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Grain-Free orange cranberry banana bread:

Usually around Christmas time I stock up on fresh organic cranberries so that I have plenty to whip up a variety of baked or savory dishes for the winter festivities. But I also freeze enough to enjoy my favorite cranberry recipes throughout the year! And if you are like me and have some frozen cranberries stashed in your freeze, then this grain-free orange cranberry banana bread needs to happen!

Here is what you’ll need to make this bread:

  1. Eggs
  2. Banana
  3. Maple syrup
  4. Coconut oil
  5. Almond extract
  6. Fresh orange juice
  7. Orange zest
  8. Almond flour
  9. Tapioca flour
  10. Coconut flour
  11. Flaxseed meal
  12. Cinnamon
  13. Nutmeg
  14. Cardamom
  15. Salt
  16. Baking soda
  17. Cranberries
  18. Raw coconut butter

How to prepare batter:

This recipe is super easy to prepare! First, whisk your eggs in a large bowl. And then mash the ripe banana with the eggs. Next, add the rest of the wet ingredients and mix. And then add in the dry ingredients and mix it until incorporated. Fold in the cranberries, add to a lined loaf pan, add some additional cranberries on top, and optional, cinnamon sugar seasoning,  and bake 350°F for 45-50 minutes, or until a toothpick comes out clean. And if the top is browning too much, cover, and continue to bake.


And once the bread is done baking, let bread cool completely. Melt some raw coconut butter and drizzle on top of the bread. And transfer to the refrigerator to allow the coconut butter to set.


And feel free to slice into desired thickness, I prefer my slices thick. And so I ended up with 10 thick slices.

Storing bread:

I like to store mine in an airtight container in the refrigerator. This bread also freezes really well, I typically will slice up, and then individually wrap each slice. This makes it easier to pull out of the freezer, defrost, reheat, and enjoy.

Grain Free Orange Cranberry Banana Bread


  • 4 eggs
  • 1 ripe banana
  • 1/2 cup melted coconut oil
  • 1 tsp almond extract
  • 1/2 cup fresh orange juice
  • 1 1/2 tsp orange zest
  • 1/4-1/2 cup maple syrup
  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/4 cup flaxseed meal
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 cup fresh cranberries + extra for top frozen will work too
  • 1-2 Tbsp raw coconut butter



  • Whisk your eggs in a large bowl
  • Mash the banana with the eggs, add in the rest of the wet ingredients, and mix
  • Add in the dry ingredients and mix
  • Fold in the cranberries
  • Add to a lined loaf pan
  • Top with additional cranberries
  • Bake 350°F for 45-50 minutes or until a toothpick comes out clean (if the top is browning too much, cover, and continue to bake)
  • Let cool completely
  • Drizzle raw coconut butter on top and transfer to refrigerator to allow the coconut butter to set