A soft, rich, super moist Chocolate Banana Cranberry Bread that’s Paleo, grain free, gluten free, nut free, and oil free as well. It has the perfect amount of sweetness for a healthy breakfast or snack, so make it ahead of time for a healthy on-the-go treat when life gets busy!
To be totally honest with you and risk looking like a fraud, I have to admit that I don’t actually like eating chocolate for breakfast, um, ever really.
Throw stones. I know, it’s crazy. But then again, if you ever check out Instagram or a WIAW, you might have already known the not-so-secret fact that I’m deeply committed to my beloved savory breakfasts.
But, there are two good reasons why I had to make this rich Chocolate Banana Cranberry Bread, which happens to be awesome to make ahead of time to have for breakfast:
1.) I’m outnumbered with my no-chocolate-for-breakfast preference, in that my kids + Adam are thrilled to eat literally anything chocolate that someone (mommy) considers suitable for breakfast. They will even fight each other for a bigger piece. So, adding chocolate to breakfast food = a happy family and less stress for me in the morning.
2.) Come 3pm snack time, I’m not really wanting my savory go-to’s anymore and would much rather eat something chocolate, that’s also healthy enough to get me through the rest of my day without a crash in energy.
“Crash” is relative, but basically I just need to physically function until the kids’ bedtime without harming anyone. Anyway, my point is that this chocolate banana cranberry bread is not only an awesome breakfast, but perfect for a late afternoon snack, too.
This bread is a bit different from a few of my other quick breads and muffins, in a good way! Since my goal was to make it nut free (that way I can send it to school for snack) I figured I’d use my go-to coconut and tapioca flour combo.
Since there was also cocoa powder involved, I decreased the coconut flour, since the worst thing you can do with coconut flour in my opinion is add too much of it! Instant chalkiness. So, I went a bit under what I’d normally use, omitted oil (coconut milk is used instead) and threw in an extra small banana.
The result was a moist, rich and soft bread that holds together well and isn’t too dense. It sort of has a “melt-in-your-mouth” quality that everyone loved. Did I mention I threw chocolate chips in there as well? So you really have it all, and, you might just want to eat it all after the first bite – this super healthy chocolate banana cranberry bread is also sort of addicting!
Chocolate Banana Cranberry Bread {Paleo & Nut Free
Chocolate Banana Cranberry Bread {Paleo & Nut Free}
Ingredients
- 3 small overripe bananas - or 2 larger ones
- 3 large eggs
- 3 tbsp raw honey
- 1/4 cup full fat canned coconut milk*
- 1/2 cup coconut flour
- 2 tbsp tapioca flour or arrowroot
- 1/3 cup raw cacao powder or unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1/4 cup dark chocolate chips dairy and soy free
- 1/3 cup dried cranberries
Instructions
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Preheat your oven to 350 degrees and line a 9 x 5 loaf pan with parchment paper.
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In a large bowl, mash the bananas very well and whisk with the eggs, honey, and coconut milk
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In a smaller bowl, combine the coconut flour, tapioca flour, cocoa powder, baking soda and baking powder, and salt.
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Stir the dry mixture into the wet until fully combined, then stir in the chocolate chips and dried cranberries
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Carefully transfer the entire mixture to the parchment paper lined loaf pan, scraping the bowl.
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Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
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Let the loaf sit to cool for 30 minutes before removing from pan, then allow to cool on a wire rack another 30 minutes before slicing. Enjoy!
Recipe Notes
*I typically discard half the water from the can and blend up the rest with an immersion blender for thick creamy coconut milk
Nutrition
Want more nut free Paleo banana bread recipes? Try one of these!
Cherry Chocolate Chip Banana Bread
Banana Blueberry Breakfast Bread
Are you a chocolate for breakfast lover?
What’s your favorite make-ahead muffin or quick bread for an easy snack?
I wouldn’t necessarily say I’m a chocolate for breakfast -lover,- but I definitely run into the odd day where the craving strikes hardcore. I’m usually more a chocolate at 9am kind of girl though 😆
Lol I hear you – 9am is when the baking begins!
Some of my favorite things all in one – banana breda, chocolate, cranberries – gimme!
All good things! Glad you like 🙂
I’m not much of a chocolate for breakfast person, but I’d totally serve this on the side of eggs and sausage. I do love quickbreads as afternoon snacks as well!
Eggs and sausage and chocolate! Maybe breakfast dessert 🙂
This sounds so amazing and Christmasy!!
Thanks Tara 🙂
If this was in front of me right now, I would devour the entire loaf!
Haha hope you try!
Have you ever made this without the chocolate? What substitutions would you make?
I would eat it as is but I know my family would probably prefer a non choc version! (Odd people…haha!)
I would add some vanilla extract and maybe 2 more tbsp of coconut flour. Haven’t tried it but I think it would work – coconut flour can be though since a little goes a long way!
Thanks Michele! 🙂
Making this this weekend! 🙂
Hope you like it!
cocolate cranberry and banana sound so perfect! Yum!
Thanks! Still strong with cranberries 🙂
I’m right there with you. I’m more of an eggs for breakfast kind of girl. That being said, I had two slices of Spoons’ Double Chocolate Banana Bread for my breakfast this morning. Apparently I’m an oxymoron. Also, I knew the Hubby would love it. He can do chocolate for breakfast, lunch or dinner.
Her bread looks so good!