Vegan Banana Apple Bread
I hope everyone is having a fabulous week! Today I am sharing my recipe for a banana apple bread which is 100% dairy free, egg free, refined sugar free and could be made gluten free by changing out the flour, so it certainly ticks all the boxes.
The banana apple bread gets its sweetness from using over ripe bananas, fresh apple, a small amount of coconut sugar and some maple syrup. If you like your treats on the sweeter side you can always add a bit more coconut sugar or maple syrup however I find it sweet enough as it is.
As we move into autumn it’s once again cool enough to turn our ovens on and do some baking. I absolutely LOVE this time of year, traditionally the ‘harvest’ time where we experience the rewards of a fruitful growing season over summer. There are plenty of great fruits and veggies to work with in the kitchen and it’s time to create some more nourishing and warming meals to support our health and wellness as we head into the cooler months.
This banana apple bread can be cut into slices and stored in an airtight container in the refrigerator for up to 7 days. It is the perfect work lunchbox snack or afternoon treat, I especially love heating it up and enjoying with a cup of tea on the side.
As with all of my recipes, if you give this a go, please let me know in the comments below how you liked it, if you share it on social media please tag me @kiahs.kitchen or #KiahsKitchen so I can see your creations!
I really hope you enjoy this recipe!
Until next time,
Vegan Banana Apple Bread
A delicious and easy banana bread recipe which is dairy free, egg free and refined sugar free. Great to make on a Sunday for snacks during the week, stores well in the fridge and can be enjoyed warm or cold.
- 1 tbsp flaxseeds
- 3 tbsp water
- 3 large over ripe bananas
- 1 medium apple
- 1/3 cup coconut sugar
- 1 tbsp maple syrup
- 1/4 cup coconut oil
- 1 cup almond milk (or other plant based milk)
- 1 cup organic flour
- 1 cup organic self raising flour
- 2 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp cinnamon
- 2 tbsp chopped walnuts
Preheat oven to 180 degrees celsius (fan forced)
Combine the flaxseeds and water in a small bowl and set aside to soak
Grease a loaf tin with some coconut oil and line with baking paper
Add the dry ingredients (flour, self raising flour, baking powder, bicarbonate soda and cinnamon) to a large mixing bowl and stir to combine, create a well in the centre
Grate the apple (skin on) and set aside
In NutriBullet or food processor, combine the three bananas, coconut oil, almond milk, coconut sugar and maple syrup and blend until smooth
Add the blended banana mixture, the grated apple and the flaxseed/water mixture to the bowl of dry ingredients and gently fold through until everything is combined
Pour mixture into the prepared tin and sprinkle the chopped walnuts on top
Place banana loaf in the oven and bake for 45 minutes
Insert a skewer into the banana bread, if it comes out clean it's cooked through, if it comes out with batter on it, cook for a further five minutes
Once cooked, remove the banana bread from the oven and place on a cooling rack for 15 minutes or so
Slice banana bread and serve warm, enjoy with a cup of tea or coffee
Leftovers can be stored in an airtight container in the refrigerator for up to 7 days. To ensure the bread is sweet, it is important to use over ripe bananas. If you have a sweet tooth, add some extra coconut sugar or maple syrup to taste.