Cranberry Banana Bread!

(Gluten-Free, *Vegan-Friendly, Low Glycemic)

There's something about banana bread that always has me coming back for more. I make one loaf and it last a total of two days (at most)! This is likely due to my husbands similar obsession with banana bread, but bottom line - we can never have enough in our house! 
In recent weeks, several of you have asked for a low-glycemic recipe you can make with easy-to-find ingredients. So after doing quite a bit of recipe testing and revisions, we believe we have something special! This BANANA BREAD has everything you want - the moist factor, perfect amount of sweetness, and its truly a GUILTLESS indulgence. We hope you give it a try, because its pretty DELICIOUS :) Happy Baking, Friends! 


  • 2 cups of our Gluten-Free Flour mix
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ½ cup dried cranberries 
  • 3 very ripe bananas
  • ½ cup coconut oil or vegetable
  • 3/4 organic coconut sugar 
  • 1/4 cup organic honey
  • 1 tsp. vanilla extract (GF)
  • 2 eggs (*To substitute the eggs, we suggest using THE NEAT EGG, or *ground flax works great too!)
  • ½ cup almond or coconut milk


  1. Preheat the oven to 350° Fahrenheit, and coat a 9” x 5” loaf pan with cooking spray.
  2. In a medium-sized bowl, whisk our Gluten-Free Flour mix, baking soda, salt, and dried cranberries (*If you prefer, you can substitute the cranberries with dried blueberries or cherries).
  3. In a large bowl, smash the ripe bananas with a fork. Once the bananas are a paste like consistency, combine the oil, coconut sugar, honey, vanilla, eggs (*or egg substitute), and milk. Whisk until well incorporated. 
  4. Add the dry mixture to the wet ingredients and using a rubber spatula, stir until well combine.
  5. Pour the banana bread batter into the prepared loaf pan.
  6. BAKE at 350° for 60 to 70 minutes, or until an inserted skewer comes out clean. 
  7. Let the loaf cool and enjoy! 

Note: This banana bread freezes wonderfully if you would like to make multiple loaves for the month!