Next to all the pies and the cookies, you can’t forget to add this Thankful Bread to your spread! It’s truly one of the best forms of banana bread to ever be. Each moist slice is loaded with melty chocolate chips and tart cranberries and it’s really just so good. We love it for dessert, like we said, but it could be a wonderful treat to munch on the morning of Thanksgiving, too. You’ll really feel grateful for every sweet slice of Thankful Bread!
Ingredients
- 1 1/4 cups oat flour
- 3/4 cup almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil, melted
- 1/3 cup coconut sugar
- 2 tablespoons maple syrup
- 3 medium bananas, overripe and mashed
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup dried cranberries, chopped
- 1/3 cup mini chocolate chips
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line an 8×5-inch loaf pan with parchment paper, letting the excess hang over the long sides. Coat the inside of the pan with cooking spray.
Step 3 –In a large bowl, add the oat flour, the almond flour, the baking soda, and the salt and mix to combine.
Step 4 –In another large bowl, add the coconut oil, the coconut sugar, and the maple syrup and use an electric hand mixer to combine.
Step 5 –Add the mashed bananas, the eggs, and the vanilla to the maple syrup mixture and mix until it is well-blended.
Step 6 –Add the flour mixture to the banana mixture and mix until it is just blended. Be sure not to overmix.
Step 7 –Add the cranberries and the chocolate chips to the batter and gently stir to combine.
Step 8 –Pour the batter in the prepared loaf pan and smooth out the top.
Step 9 –Bake the bread until a toothpick inserted into the center comes out clean, about 1 hour-1 hour 5 minutes.
Step 10 –Transfer the loaf pan to a wire rack to cool for 15 minutes.
Step 11 –Invert the pan and let the bread rest on the wire rack until it has completely cooled.
Step 12 –Slice and serve.
