Apple Banana Bread
This wholesome apple banana bread is a perfect blend of sweet, spice, and everything nice.
Servings 12
Calories 186kcal
Ingredients
- 1/2 cup unsweetened applesauce
- 1/4 cup honey
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon plus extra for apple mixture
- 2 cups whole wheat flour or gluten-free all-purpose flour for a GF option
- 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
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups peeled and diced organic apples about 1 large apple
- 1/4 cup almond milk unsweetened
For the Cinnamon Swirl:
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
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.
- Peel and dice your apple into small chunks. Toss them 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. DEVOUR!
Nutrition
Calories: 186kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 172mg | Potassium: 228mg | Fiber: 3g | Sugar: 14g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg