Paleo Cranberry Orange Banana Bread Recipe with Almond Flour

Sweet, zesty, and moist Paleo Cranberry Orange Banana Bread — a grain-free quick bread sweetened primarily with ripe bananas and a touch of pure maple syrup.

This loaf combines bright orange zest, tart dried cranberries, and a tender, banana-sweet crumb. It’s healthy, flavorful, and comes together quickly in a blender for an easy breakfast or snack.

As a child I always chose a cranberry orange muffin at the coffee shop over any pastry. Inspired by that classic pairing, this recipe turns my favorite combo into a grain-free, dairy-free loaf that’s almost entirely sweetened with bananas.

The cranberry and orange dominate the flavor, so while the base is banana bread, the bright citrus and tart cranberries take center stage. I was worried those flavors might clash with banana, but they blend beautifully for a zesty, tangy result.

This recipe is convenient because it’s blended: add the wet and dry ingredients to a blender for a smooth batter. If you prefer not to use a blender, mash the bananas well, mix the wet ingredients in a bowl, then stir in the dry ingredients.

I prefer juice-sweetened dried cranberries for their brighter tang and lower sugar compared with sugar-sweetened varieties. For a nutty crunch I fold in toasted hazelnuts, but you can substitute pecans, walnuts, or leave the nuts out entirely. I also like to top the loaf with extra chopped nuts and a sprinkle of unsweetened shredded coconut before baking.

The nut and coconut topping is so addictive I often eat the tops off the slices first. If you prefer coconut-flour-based quick breads, you can adapt this by following a coconut flour banana bread recipe and adding the orange zest, dried cranberries, and nuts as directed.

Feel free to experiment with different add-ins: dried blueberries with poppy seeds, cherries and almonds, or chopped apricots would all be delicious. Using a reliable banana bread base makes it easy to create many grain-free quickbreads.

Paleo Cranberry Orange Banana Bread

Ingredients

• 3 ripe bananas, mashed (about 1 cup)
• 2 large eggs
• 3 Tbsp pure maple syrup
• 1.5 Tbsp orange zest (from 2 navel oranges)
• 2 tsp pure vanilla extract
• 2 cups finely ground almond flour
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup dried cranberries (juice-sweetened preferred)
• 2/3 cup toasted hazelnuts, pecans, or walnuts (+ more for topping, optional)
• 1 tsp unsweetened shredded coconut (optional, for topping)

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9″ x 5″ loaf pan with parchment paper.
2. Add the first eight ingredients (bananas through sea salt) to a blender and blend until smooth. If you don’t want to use a blender, mash the bananas well in a bowl, stir in the wet ingredients, then add the dry ingredients and mix until combined.
3. Toss the dried cranberries and chopped toasted nuts with about 2 teaspoons of almond flour so they don’t sink, then fold them into the batter.
4. Transfer batter to the prepared loaf pan and smooth the top. Sprinkle extra nuts and unsweetened shredded coconut on top if desired.
5. Bake for 50 to 60 minutes, until the edges turn golden brown. A digital thermometer inserted in the center should read 190°F (88°C) or higher when done. If the top browns too quickly, loosely cover the loaf with foil.
6. Remove from the oven and let the bread rest at least 30 minutes before slicing so it sets properly.

Nutrition (approx.)

Serving: 1 slice • Calories: 124 kcal • Carbohydrates: 19 g • Protein: 3 g • Fat: 5 g • Saturated Fat: 1 g • Sugar: 20 g

Nutrition information is an approximation and should be used as a guide only.

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