Christmas Banana Bread (Vegan and Gluten-Free)

This Christmas Banana Bread has the best Christmas flavours: cranberry, orange, eggnog and gingerbread in one show-stopper dessert. Easy to make, this two-tier vegan and gluten-free sponge is layered with vanilla swiss meringue buttercream.

The banana bread for December is here and I am so excited about it – it might just be my favourite one yet. It combines all the best festive flavours: cranberry, orange, eggnog and gingerbread. Don’t worry, it’s not Christmas overload but just the right amount and all the flavours work so beautifully together.

How amazing is this Christmas Banana Bread?

I am just in love with the flavours of this one and the texture, too. It is:

• Light and fluffy sponge
• Moreish and rich
• Packed with orange and cranberries
• Lightly spiced with eggnog, cinnamon and nutmeg
• With a hidden gingerbread cookie filling
• Decorated as a little winter wonderland
• Easy to make and bake
• Naturally vegan and nut-free and easily gluten-free

This one is such a showstopper this festive season and so good to make for friends, family and other gatherings. If you are already in love, skip ahead to the recipe card or let’s see what goes into this cake.

What ingredients do we need?

The base banana bread recipe is really similar to my Strawberry Shortbread Banana Bread and requires a few simple ingredients:

• Ripe bananas: essential for banana bread. The riper the banana, the better as they are sweeter and softer. I always advise to weigh the banana for the recipe as they vary so much in size.
• Sunflower or coconut oil: either oil will work or light olive oil, too. I tend to use sunflower oil for my cakes and bakes to keep them really light.
• Vegan eggnog or plant-based milk: I had some leftover homemade eggnog but you can use normal plant-based milk or even shop-bought vegan eggnog. It adds a lovely cinnamon-y nutmeg flavour to the batter.
• Sugar: I use light brown sugar and caster sugar as the flavours work the best. The light brown sugar is more Christmassy but also using white sugar makes it not as rich. You can use all golden or white caster sugar or all coconut sugar, too.
• Lemon juice: or apple cider vinegar helps to bind the batter by reacting with the milk.
• Vanilla essence: for the sweet flavour.
• Orange: adding orange zest to the Christmas Banana Bread adds so much festive flavour that works so well with the cranberries.
• Plain or GF flour: this keeps the batter really light and moist and if you are using gluten-free flour, make sure it is one you usually bake with and has xantham gum.
• Baking powder and bicarbonate of soda: for the rise.
• Salt: to enhance the flavours.
• Cranberries: fresh is best for this Christmas Banana Bread but you can also use frozen cranberries, just add them to the batter while they are still frozen. If you are out of fresh or frozen cranberries you can use dried cranberries, too.

That is it for the ingredient list for the cake, and as you can see, this makes a two-tier cake. Method-wise, I like to blend all the wet ingredients together until smooth and then whisk in with the dry ingredients before folding in the cranberries, dividing between the two tins and baking until golden and risen.

How do I make the swiss meringue buttercream?

This is my absolute favourite buttercream to make as it is so light and fluffy – much more luscious than regular buttercream and the secret is aquafaba (the water from a tin of chickpeas). For this recipe, you can use plant-based milk instead of the aquafaba which will make just as delicious vanilla buttercream, just slightly less fluffy. The ingredients are vegan butter, icing sugar, aquafaba (or plant-based milk) and vanilla essence. The trick is to leave the butter at room temperature for 1-2 hours until it’s softer. This makes for the best and fluffiest buttercream frosting. I also use an electric hand beater/whisker, too.

What decorations go on top of this Christmas Banana Bread?

To make this festive showstopper even more special, there is a hidden centre of gingerbread biscuits (like these ones here) and on top, I cut out and built a gingerbread house. I also topped the cake with some fresh redcurrants, cranberries, rosemary trees (a sprig of rosemary dusted with icing sugar) and some sprinkles.

How do I build and gingerbread house?

This is really simple, all you need is a Vegan Gingerbread dough and some house-shape cutters. As normal, make the dough, cut out the shapes and bake. Once cool, make up a batch of icing and decorate the house pieces. Once fully set, “glue” the pieces together with the icing, starting with the base and then securing the top. It helps to lean the house against something to keep it upright and then place the house(s) in the fridge to set more quickly.

Is this cake gluten-free and nut-free?

This Christmas Banana Bread is naturally nut-free, just check your plant-based eggnog or milk recipe. To make this cake gluten-free, use your favourite GF flour blend with xantham gum.

Can I make this in a loaf tin?

This batter makes enough for two 6-inch cake tins but you can also use one normal-sized loaf tin and check the cake after 40-45 minutes. It may take longer to cook, just keep checking until an inserted skewer comes out clean and cover the top with foil if it is browning too much.

How long will this cake last?

This Christmas Banana Bread will keep for 2-3 days in a sealed container at room temperature although it is best stored in the fridge for 3-5 days in a container. Allow the cake to rest at room temperature before eating it. Unfrosted cake will also keep for up to 1 month in the freezer, wrapped well.

I love this recipe for Christmas Banana Bread what other festive recipes will I love?

I hope you will really enjoy baknig this banana bread and for more ideas, how about my:

• Vegan Eggnog Cupcakes
• Hidden Gingerbread Banana Bread
• Vegan Christmas Rocky Road
• Mini Vegan Panettone
• Chocolate Hazelnut Star Bread

I hope you will love this Christmas Banana Bread so please let me know what you think in the comments below. If you do make this banana bread, I would love to see so please tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With Christmas BB love x