Eggless Cranberry Orange Banana Bread
Bursting with bright citrus flavors and studded with tart cranberries, this Eggless Cranberry Orange Banana Bread is the ultimate cozy treat for any time of day. Perfectly moist and naturally sweetened with ripe bananas, this loaf skips the eggs in favor of yogurt, making it an excellent option for vegetarians or easily adaptable for a vegan-friendly twist. A hint of cinnamon adds warmth, while fresh orange zest and juice elevate the flavor with a refreshing zing. Quick to prepare and requiring just simple pantry ingredients, this bread bakes to golden perfection in under an hour. Ideal for breakfast, dessert, or a snack on the go, every slice is a delightful balance of sweetness and tanginess with a pop of cranberry in every bite. Enjoy it plain or with a dollop of butter for a bakery-style indulgence!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1.5 cups Mashed ripe bananas
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar
- 0.5 cup Vegetable oil
- 0.25 cup Orange juice
- 1 tablespoon Orange zest
- 0.5 cup Plain yogurt (or plant-based yogurt for a vegan option)
- 1 teaspoon Vanilla extract
- 1 cup Fresh or dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a separate bowl, mash the ripe bananas until smooth. Add the granulated sugar, light brown sugar, vegetable oil, orange juice, orange zest, yogurt, and vanilla extract. Mix well until combined.
Gradually add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the bread dense.
Fold in the cranberries, making sure they're evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy your eggless cranberry orange banana bread as a delicious snack or breakfast treat!
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 503.7 g | 183% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 260.2 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 295 mg | 23% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2069 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
