I'm so excited to share this recipe with you guys! I've been slowly becoming more confident in my paleo baking skills and I've been having a lot of fun practicing with different ingredients.
For those that don't know me personally, I'll give a little background as to why I go out of my way to cook and eat paleo when I can. In the past three years, my husband and I were both diagnosed with different auto-immune diseases.
The type of auto-immune disease I have is called Ulcerative Colitis. While medications definitely help to keep it in check, I have noticed a huge correlation between flare-ups and the types of foods I eat.
Gluten was quickly identified as a culprit, along with processed foods, refined sugar, and heavy oils. Just typing those words makes me feel pretty gross.
When I made the connection, I went on a 100% paleo diet. I went into complete remission, even shocking my doctor who was pretty skeptical of the diet to begin with.
Then, pregnancy happened, and since then, I have admittedly been terrible at eating as I should. They say toddlers have this affect on their mothers. I'm just speculating.
Regardless, I am making a pre-New Year's resolution to get back to my disciplined ways of eating paleo 100%. (Ok, maybe 80%, and I am only sharing this resolution for accountability, so feel free to call me out if you ever see me out in public eating a giant bowl of pasta).
So, what better way to kick off this early resolution than with a melt in your mouth, sweet, delicious, banana cranberry bread? Hey, don't judge... it's paleo... it's healthy!
*Some links below are affiliate links. For more information, read my disclosure here.
2 ½ cups Bob's Red Mill Paleo Baking Flour
1 cup mashed bananas (approx. 3 large bananas)
1/2 cup fresh cranberries
1/3 cup coconut milk
1/3 cup melted coconut oil
1/2 cup maple syrup
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp salt
1. Preheat your oven to 350 degrees.
2. Generously coat your loaf pan with coconut oil.
3. Mash your bananas.
4. Mix your wet ingredients (eggs, coconut milk, melted coconut oil, maple syrup, and vanilla) into a bowl and combine with the bananas. Add the cranberries last. Mix just enough to combine all of the ingredients, but don't over mix.
5. In a separate bowl, mix your dry ingredients (flour, baking soda, baking powder, cinnamon, and salt). Sift to combine.
6. Using a mixing stand or hand held mixer set on low, slowly add the dry ingredient combination to the wet ingredients. Mix just enough to combine. Careful again not to over mix.
7. Pour your batter into the greased loaf pan.
8. Bake for 60 minutes, or until a fork comes out of the middle clean. I suggest loosely covering with foil for the last 15 minutes to avoid burning on top.
9. Let bread cool in the loaf pan for at least 30 minutes. Carefully remove and set on a rack to finish cooling.
10. Serve warm, and enjoy.
*If you don't eat paleo, or would rather use regular white flour, that is totally fine. Simply replace the paleo flour with 1¾ cups of regular white flour. All other ingredients and measurements can stay the same. Both ways make for a great bread!
*If you like ice cream (who doesn't?), this bread pairs amazingly with a scoop of vanilla ice cream or coconut milk ice cream. It's not the New Year yet. Eat your heart out.