Is it Thanksgiving yet?

I mean, seriously…I’m ready for Christmas already.

I’m ready to sing Christmas carols and watch Judy Garland movies while sipping hot cocoa by the fire.

I’m also ready for the cool front coming this week.

Hello, 30 degree temps…I love you.

I also love not sticking to the driver’s seat of my car because it’s 85 degrees in November.

On any given day of the week you can bet I’m baking something.

Most often it’s of the banana bread kind.


I’m pretty sure this stuff has Christmas written all over it.


This stuff is super melt in your mouth.


I mean, I stuffed it with fresh cranberries which are like


a requirement for the fall holidays.


It’s like a tart/sweet smash-bang!


Oh, and then I trashed it up w/ some walnuts


and coconut.


You totally should’ve seen that one coming.




Oh, and ya know I added some coconut butter on top.


Only because coconut butter


is my life.


 Crunch time people…Thanksgiving is less than 3 weeks away.

Cranberry Coconut Banana Bread
Recipe type: Breakfast, Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 9

Melt in your mouth banana bread stuffed w/ fresh, tart cranberries, walnuts, and coconut. Paleo, gluten-free, refined sugar-free.
  • 3 overripe, mashed bananas
  • ¼ c. extra-virgin olive oil
  • 1 c. granulated stevia
  • 2 large eggs
  • ¼ c. + 2 T. coconut flour
  • ½ t. salt
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • 1.5 t. baking powder
  • 1 c. finely chopped fresh cranberries
  • ½ c. chopped walnuts
  • ½ c. unsweetened, shredded coconut

  1. Preheat the oven to 350 degrees F. Grease an 8×8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, whisk together the bananas, evoo, stevia, and eggs until combined.
  3. Stir in the coconut flour, salt, cinnamon, baking soda, and baking powder until smooth.
  4. Fold in the cranberries, walnuts, and coconut.
  5. Spread the batter evenly into the prepared baking dish and bake for 40-45 minutes or until lightly golden and when a toothpick is inserted into the center of the bread, it comes out clean.
  6. Let cool slightly, slice into squares, and serve topped w/ melted coconut butter.

Nutrition Information
Serving size: 9 Calories: 180 Fat: 13g Saturated fat: 3g Unsaturated fat: 9.1g Carbohydrates: 14g Sugar: 5.4g Sodium: 298mg Fiber: 4g Protein: 4g Cholesterol: 0mg



  1. Sarah says:

    Would this recipe work with liquid stevia?

    • Chelsy says:

      Sarah, I am not sure, I have never worked w/ liquid stevia…it depends on how much you use. Too much liquid would make the texture runny I’m guessing.

  2. This is a great recipe! I just found your blog and love that you use coconut flour so much. I’m truly addicted to it!:) Great recipe, I’ll have to share with my readers in this Friday’s Fabulous Finds post:) I’ll link back to your site!

    • Chelsy says:

      Thanks Heather! Have to try those stuffin muffins on your blog! They look fab! Thanks for stopping by! :)

  3. Do you know how much coconut sugar or sucanat I would use in place of Stevia? I thought a cup of sugar is equal to like a teaspoon of Stevia so that would be like 4 cups of sugar if I converted a cup of Stevia in your recipe to regular sugar! That doesn’t seem quite right! These look AMAZING and I can’t wait to make them!

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