A delicious and easy recipe for a Christmas-spiced banana cranberry bread. There’s no milk, butter or eggs in this easy banana bread so it’s suitable for vegans. This is a really tasty vegan banana bread recipe that’s packed full of festive flavours.
We love a good banana bread recipe here at the Sneaky Veg house. I often buy extra bananas just so that we can make a loaf once they’ve started to go brown. This banana bread recipe is a little different as it contains some Christmassy spices and some dried fruit – making it perfect to eat if you’re feeling festive.
The extra dried fruit makes this banana bread chewy and sweet and the spices just add that little hint of Christmas – my husband said that this is the best banana bread I’ve ever made. And he’s had a lot to choose from.
It really surprised me how easy it was to make banana bread without eggs and butter – I have the Honey & Co baking book to thank for showing me the way. This is also nut free so can be used in lunch boxes.
Although many of my recipes are refined sugar free this one does contain sugar – Im still working on perfecting my sugar free banana bread but I promise you’ll be the first to know when it’s just right.
If you’re looking for a healthy Christmas bake then I have a few things planned for the coming weeks that you’ll enjoy. To be sure you don’t miss them please sign up for my newsletter.
Here’s how to make vegan Christmas-spiced banana cranberry bread:
Christmas-spiced banana cranberry bread (vegan)
Ingredients
- 175 g soft light brown sugar
- 250 g plain flour I used half white and half spelt
- 1/2 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 100 g water
- 100 g maple syrup
- 100 g sunflower oil
- 2 very ripe bananas mashed
- 50 g mixed dried fruit
- 50 g dried cranberries
Instructions
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Preheat the oven to 200°C/180°C fan. Grease and base line a 1kg loaf tin with a sheet of baking parchment.
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Add the sugar, flour, bicarbonate of soda and the spices to a large bowl. Whisk gently until thoroughly combined. Place the water, maple syrup and oil into a small saucepan and bring to the boil, stirring constantly so that it doesn't burn. As soon as it's just boiling pour it over the dry ingredients and stir well until combined. Stir in the bananas, dried fruit and cranberries
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Pour into the prepared tin and bake for 45 minutes turning the tin around halfway until it feels springy to the touch.
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Allow to cool in the tin.
This recipe is adapted from my vegan banana bread from January 2016.
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