Vegan Walnut Cranberry Banana Bread Recipe
This vegan Walnut Cranberry Banana Bread recipe is perfect to accompany your latte, with crunchy nuts and tart cranberries in every bite!
Equipment
- 8x8-inch baking tray
- Whisk
- Hand Blender
- Spatula
Ingredients
- 2 tbsp chia seeds
- 6 tbsp lukewarm water
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp pink salt
- 3 medium ripe bananas
- ¾ cup avocado oil
- ⅓ cup + 1 tbsp vegan brown sugar see substitutions section for specific brands
- ⅓ cup + 1 tsp vegan white sugar see substitutions section for specific brands
- ½ tsp vanilla extract
- ½ + ⅓ cup 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 (except the extra 1 tbsp), vanilla 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 ½ cup walnuts (reserving the extra ⅓ cup) and ½ cup of dried cranberries with a spatula.
- Lightly grease 8x8 inch baking tray with avocado oil, then line it with parchment paper.
- Pour the banana bread mixture evenly into the pan.
- Sprinkle the brown sugar and 1/3 cup of walnuts evenly over the mixture.
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
-
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.