This wholesome Apple-Banana Bread is a perfect blend of sweet, spice, and everything nice.
Fall is my favorite season, so I try to figure out a way to recapture its essence any month of the year. That’s why I love this apple-banana bread. Yes, this bread is especially good when apples are in season. But I’ll still make this recipe during a July heat wave when I’m pining for golden autumn leaves, cinnamon spice, and nutmeg.
Fellow fall aficionados will appreciate the apple-forward flavor, accented by the subtle sweetness of overripe bananas. Seriously—it’s fall in a slice. When served warm, you’d think that this apple-banana bread was loaded with butter, except nothing could be further from the truth. Some of the best banana breads I’ve ever tasted are loaded with butter. And you know what? I really, really, love butter. I know people say you can’t have too much of a good thing, but my waistline would disagree. So when I’m craving a rich, almost dessert-worthy banana bread, I look to this apple-banana bread recipe for a healthier way to get my fall craving fix.
Is This Apple-Banana Bread Healthy?
Instead of using butter to moisten this bread, this recipe substitutes applesauce and coconut oil. I’ve found that this mixture of applesauce and coconut oil makes the banana bread incredibly moist and flavorful, and you won’t even miss the butter.
If you want to make this vegan, substitute the eggs with flax eggs. Per egg, mix one tablespoon of flaxseed meal with three tablespoons of water and stir. Let it rest for a few minutes, and then add it to the wet ingredients as the recipe below suggests.
Harnessing Natural Sweetness
When it comes to baking, choosing the right sweeteners can transform a simple loaf into a treat that’s as nourishing as it is delicious. In this apple-banana bread, honey and coconut sugar play a pivotal role. Honey isn’t just a sweetener—it’s a natural humectant, meaning it helps retain moisture, ensuring each slice stays tender for days. Its floral notes subtly enhance the fruit flavors, complementing the natural sweetness of ripe bananas and apples.
Coconut sugar, on the other hand, is a pantry staple worth exploring. Unlike refined sugar, coconut sugar has a lower glycemic index, offering a slower, more sustained energy release. It brings a warm, caramelized depth that pairs beautifully with the apples, balancing the hearty texture with its rich flavor profile. Together, these two sweeteners provide a complex, layered sweetness that elevates this banana bread beyond the ordinary, making it a healthier option without sacrificing taste.
How Do I Store Leftovers?
Place leftovers in an airtight container or sealable plastic bag. They should stay good for up to 3 days. You could extend this by storing the bread in the fridge, but this will affect the texture and moisture. When I know I’m not going to finish my apple-banana bread or any bread, I like to store it in the freezer. When stored in a freezer-proof bag or container, your bread will remain fresh for up to 3 months.
Serving Suggestions
Serve this yummy bread on its own or with a coffee drink like this Homemade Caramel-Vanilla Iced Coffee. Or if you’re in a perpetual fall mood, I’d go with a Hot Toddy Cocktail. It also pairs well with this Gluten-Free Pancake Parfait or even this unique Cottage Cheese Ice Cream I’ve grown to love. And for some extra decadence, slather a slice with Cinnamon Roll Cashew Butter.
Ingredients
For the cinnamon swirl:
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
For the bread
- 1 1/4 cups peeled and diced organic apples about 1 large apple
- 1 teaspoon ground cinnamon plus extra for apple mixture
- 2 cups whole-wheat flour or gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups mashed ripe bananas about 3-4 large bananas
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1/4 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup almond milk unsweetened
Instructions
- Position an oven rack in the lower third of the oven and preheat to 350°F. Grease a 9×5-inch loaf pan with coconut oil or line with parchment paper for easy removal.
- In a small bowl, combine 2 tablespoons of coconut sugar and 1 teaspoon of cinnamon to create your cinnamon swirl mixture. Set aside.
- Toss apples with a sprinkle of cinnamon until they’re nicely coated.
- In a medium bowl, whisk together the whole-wheat flour, baking soda, baking powder, salt, and nutmeg.
- In a large bowl, mash the bananas until smooth. Stir in the melted coconut oil, honey, coconut sugar, and applesauce. Crack in the eggs, pour in the vanilla extract, and mix until well combined.
- Gradually add the dry ingredients to the wet, alternating with the almond milk, and stir until just combined and you see no more flour streaks.
- Pour half of the batter into your prepared loaf pan. Sprinkle half of the cinnamon swirl mixture over it, then layer on the diced apples. Top with the remaining batter and finish with the rest of the cinnamon swirl mixture. Take a knife and swirl it through the batter to create a marbled effect.
- Bake for 60-70 minutes. Check for doneness at around 55 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If the top is browning too quickly, tent with aluminum foil.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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