Let's bake a refined-sugar free and eggless Choco chip Banana bread with Cranberries and Coconut Sugar. Perfect for the Holidays or any celebration
Refined Sugarfree baking / eating to a healthy lifestyle
As a family, we have been pretty successful in cutting down refined products (both refined flour and sugar) in most of the cooking / eggless baking at home, while even going sugar free for our everyday coffee / tea / mocktails. Like in the moist sugarfree apple muffins that me and the little one love to bake or this Sugarfree fingermillet Bundt Cake or this Sugarfree Wholewheat Banana Bread, we haven't missed the refined sugars. Fruit Purees like Homemade AppleSauce themselves lend to a natural sweetness. In this bake, I have used Coconut Sugar as a natural sweetener. It was the first ever bake with coconut sugar, and we loved the nuttiness that this sugar provided without adding guilt to the indulgence.
What is coconut sugar? How is it made?
According to Healthline, Coconut sugar, also known as coconut palm sugar, is a natural sweetener derived from the sap of the coconut palm. It is frequently mistaken for palm sugar, which, while similar, is produced from a different species of palm tree. The production of coconut sugar involves a natural two-step process: First, an incision is made on the flower of the coconut palm to collect the liquid sap in containers. Next, the sap is heated until the majority of the water content has evaporated. The resulting product is a brown, granulated sugar that resembles raw cane sugar in color, although its granule size is generally smaller or more inconsistent.
FAQs about this Cranberry Chocochip Bread
How long does this bread keep?
The quick bread keeps well on the countertop for 2-3 days (if it lasts that long!) but I am pretty sure it freezes well. So, make this for a quick snack or take it along for potlucks. Either way its a winner.
Can I use refined sugar or molasses or jaggery in this recipe?
By all means, the quantity (depending on how sweet it would be) and the bake time would definitely vary.
Prep time : 20mins, Bake time : 40-45 mins (varies from oven to oven); makes : ONE 9*5 pan loaf
Other holiday bakes you may like on the blog:
What you need to make Sugarfree Cranberry Chocochip bread
Dry ingredients:
- 1 cup APF (All Purpose Flour / Maida)
- ¾ cup Wholewheat flour ( I used Stone ground atta)
- ¼ Oats flour (Pulse less than ¼ cup Quick cooking Oats to get finely powdered ¼ cup Oats powder)
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ⅙ teaspoon Salt
Wet ingredients:
- Coconut sugar - ⅔ cup
- Overripe banana - 2 medium ( I used 4 small)
- Neutral Oil - ⅓ cup
- Milk - ⅓ cup (can sub with almond / peanut milk for vegan version)
- Applesauce - ¼ cup
- Vanilla essence / extract - 1 tsp
- Dried Cranberries - ⅓ cup
- Chocochips - ⅓ cup
PIN FOR LATER
Tips and tricks for a moist and well done Cranberry Chocochip bread
- Sieve the flours well
- Keep all ingredients at room temperature including the fruit puree (if using)
- Grease the mould / cake liners if not non stick
- Do not over mix the wet and dry ingredients, simply fold till no dry streaks are found
- You may sub the wholewheat flour with All Purpose (liquid proportion may slightly vary then)
- Bananas are an egg substitute used here.
- If using eggs, either skip the bananas or adjust dry – wet ratio accordingly
- You may add white / brown sugar in place of honey if you don’t prefer sugarfree treats.
- Adjust fruit puree quantity accordingly. Do a taste test before pouring into the baking mould.
How to make Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar:
- Grease and line a loaf pan (I used a nonstick 9*5 pan, but you could use a 8 ½ * 4 ½ for better results)
- Sift all the dry ingredients twice over in a large bowl.
- Beat the oil, mashed banana and coconut sugar in another bowl till the sugar is melted, fold in the milk, applesauce, vanilla essence and mix once.
- Add the dry ingredients to the wet mixture and gently fold in along with the cranberries and chocochips (reserve a few choco chips for topping). Do not overbeat
- When there are no dry streaks of flour, pour into prepared loaf pan , top with remaining chocochips and bake for 40-45 mins till a toothpick comes clean from the centre of the pan.
- Rest in the pan for further 5-7 mins, then invert onto a wire rack.
- Slice when cool to required size
- Serve warm or at room temperature.
Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar
Ingredients
Dry ingredients:
- 1 cup APF All Purpose Flour / Maida
- ¾ cup Wholewheat flour I used Stone ground atta
- ¼ cup Oats flour Pulse less than ¼ cup Quick cooking Oats to get finely powdered ¼ cup Oats powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ⅙ teaspoon Salt
Wet ingredients:
- ⅔ cup Coconut sugar
- 2 medium Overripe banana I used 4 small
- ⅓ cup Neutral Oil
- ⅓ cup Milk can sub with almond / peanut milk for vegan version
- ¼ cup Applesauce
- 1 teaspoon Vanilla essence / extract
- ⅓ cup Dried Cranberries
- ⅓ cup Chocochips
Instructions
- Grease and line a loaf pan (I used a nonstick 9*5 pan, but you could use a 8 ½ * 4 ½ for better results)
- Sift all the dry ingredients twice over in a large bowl.
- Beat the oil, mashed banana and coconut sugar in another bowl till the sugar is melted, fold in the milk, applesauce, vanilla essence and mix once.
- Add the dry ingredients to the wet mixture and gently fold in along with the cranberries and chocochips (reserve a few choco chips for topping). Do not overbeat
- When there are no dry streaks of flour, pour into prepared loaf pan , top with remaining chocochips and bake for 40-45 mins till a toothpick comes clean from the centre of the pan.
- Rest in the pan for further 5-7 mins, then invert onto a wire rack.
- Slice when cool to required size
- Serve warm or at room temperature.
Notes
- Sieve the flours well
- Keep all ingredients at room temperature including the fruit puree (if using)
- Grease the mould / cake liners if not non stick
- Do not over mix the wet and dry ingredients, simply fold till no dry streaks are found
- You may sub the wholewheat flour with All Purpose (liquid proportion may slightly vary then)
- Bananas are an egg substitute used here.
- If using eggs, either skip the bananas or adjust dry – wet ratio accordingly
- You may add white / brown sugar in place of honey if you don’t prefer sugarfree treats.
- Adjust fruit puree quantity accordingly. Do a taste test before pouring into the baking mould.
Sheila says
wow kalyani 🙂 bread looks perfect, with chocochip i can finish all sliced, it is too addictive 🙂
Robin says
I love baking with coconut sugar. As soon as I tried it, it became a real favorite. Glad I have a new recipe to try! Thanks for sharing.
Kalyani says
awww ! u r welcome Robin! it sure was a delight to work with...
Smruti Ashar says
Kalyani your cranberry studded bread looks so wonderful! I have never baked with coconut sugar, sounds like fun. I should try this one really soon!
Kalyani says
yup ! give it a shot Smruti .. am sure u would love baking with Coconut Sugar
Sarah R says
I love ALL banana bread. Yum!
Pavani says
Wow what a moist and beautiful bread. It looks amazing.
Kalyani says
thanks Pavani
A Day in the Life on the Farm says
Yep, there is no way I would have to worry about how long this bread would last on the counter. It would be gone in a flash.
Kalyani says
yup ! I worried too much ! it was gone sooner than I expected to, and my mom indulged in it too 😀
Julie says
This loaf of bread is just loaded with delicious ingredients. I would never miss sugar.
Kalyani says
we didnt miss Sugar either, Julie.. was a delight to bake and dig into 🙂
Karen says
I've never tried coconut sugar, and now I feel the urge to hunt some down!
Kalyani says
you should Karen, such a delight to bake with 🙂
Namita says
Hello Kalyani, your loaf looks so beautiful studded with cranberries and chocochips. It is a very healthy loaf with whole wheat and oats.
Kalyani says
Thanks Namita ! yes the family enjoyed the healthy n guiltfree loaf 🙂
Rocio RivGen says
It's a delicious and healthy bread .
Mayuri Patel says
Kalyani, the loaf looks so moist and soft. I've heard so much about coconut sugar, I would love to add that to my bakes. Got to look for some.
Kalyani says
thanks for this theme, Mayuri... and yes, it was moist and yum too 🙂 do give it a shot...
Cindy says
I never used coconut sugar. Does it change the texture?
Kalyani says
it didnt change the texture, Cindy ! in fact I didnt miss the sugar at all 🙂
Bakingyummies says
Your combination of ingredients sounds delicious!
Holly @ abakershouse.com says
Very nicely done without sugar! Sounds great!
Kalyani says
Thanks Holly !
Priya vj says
Soft and delicious bread. Liked the use of coconut sugar in place of refined sugar.
Kalyani says
Thank you.
Jayashree. T. Rao says
The cake looks soft and moist. I am yet to use coconut sugar in my cooking. Your recipe looks easy and tasty to begin with.
Priya Srinivasan says
Oh yumm, never say no to banana bread! Love this one with cranberries and coconut sugar kalyani! Like the combination of flours you have used here! Delish share kalyani!
Kalyani says
Thanks Priya. Do try it with coconut sugar when you have access to it
Jayashree. T.Rao says
The bread looks soft and tasty. I am yet to use the coconut sugar in my kitchen. Will follow your recipe.
Kalyani says
Thanks Jayashree. Coconut sugar is very easily available online these days. Do try
Seema says
WOw! this was a perfect bake to take to the End of year breakfast meet at School. It as a well appreciated recipe.
Kalyani says
Thanks so much for trying this out, Seema. Glad you liked it