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Vegan Cranberry Banana Bread

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings

Ingredients
  

  • 2 cups rolled oats, blended into flour
  • 1 tbsp cinnamon
  • 1 1/2 cups super ripe banana, mashed
  • 2 flax eggs - 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for at least 20 minutes
  • 1/2 cup nondairy milk - I use unsweetened almond milk
  • 1/2 cup frozen cranberries
  • Optional: 1/2 cup thawed frozen cranberries + 2 tbsp unsweetened vegan yogurt - I use Kite Hill

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix the oat flour and cinnamon.
  • Add the mashed banana, flax eggs, and nondairy milk, and mix into a thick batter.
  • Fold in the cranberries and pour into a nonstick or lined loaf pan, and bake for 40 minutes.
  • Let the banana bread cool for at least 20 minutes before carefully turning it out to cool completely before slicing.
  • For an extra pretty effect and a bit more tangy + tart cranberry flavor, half the thawed cranberries then mix the juice leftover from thawing with vegan yogurt, then drizzle over the banana bread.
  • Store leftovers in the refrigerator.