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Banana Cranberry Chocolate Chip Bread

Banana Cranberry Chocolate Chip Bread

This banana cranberry chocolate chip bread is moist, flavorful, and bursting with texture — a perfect mix of sweet ripe bananas, tart cranberries, and rich dark chocolate. Each slice is soft, comforting, and perfectly balanced with warm cinnamon spice. Whether baked as a loaf or as muffins, this cozy treat is ideal for breakfast, dessert, or an afternoon pick-me-up.

Banana Cranberry Chocolate Chip Bread

Servings

Family of 6

Prep Time

15 minutes

Cook Time

90 minutes

Category

Sides

Ingredients

  • 3 ripe bananas (the riper, the better)
  • 1/3 cup butter, melted
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1 tsp Ceylon cinnamon
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1/2 cup date sugar (or your preferred sweetener)
  • 1 1/2 cups all-purpose flour (or almond flour for a gluten-free option)
  • Fresh cranberries
  • Dark chocolate chips

Directions

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    1. In a large mixing bowl, mash the bananas with a fork until smooth.
    2. Add melted butter and whisk to combine.
    3. Stir in baking soda, cinnamon, salt, sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and evenly blended.

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    1. Gradually add the flour and mix until just combined. Avoid over-mixing to keep the bread light and moist.

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    1. Gently fold in the fresh cranberries and dark chocolate chips using a rubber spatula.

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    1. Pour the batter into a lined or greased loaf pan.
    2. Top with a few extra cranberries and chocolate chips for a beautiful finish.
    3. Bake at 350°F for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

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    1. Let the loaf cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature and enjoy!

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