Gingerbread White Chocolate and Cranberry Banana Bread (Vegan GF)
This Gingerbread White Chocolate and Cranberry Banana Bread is perfect for the holidays, is naturally vegan, gluten-free and made with wholesome ingredients. It’s fluffy, moist and so tender with a luscious yoghurt frosting.
I am back with the final banana bread of 2023 and this amazing Christmassy recipe. Inspired by my love for all things gingerbread, I wanted to show off again how well it pairs with white chocolate and then cranberries are just so perfect this time of year. The combination is so festive while being fantastic for all the family to enjoy, so whether you want to bake this up at the weekend or make this for the big day and have it as a centrepiece dessert, this banana bread will make everyone very happy.
Why will I love this bake?
This banana bread is a really good one:
- Light, fluffy, tender, moist and moreish
- Packed with gingerbread spices
- Loaded with crushed cookies, fresh juicy cranberries and sweet white chocolate
- Easy to make in one bowl
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- Easy to make and bake
- Ideal spread with a luscious and lighter yoghurt frosting
- Made with wholesome ingredients
- Festive, Christmassy and perfect for the holidays
- Ideal as a showstopper cake
- Perfect for dessert or a snack
If you already love the sound of this banana bread then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
Find the full list of ingredients by weight in the recipe card and see my favourites in the “shop the recipe” section below.
For the banana bread:
- Ripe banana: the obvious ingredient! Make sure they are ripe and soft for the best flavour and always remember to weigh them.
- Coconut sugar: for sweetness. Coconut sugar is richer in colour and flavour but you can also use regular or golden caster sugar or light brown sugar.
- Olive oil: for adding moisture, richness and a lovely texture. you can use light or regular olive oil or try avocado, sunflower or another nut oil.
- Smooth almond butter: I love the naturally sweet flavour of almond butter but you can also use cashew or peanut butter or try sunflower seed butter or tahini for a nut-free bake. Make sure it’s smooth and runny.
- Plant based milk and lemon juice: when mixed together, the mixture curdles, forming a buttermilk to bind this egg-free batter.
- Vanilla essence: for flavour.
- Plain or GF plain flour: this keeps the loaf moist and fluffy. If using gluten-free flour, make sure it has xanthan gum in, or add ¼ tsp yourself.
- Raising agents and salt: for the rise and flavour.
- Gingerbread spices: ginger, cinnamon and nutmeg, work wonders in this loaf.
For the add-ins:
- Fresh cranberries: I love the pop of juiciness these add and so much colour. If you cannot find fresh ones, try using raspberries or use dried cranberries.
- Dairy-free white chocolate: make sure it’s dairy-free but there are a few options in supermarkets. If not, use dairy-free milk or dark chocolate and this will be just as delicious.
- Gingerbread cookies: I use regular gingernut cookies for inside the cake but you can use homemade gingerbread, too.
For the frosting:
- Thick coconut yoghurt: the thicker the better for frosting this loaf and I love the Cocos Organic vanilla or natural yoghurt which only contain simple ingredients and taste so good.
- Vanilla protein powder: this is ideal for making the frosting naturally sweet, thick and luscious while adding a lovely vanilla flavour. I use the Form nutrition protein powder or you can try a vanilla buttercream, cinnamon buttercream or even a chocolate ganache on top.
- Maple syrup: to sweeten the frosting, and you can use other syrups like agave.
And to decorate:
- Gingerbread cookies: these are my from my new favourite gingerbread cookie recipe (coming soon) and for now, you can use these delicious gingerbread shapes.
- Sugared cranberries: these look so pretty on top and I have included a quick recipe for homemade ones in the recipe card notes.
Is this gluten-free and nut-free?
This is easily gluten-free as long as you use your preferred gluten-free plain flour blend, ideally with xanthan gum in to help bind the cake. To make this nut-free, swap the almond butter for sunflower seed butter or tahini and check all of your other ingredients.
How do I make this?
This banana bread is simple to make in a few steps:
- Mash the banana until smooth: and prepare all of your ingredients.
- Whisk together all of the wet ingredients: until smooth.
- Add in the dry ingredients: and whisk again.
- Fold in the white chocolate and cranberries: to combine.
- Pour half the batter into the tin: and sprinkle over the cookies.
- Finish off with the rest of the batter: and smooth over the top.
- Bake for 50 minutes: or until well-risen, golden and smelling amazing.
- Allow to cool fully: first in the tin and then on a wire rack.
- Make the frosting: whisk all the ingredients until smooth.
- Spread the frosting over the cake: and decorate with cookies and sugared cranberries.
How long will it last?
This cake will keep for 3-5 days in the fridge in a sealed container, or you can freeze the load, ideally without the frosting and wrapped up well, for 1 month and allow to defrost before decorating.
What else can I bake?
If you are looking for more holiday ideas, how about:
- Peppermint Candy Cane Brownies
- Black Forest Trifle
- Chocolate Chip Gingerbread Layer Cake
- Gingerbread Caramel Cupcakes
- Chocolate Gingerbread Caramel Cheesecake
Gingerbread White Chocolate and Cranberry Banana Bread (Vegan GF)
This Gingerbread White Chocolate and Cranberry Banana Bread is perfect for the holidays, is naturally vegan, gluten-free and made with wholesome ingredients. It’s fluffy, moist and so tender with a luscious yoghurt frosting.
Ingredients
For the Banana Bread:
- 400g ripe banana (3 large or 4 smaller bananas)
- 75g coconut sugar
- 30ml (2 tbsp) olive oil
- 60g runny, smooth almond butter
- 45ml (3 tbsp) plant-based milk + 1 tbsp lemon juice
- 1 tsp vanilla essence
- 240g plain or GF plain flour
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- Spices: 1 tsp cinnamon, 1 tsp ground ginger, ¼ tsp ground nutmeg
- A pinch of salt
For the Add-Ins:
- 60g fresh cranberries
- 50g dairy-free white chocolate
- 50g vegan ginger cookies, crushed
For the Frosting:
- 160g thick coconut yoghurt
- 3 tbsp vanilla protein powder (about 25-30g)
- Spices: 1/4 tsp ginger, 1/4 tsp cinnamon
- 1 tbsp maple syrup
- Gingerbread cookies
- Sugared Cranberries*
Instructions
- Preheat the oven to 160Fan/180ºC and line a loaf tin with parchment paper (9x5-inch).
- To prepare: weigh out and mash the banana. Stir the milk and lemon juice together to curdle, leaving for 5 minutes.
- For the banana bread: into a large mixing bowl, add the mashed banana, sugar, olive oil, almond butter, milk-lemon mix and vanilla. Whisk until smooth and then sift in all of the other ingredients, adding a pinch of salt. Whisk until smooth.
- For the add-ins: fold in the cranberries and white chocolate.
- To bake: pour half of the batter into the tin and smooth over the top. Sprinkle over all the crushed cookies in an even layer and top with the remaining batter. Smooth over the top and bake in the middle of the oven for 50 minutes, or until an inserted skewer comes out clean. You can cover the loaf with tin foil if it’s turning too dark on top.
- To cool: leave in the tin for 10 minutes and then carefully lift out the tin to cool fully on a wire rack.
- For the frosting: whisk together the yoghurt, pristine powder and vanilla until smooth.
- To decorate: spread the frosting over the cake and decorate with some gingerbread cookies and frosted cranberries.
- Slice and serve: and enjoy straight away or keep in a sealed container for 3-5 days, in the fridge. Allow to reach room temperature before eating, and you can freeze the loaf without frosting for 1 month, wrapped well, and allow to defrost before decorating.
Notes
*for the sugared cranberries: melt 1 tbsp sugar in 1 tbsp until dissolved in a saucepan, and remove from the heat just before it starts to bubble. Pour int 80-100g fresh cranberries and ensure they’re all coated with the syrup. Place them all on a silicone mat or parchment paper so they are not touching and allow to rest for 1 – 1.5 hours. Fill a bowl with 2-3 tbsp crunchy sugar (e.g. demerara) and toss the cranberries in the sugar, a few at a time.
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Stay in touch
I look forward to hearing what you think of this Gingerbread White Chocolate and Cranberry Banana Bread so please let me know in the comments below and leave a star review above. Id you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With Christmas banana bread love x
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