I said it before, and I’ll say it gain…Banana bread is magic!!!!! Since I last made my  Vegan, Gluten-Free Banana Bread with Dark Chocolate Walnut Truffle Crumble, I have created new variations to spice up the traditional banana bread.

Short and simple, and to the point. I love this new recipe for its added texture. Perfect for breakfast and even better for a healthy alternative to a mid-day snack, today’s indulgence is a Vegan, Gluten-Free Cranberry Coconut Walnut Banana Bread!

INGREDIENTS

  • 1 1/4 cups coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 very ripe medium bananas, mashed
  • 1/3 cup unsalted walnuts, chopped
  • 1/3 cup dried cranberries
  • 1/3 cup dried coconut flakes
  • 1/4 cup coconut sugar
  • 1/4 cup agave
  • 1/2 cup plain soy milk yogurt
  • 1/2 cup coconut, olive or vegetable oil
  • 1 teaspoon pure vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 350 °F. Line the bottom and two long sides of a 9-by-5 by – 3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side. Lightly coat with coconut, olive or vegetable oil.
  2. Whisk the coconut flour, baking soda and salt together in a medium bowl.
  3. Whisk the bananas, walnuts, dried cranberries, coconut flakes, coconut sugar, agave, yogurt, oil and vanilla extract together in another medium bowl.
  4. Gently fold in the wet mixture into the dry mixture with a rubber spatula until the batter is smooth. Transfer the batter to the loaf pan and bake for 55-60 minutes.
  5. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs. Allow it to cool completely on the rack.
  6. Store the loaf in an airtight container at room temperature or in the fridge for up to 5 days.

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