Cranberry Pecan Banana Bread (Vegan! Gluten-Free!)

Vegan Gluten-Free Cranberry Pecan Banana Bread

Vegan. Gluten-free. Sugar-free. Dairy-free.

Basically, this banana bread is #winning at life.

Seriously, it’s super healthy and super good. Light, soft, moist, crumbly, nutty, with just a hint of sweetness. Toast up a piece and slather with almond butter or jam for a festive fall breakfast or afternoon snack. Bon appetit!


  • 5 ripe bananas

  • 2 ¼ cups gluten-free flour

  • ½ cup honey

  • ⅔ cup coconut oil

  • ½ cup cranberries

  • ½ cup chopped pecans



  • 4 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp pumpkin pie spice

  • 2 tsp vanilla



  • Preheat oven to 350 F.

  • Whisk together flour, baking powder, baking soda and pumpkin pie spice in a small bowl.

  • Blend bananas in food processor or Vitamix. Add coconut oil, honey and vanilla and blend on medium-high until mixture is smooth.

  • Slowly add in the dry ingredients, blending thoroughly on medium-high. If necessary, pause mixer and use a spoon to get things moving.

  • Add cranberries and pecans and blend for just a few seconds on low.

  • Pour into greased loaf pan.

  • Bake for 50 minutes.

  • Let sit for a few minutes, then cool completely on cutting board before slicing.

  • Store in Tupperware or ziploc bag for 2-3 days.


Inspired by this original recipe.



Posted on December 9, 2015 and filed under Food.