If you’re looking for a delightful twist on classic banana bread, this Cranberry Orange Banana Bread topped with a creamy buttercream frosting is your answer! Bursting with citrusy notes, sweet bananas, and a hint of cranberry tartness, this recipe offers a beautifully balanced flavor that’s perfect for breakfast, brunch, or a holiday dessert table. The vegan-friendly buttercream frosting adds a touch of indulgence to this moist, delicious loaf.
Why You’ll Love This Recipe
This Cranberry Orange Banana Bread is not only simple to make but also packed with wholesome ingredients like almond flour, coconut oil, and applesauce. With the addition of flax meal and apple cider vinegar, it even has a unique twist on traditional quick breads. Plus, cranberries and orange zest add a festive touch that makes this bread extra special.
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup coconut oil, melted
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 cup applesauce
- 1 tablespoon flax meal
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 2 cups mashed banana (about 3 large ripe bananas)
- Juice from one large orange and orange zest for brightness
- 1 cup of cranberries, plus extra for decoration
For the Buttercream Frosting
- 1 stick vegan butter
- 1 cup powdered sugar
- 1/3 cup vegan coconut condensed milk
How to Make Cranberry Orange Banana Bread
Step 1: Preheat and Prepare Your Loaf Pan
- Preheat your oven to 350°F (175°C).
- Spray a 9×5-inch loaf pan with nonstick cooking spray to prevent sticking. Set it aside.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Tip: The almond flour adds a subtle nuttiness and keeps the bread extra moist, so it’s worth including for a richer texture!
Step 3: Combine Wet Ingredients
- In a separate large mixing bowl, beat the melted coconut oil and coconut sugar together until well mixed.
- Add the applesauce, flax meal, apple cider vinegar, orange juice, orange zest, and vanilla extract, mixing until fully combined.
- Stir in the mashed bananas. Continue mixing until all the ingredients are fully incorporated and the mixture is smooth.
- Pro Tip: Don’t overmix the bananas; gentle stirring keeps the bread light and fluffy.
Step 4: Bring the Batter Together
- Pour the dry ingredients into the wet ingredients and fold them together gently until just combined. Overmixing can lead to a denser loaf, so aim for a smooth but slightly lumpy batter.
- Carefully fold in 1/2 cup of cranberries until they are evenly distributed throughout the batter.
Step 5: Bake the Bread
- Scoop the batter into the prepared loaf pan and spread it evenly.
- Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Baking Tip: Check at the 55-minute mark to avoid overbaking. Ovens can vary, so your loaf might be ready a few minutes earlier or later.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 1 hour before adding the frosting.
Making the Buttercream Frosting
Step 6: Whip Up the Buttercream
- In a mixing bowl, combine 1 stick of vegan butter and 1 cup of powdered sugar.
- Gradually add 1/3 cup of vegan coconut condensed milk while beating until the frosting becomes light and fluffy. This creamy frosting adds a perfect sweet finish without overpowering the banana bread’s fruity flavors.
Step 7: Frost and Decorate
- Once the loaf is completely cool, spread the buttercream frosting over the top.
- Garnish with additional cranberries or a sprinkle of orange zest for a pop of color and extra citrusy aroma.
Tips for Success
- Ripen Those Bananas: Ripe bananas with brown spots are essential for that natural sweetness and moisture in banana bread.
- Don’t Skip the Cooling Time: Allowing the loaf to cool in the pan helps it firm up and makes it easier to frost.
- Add-ins for Extra Flavor: For a festive variation, consider adding chopped nuts or swapping half the cranberries for dried cranberries for a more concentrated flavor.
Storage Instructions
- Room Temperature: Store the unfrosted loaf in an airtight container at room temperature for up to 2 days.
- Refrigeration: After frosting, store the bread in the refrigerator for up to 1 week.
- Freezing: Wrap the loaf (unfrosted) tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight and frost just before serving for best results.
Serving Suggestions
This Cranberry Orange Banana Bread is delightful served slightly warmed or at room temperature. Pair it with a cup of tea or coffee for a cozy treat, or serve it as a light dessert after a holiday meal. The mix of fruity flavors and creamy frosting makes it a crowd-pleaser!
This Cranberry Orange Banana Bread is the perfect blend of fruity flavors and creamy sweetness, ideal for cozy mornings or holiday gatherings. Enjoy the moist texture, the burst of cranberries, and the smooth buttercream frosting with each slice!
Cranberry Orange Banana Bread with Buttercream Frosting
A moist and flavorful banana bread infused with fresh orange zest, cranberries, and a hint of coconut, topped with a creamy vegan buttercream frosting. Perfect for breakfast or dessert, this bread combines fruity flavors with a soft texture that’s hard to resist.
Ingredients
Banana Bread
- 2 cups all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup coconut oil melted
- ½ cup coconut sugar or brown sugar
- ½ cup apple sauce
- 1 tablespoon flax meal
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 2 cups mashed banana about 3 large ripe bananas
- 1 large orange juice and zest
- 1 cup cranberries plus more for decoration
Buttercream Frosting
- 1 stick vegan butter
- 1 cup powdered sugar
- ⅓ cup vegan coconut condensed milk
Instructions
Banana Bread Instructions
- Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In another mixing bowl, combine melted coconut oil and coconut sugar until light and fluffy. Mix in apple sauce, flax meal, apple cider vinegar, orange juice and zest, and vanilla extract.
- Add mashed banana to the wet ingredients and mix until fully combined.
- Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix. Fold in 1/2 cup of cranberries.
- Pour batter into the prepared loaf pan, spreading evenly. Bake at 350°F for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 1 hour before adding frosting.
Buttercream Frosting
- In a mixing bowl, whip vegan butter until smooth. Gradually add powdered sugar and vegan coconut condensed milk, whipping until fluffy.
Notes
- Store the banana bread in an airtight container to keep it fresh.
- This bread freezes well; wrap it tightly and store it in the freezer for up to 3 months.
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