Coconut Cranberry Banana Bread
Coconut cranberry banana bread? It sounds kind of out of the ordinary, but I promise, it's delicious! I created it based on the banana bread recipe I typically use, but with healthy swaps and additions.
The biggest difference are the flours in it, coconut and oat flour. They're not 100% necessary to use but I highly recommend at least giving the coconut flour a try. The oat flour can easily be substituted for regular flour.
The other major changes are utilizing coconut sugar and maple syrup as sweeteners. And the coconut oil vs. traditional butter makes this bread SUPER moist!
The best part is this is a treat you can feel good about eating because it's filled with whole, natural ingredients.
I tend to prefer storing the final product in the fridge so it lasts longer (about a week), and so it hardens up a little.