I baked this paleo orange cranberry banana bread using my leftover cranberry sauce last night. And then again this morning. I had to make it twice because I ate half the loaf before I could take a picture of it…so if that’s any indication to you of how good it is. Either that or it’s an indication of how addicted I am to sweets and that I completely lack any self control.
This bread obviously isn’t made with gluten so the texture is going to be different than a normal loaf of bread. I used tapioca flour and coconut flour instead of almond flour because almonds don’t always agree with me. Also I didn’t use any sweeteners other than the bananas and the cranberry sauce which had some honey in it so it’s not overly sweet. But I tend to feel that baked goods normally don’t need as much sugar as is normally called for in recipes. Plus you can down half the loaf and not feel as bad about it either.
You could also make these into muffins, waffles or pancakes.
- ¾ cup Amy's Primal Platter cranberry sauce (sub apple sauce & dried cranberries if you don't have)
- 2 mashed bananas
- 4 eggs
- ¼ cup cashew or almond butter
- 2 tbsp melted coconut oil
- juice of 1 orange
- zest of 1 orange
- ½ cup coconut flour
- ½ cup tapioca flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp fresh grated ginger (or ground ginger)
- Optional couple pinches of coconut sugar to sprinkle on top
- Preheat oven to 350 degrees.
- In a large bowl, combine cranberry sauce, mashed bananas, eggs, cashew or almond butter, coconut oil, juice and zest of 1 orange and mix well (use a whisk or hand mixer).
- In another bowl, combine coconut flour, tapioca flour, baking powder, baking soda, cinnamon and ginger.
- Add your dry ingredients into wet ingredients, stir to combine. Pour batter into a greased bread loaf pan. Sprinkle a few pinches of coconut sugar on top of loaf (optional).
- Place in oven to bake for 50-60 minutes, until loaf is firm.
- Remove from oven and let cool. Slice and serve.