Cranberry Orange Banana Bread with Buttercream Frosting
Ingredients
- 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 melted coconut oil
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup applesauce
- 1 tbsp flax meal
- 1 tbsp 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
- 1 cup cranberries (plus more for decorations)
Preparation
Preheat the oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
In another large mixing bowl, mix together the melted coconut oil and coconut sugar until light and fluffy. Add the applesauce, flax meal, apple cider vinegar, orange juice, orange zest, and vanilla. Mix well.
Add the mashed banana to the wet ingredients and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Stir in 1/2 cup of cranberries.
Scoop the batter into the prepared loaf pan, spreading it evenly.
Bake at 350°F for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the loaf pan for 1 hour before frosting.
For the frosting, whip 1 stick of vegan butter with 1 cup of powdered sugar and 1/3 cup of vegan coconut condensed milk until light and fluffy.
Frost the cooled loaf and decorate with additional cranberries, if desired.
