Recipes on November 8, 2012 by

Comfy Belly: Cranberry Walnut Banana Bread

Recipe courtesy of Erica Kerwien at

Erica Kerwien at

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.

Serves 8-10



I bet this is amazing! I’ve seriously been craving cranberries lately and you can never go wrong with banana bread. YUM!

April says:

Made a double batch of this in 4 med/small loaf pans. 1 loaf was breakfast for my kids and they loved it. So happy to have a couple more breakfasts made already too! Thanks so much for sharing!

Teri says:

Would it work with blueberries too? Sounds yummy!

AmandaCarter says:

Teri – Blueberries would probably work. I would suggest leaving them whole instead of chopping them, though. Let us know how it turns out if you try it!

Lucy says:

Can I use !/4 cup more of almond flour instead of the coconut flour?

Erica says:

Lucy, it would require some changes to the other ingredients, so no, it’s not an even swap. But you can look at my recipe for banana bread using just almond flour (on and use those ratios, adding the cranberries and walnuts.

P.J. says:

I wonder – could I use applesauce instead of the bananas? I don’t really like the taste of bananas. Any suggestions for a substitute?

Yes, applesauce would work well here.

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