Cranberry Chocolate Chip Banana Bread

This cranberry chocolate chip banana bread is healthy, hearty, and hands-down one of the easiest things you can bake with ripe bananas. It’s naturally sweetened with just fruit, packed with fiber from oats, and gives you just enough chocolate to make breakfast feel a little indulgent. Whether you’re feeding kids, meal-prepping for the week, or just craving something warm and wholesome, this one’s a keeper.

If you’re into easy, nourishing bakes that taste like a treat, you’ll also love my Cherry Almond Breakfast Cookies, Strawberry Banana Breakfast Cookies, or these Easy Banana Trail Mix Breakfast Cookies. They’re just as simple and delicious!

I love this cranberry chocolate chip banana bread because it’s everything a quick breakfast should be: no refined sugar, made in one bowl, and loaded with flavor and texture. Whether you’re rushing out the door or sitting down with coffee, it feels a little special every time.

Why You’ll Love This Cranberry Chocolate Chip Banana Bread

• It’s naturally sweet and filling, thanks to ripe bananas and hearty oats. The oats give it a satisfying texture and the bananas bring all the moisture and natural sugar you need.
• You only need one bowl and a few pantry staples. No mixer, no fancy tools—just a fork and a mixing bowl.
• Cranberries and apricots add a fun tart-sweet twist. Their chewy, fruity flavor adds a layer of complexity and makes each bite a little surprise.
• It’s perfect for breakfast, snack time, or a wholesome dessert. I’ve served it at brunch and also tucked slices into lunchboxes.
• Cranberry chocolate chip banana bread is freezer-friendly and meal prep approved. Make a double batch, freeze half, and future you will thank you.

Ingredients Needed For Cranberry Chocolate Chip Banana Bread

• Ripe Bananas. These are the heart of the recipe, adding natural sweetness and moisture. The riper, the better—think lots of brown spots.
• Oats. I use old-fashioned rolled oats which give the bread a great chewy texture. Quick oats will work in a pinch but may bake up softer.
• Peanut Butter. This adds richness, protein, and healthy fats to keep you satisfied. I prefer natural creamy peanut butter without added sugar.
• Chocolate Chips. Just enough to make it feel indulgent. I like using semi-sweet mini chips so they melt into every bite.
• Dried Cranberries. Their tartness contrasts beautifully with the sweet banana and chocolate. You can use unsweetened or sweetened.
• Dried Apricots. Chop them up small so every slice has some fruity chew. They bring a sunny sweetness that complements the banana perfectly.
• Vanilla Extract. Adds warmth and rounds out the flavors.
• Salt. Just a pinch to balance all the sweetness and enhance flavor.

How I Make Cranberry Chocolate Chip Banana Bread

(This is a quick overview of how I make cranberry chocolate chip banana bread, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Mash the bananas. I do this right in the mixing bowl with a fork until mostly smooth.

Stir in everything else. Add oats, peanut butter, vanilla, salt, chocolate chips, cranberries, and chopped apricots. Mix until evenly combined.

Spread into a loaf pan. I always line mine with parchment for easy removal and cleanup.

Bake. At 350°F for about 25 to 30 minutes. It should look golden and feel set when gently pressed in the center.

Cool and slice. Let it cool completely before slicing thick. This helps the texture set and keeps it from crumbling.

How to Pack Banana Bread for School and Work

For school lunchboxes or busy morning commutes, here’s how I make banana bread travel-friendly:

1. Wrap individual slices. Once the loaf is fully cooled, slice thick and wrap each slice in parchment or wax paper, then tuck into a reusable snack bag or container.
2. Add a little protein. Pair it with a hard-boiled egg, yogurt pouch, or cheese stick to balance out the carbs and keep energy steady.
3. Use silicone muffin cups. They keep slices from sliding around in a lunchbox and separate the bread from juicy fruits or veggies.
4. Make it mini. Bake the batter in muffin tins instead of a loaf for naturally portable portions—perfect for grab-and-go.
5. Freeze and pack ahead. Keep individually wrapped slices in the freezer, and toss a frozen one into a lunchbox in the morning. It’ll thaw by snack time and help keep everything else cool.

Cranberry Banana Bread Recipe Variations

• Chunky Nut Banana Bread. Add 1/3 cup of chopped walnuts, pecans, or hazelnuts for a nutty crunch in every bite.
• Tropical Twist. Swap the apricots for chopped dried pineapple or mango, and add a handful of shredded coconut.
• Spiced Banana Bread. Mix in 1/2 teaspoon of cinnamon, a pinch of nutmeg, and a dash of ground ginger for a warm, cozy flavor.
• Berry Blend. Replace cranberries with chopped dried cherries, blueberries, or raspberries for a different fruity note.
• Zesty Citrus. Add a teaspoon of orange or lemon zest to brighten up the flavor and complement the dried fruit.
• Chocolate Lover’s Version. Double the chocolate chips or mix dark and white chocolate chips for extra indulgence.
• Nut-Free Version. Use sunflower seed butter or oat butter in place of peanut butter.
• Low-Sugar Option. Cut the chocolate chips in half or skip them completely, and add extra dried fruit for natural sweetness.
• Gluten-Free Option. Be sure to use certified gluten-free oats if needed.
• High-Protein Boost. Mix in a scoop of vanilla protein powder or collagen powder for a more filling loaf.
• Mini Loaf or Muffin Style. Divide the batter into mini loaf pans or muffin tins and reduce baking time to about 15–20 minutes.

Cranberry Chocolate Chip Banana Bread Recipe Substitutions

• Swap peanut butter with almond butter, cashew butter, or sunflower seed butter for a different flavor profile.
• Use quick oats if that’s all you have, just know the texture will be a bit softer.
• Replace apricots with chopped dates, raisins, or dried cherries for another layer of fruity flavor.
• Want it less sweet? Skip the chocolate chips or reduce the amount.

Storing / Freezing Cranberry Chocolate Chip Banana Bread

Once completely cooled, I slice the banana bread thick and store it in an airtight container. It keeps well at room temperature for up to 3 days, or in the fridge for up to a week if you want it to last longer.

For freezing, wrap each slice individually in parchment or wax paper, then place them all in a freezer-safe bag or container. This makes it super easy to grab just one when you need it. They’ll keep beautifully for up to 2 months.

To enjoy from frozen, let a slice thaw at room temp for 30–60 minutes, or warm it gently in the microwave for about 20 seconds for that fresh-baked feel.

FAQs About Cranberry Chocolate Chip Banana Bread

More Healthy Breakfast Goodies

Print