the coffee’s rich bitterness creates a layered flavor profile that’s hard to beat. So, grab a slice of this Vegan Walnut Cranberry Banana Bread and a steaming cup of coffee, and enjoy the ultimate comfort treat that elevates your everyday moments.
Why You’ll Love This Vegan Walnut Cranberry Banana Bread Recipe
Perfect Coffee Companion: Banana bread is the ultimate treat to enjoy with your morning coffee or afternoon espresso. The natural sweetness of the ripe bananas and the rich, nutty flavor of the walnuts complement the bold, robust notes of coffee perfectly. The soft, moist texture of the bread absorbs the coffee’s warmth, creating a harmonious pairing that enhances both the bread and your brew.
Ultimate Snack for Any Occasion: Whether you’re heading to a casual get-together or need a thoughtful gift for a friend, this vegan banana bread is the perfect snack to bring along. It’s a crowd-pleaser that suits any gathering, from cozy brunches to casual potlucks. Its delicious aroma and delightful flavor make it an impressive and welcome addition to any event, showing that you’ve put thought and care into your choice of treat.
Substitutions
Bananas: For the best flavor and texture, use very ripe bananas. Overripe bananas, with their brown spots, are sweeter and have a softer texture, making them ideal for banana bread. If you don’t have ripe bananas, you can speed up the ripening process by placing them in a paper bag with an apple.
Chia Seeds: Substitute with chia meal (ground chia seeds), flax meal (ground flax seeds), or whole flax seeds.
Dried Cranberries: The specific version of dried cranberries used in this recipe are Craisins, which are dried cranberries with added sugar so they aren’t super tart. You can try using dried cherries instead as well. Having the additional sugar on the dried fruit makes it taste much better in the loaf, but you can also use a sugar-free option if desired.
Walnuts: For the topping, you can substitute pecans instead of walnuts.
Inside the banana bread, I do not recommend swapping out the nuts. You can omit the walnuts entirely from the batter if you don’t have it.
All Purpose Flour: Do not substitute with whole wheat flour or gluten-free 1:1 all-purpose flour. Use regular all-purpose flour.
Vegan Yogurt: Using yogurt makes the recipe more moist than using all oil, but you can substitute the yogurt with more avocado oil instead. When choosing a brand of vegan yogurt, opt for an unsweetened version (not a vanilla or other flavored) yogurt. Yogurt brands can be hit or miss, so taste test the yogurt – if you like the taste plain, it should be fine to use in the recipe. I like plain Riviera brand yogurt for this recipe.
Avocado Oil: Substitute with canola oil instead. I have not tried using refined coconut oil (the kind that does not smell like coconuts – not virgin or extra-virgin)! but this may work. Vegan butter, such as Melt Organic butter sticks, can also be a swap.
Vegan Sugar: Sugar is typically not vegan, because the refining process for some sugars, like white sugar, involves the use of bone char which is derived from animal bones. Bone char is used to filter and whiten the sugar. While the bone char doesn’t remain in the final product, its use in the production process makes it not fully vegan.
However, not all sugar is processed this way. Organic, raw, and unrefined sugars, as well as sugars labeled “vegan” or “bone char-free,” do not use bone char in their refining process. Cane sugar, beet sugar, and coconut sugar are often vegan-friendly options, but it’s always a good idea to check the packaging or contact the manufacturer to be sure.
To keep this recipe fully vegan, you can find brands that specifically make vegan sugar substitutes, such as the Wholesome brand. You can find this online, or in some grocery stores in the natural baking ingredients aisle.
Vegan Walnut Cranberry Banana Bread Recipe Notes
- When mixing the batter, be careful not to overmix. Overmixing can lead to dense, tough bread. Stir the ingredients just until combined for a lighter, fluffier loaf.
- Feel free to experiment with additional add-ins such as a handful of dark chocolate chips, a sprinkle of cinnamon or some pumpkin seeds to top for an extra crunch!
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If you make this Vegan Walnut Cranberry Banana Bread Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Walnut Cranberry Banana Bread Recipe
Equipment
- 8×8-inch baking tray
- Whisk
- Hand Blender
- Spatula
Ingredients
- 2 tbsp chia seeds
- 6 tbsp lukewarm water
- 3 medium ripe bananas
- ½ cup avocado oil
- 3 tbsp vegan brown sugar see substitutions section for specific brands
- ½ cup + 1 tbsp vegan white sugar see substitutions section for specific brands
- ¼ cup vegan yogurt
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp pink salt
- ½ tsp vanilla extract
- 1 cup raw walnuts chopped
- ½ cup Craisins see substitutions section
For the Topping
- 2 tbsp vegan brown sugar
- 2 tbsp raw walnuts chopped
Instructions
- Preheat the oven to 350°F.
For the Chia Egg
- In a small bowl, mix together the lukewarm water and the chia seeds. Set this aside for 15 minutes to form the "chia egg." This will act as the egg substitute.
- After 15 minutes, the chia egg is ready to be used.
For the Banana Bread Mixture
- In a large bowl, mix together the baking soda, salt and flour. Set aside.
- In a second large bowl, use a hand blender to cream together the chia egg, bananas, white sugar, brown sugar, vanilla, yogurt and oil until smooth.
- Slowly add in the flour mixture to the wet ingredients, keeping the hand blender on in between to mix the ingredients as you add them. Be careful not to over mix – just run the blender for a few seconds each time.
- Continue this until the dry ingredients are fully incorporated into the wet ingredients.
- Fold in the walnuts and dried cranberries with a spatula.
- Lightly grease 8×8 inch baking tray with avocado oil, then line it with parchment paper.
- Pour the banana bread mixture evenly into the pan.
For the Topping
- In a small bowl, mix together the walnuts and sugar for the topping.
- Sprinkle this mixture evenly over the banana bread batter.
To Bake the Banana Bread
- Place in the oven and bake for 1 hour. Check to make sure it's fully baked by inserting a toothpick in the center of the loaf, ensuring it comes out clean.
- Once it's ready, use oven mitts to remove the loaf from the oven. Turn off the oven.
- Place on a heat-proof surface for 20 minutes to allow the banana bread to cool.
- Once cool, cut into 16 servings. Enjoy with your morning (or afternoon) latte!
Notes
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Storage
- Store in an airtight container at room temperature for up to three days.
- For longer storage, wrap the entire loaf or individual slices tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, let the bread thaw in the refrigerator overnight or at room temperature for a few hours. You can also warm up slices in the microwave for about 20-30 seconds.
