The best and easiest way to use ripe bananas and extra apples is to turn them into a banana bread! One bowl. All the ingredients in your pantry and just so delicious with a hot beverage!
This collaboration of bananas and apples is a perfect transition into the autumn months with the warm cinnamon and vanilla notes. It pairs so well with a hot cup of tea or coffee on a crisp fall afternoon. My family had such a great time making this treat after picking fresh apples at our local orchard and I’m sure yours will enjoy it just as much! Best of all it tastes and smells like a warm pie!
What’s in this banana bread?
All you need is some pantry ingredients & you can whip this loaf up in time for dinner! You’ll love it even MORE with a homemade vegan caramel sauce (all you need is maple syrup, coconut oil or cream, and nut butter!), toasted candied pecans (or walnuts!) & caramelized apples!
- Ripe Bananas – add the perfect sweetness. I’ve used frozen and super ripe ones and it turns out the same
- Apples – compliments the sweetness of this bread with chunks of apples that are tart!
- Coconut yogurt – creates a deliciously moist loaf without the use of any dairy
- Cinnamon – brings in the warm autumn notes to this baked treat
How easy is this to make?
Guys, this is literally a one bowl recipe! I’m always looking for a quick thing to whip together and pop in the oven and this bread is perfect for that. Mix everything up, pour in the pan, bake, and enjoy!
I add my wet ingredients first and mix it well. I then add the sugar and mix it again. Finally I add all the dry ingredients with flour being the last. I add the flour slowly and integrate it with the ingredients. I don’t overmix it.
What kind of apples should I use?
Traditionally it’s always good to use the more of the sour types such as granny smith and McIntosh. It gives a nice tart flavour to contrast the sweetness of the bananas and sugar mixed into the loaf.
However, it doesn’t make or break the recipe if you only had red delicious or honey crisp on hand. You can toss in whatever you have in the fridge and it will still taste amazing.
Why aren’t there any eggs in this recipe?
I make my recipes without any dairy or eggs. This recipe turns out delicious without eggs and I use coconut yogurt and coconut oil to add to the moistness of this loaf. Alternatively, you could replace the yogurt with 1/2 cup of applesauce instead.
Can you make this gluten-free?
You could replace one of the cups of white flour with oat flour. You could also try using 1:1 gluten free flour that’s popular on the market. I haven’t tried it with either yet so if you do make a gluten free version of this recipe, please let me know!
Can you use another fruit instead?
Absolutely! I’ve paired it with everything. This is such a versatile recipe and pairs with just about anything. I’ve tried:
Can you turn this loaf into muffins instead?
Yes! You can make muffins instead of a loaf. I would fill in my muffin tray and bake in the oven at 350F for about 20-22 minutes or until a toothpick comes out clean. This can be a perfect snack idea for when your kids (or you!) go to school or work.
You could add some protein powder to make it packed with protein as well.
How do you store the bread?
Sliced or unsliced, I keep this bread stored in an airtight container on the counter for 2 days or in the fridge for up to 5 days. To reheat, I like to slice it and pop it in the microwave for 10-15 seconds. If you happen to have leftovers, you can wrap it up and place into the freezer for up to 3 months. Reheat in the microwave or let it warm to room temperature on the counter.
This bread is so delicious as is but sometimes I like to add some toppings for that final touch. My go to’s for this bread is a vegan caramel sauce (make it homemade with maple syrup, coconut oil or cream and nut butter!), caramelised apples, toasted pecans, and some edible flowers for a pop of colour.
I say if you’re going to make this for friends or family you MUST make some icing or streusel to scatter on top. It’s so worth the effort!
Fancy some more loaf recipes? Try:
Apple Banana Bread
- 3 bananas medium, ripe, mashed
- 2 cups flour
- 1/2 cup coconut oil (slightly melted)
- 1/2 cup yogurt (coconut, room temperature)
- 1/2 cup milk plant based
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla powder
- 1 tsp cinnamon powder
- 3/4 cup coconut sugar or white sugar
- 1 cup apples (peeled and diced)
- Preheat the oven to 350 F. Grease a loaf pan
- Combine the coconut oil, coconut yogurt, and plant based milk. Mix well.
- Mix in bananas.
- Add in dry ingredients.
- Fold in apples.
- Pour into the loaf pan and bake for 70 minutes.
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