Recipe courtesy of Erica Kerwien at www.comfybelly.com
Fresh cranberries are a reminder that the holidays are coming. I look forward to seeing boxes and bags of cranberries piled high in the stores this time of year, and I always freeze some in a sealed bag for later use in breads, sauces, and jam.
Here’s a gluten-free, grain-free, sugar-free recipe for cranberry bread using both almond and coconut flour, and it can be served any time of the day, or year for that matter. Fresh or frozen cranberries work with this recipe. And the sweetness of the banana combined with the tartness of the cranberries makes for an extra flavorful bread. Enjoy!
Cranberry Walnut Banana Bread
I give the cranberries a few pulses in a food processor to chop them, and I do the same for the walnuts.
- 3/4 tsp of Baking Soda
- 1/2 tsp of Sea Salt
- 3/4 cup of Bob’s Red Mill Almond Flour
- 1/4 cup of Bob’s Red Mill Coconut Flour
- 2 Tbsp of Olive Oil (or Coconut Oil, Ghee, or other oil or butter)
- 3 Eggs
- 2 very ripe Bananas (about 1 cup of mashed banana)
- 1/4 cup of Maple Syrup (or Honey or other liquid sweeteners)
- 1/2 cup of finely chopped Walnut pieces, (raw or toasted)
- 1-1/2 cups of finely chopped Cranberries (fresh or frozen)
- 1 Tbsp of Lemon Zest (or Orange Zest will work also)
1. Preheat your oven to 350° F/175° C.
2. Using a whisk or fork, blend all the dry ingredients together.
3. Add the wet ingredients together, blend well, and then mix them into the dry ingredients. I use a mixer to ensure the batter is well blended.
4. Add the batter to a well-greased baking dish.
5. Bake for 45 minutes, or until the loaf browns on top and a toothpick inserted in the middle of the bread comes out clean.
6. Cool and slice to serve. Store sealed in the refrigerator for up to 2 weeks, or seal tightly and freeze for up to 2 months.