This wholesome apple banana bread is a perfect blend of sweet, spice, and everything nice.
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Fall is my favorite season, so I try to figure out a way to enjoy it any month of the year. That’s why I love this apple banana bread. Yeah, this bread is especially good when apples are in season. But I’ll still make this recipe during a July heatwave 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. In fact, I’d say this bread is pretty darn healthy. And while this recipe is a bit more involved than some of my simpler banana bread varieties, your tastebuds will thank you.
Is Apple Banana Bread Healthy?
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. When I’m craving a rich, almost dessert-worthy banana bread, I look to this apple banana bread recipe. Instead of butter, I use apple sauce, which acts as a moistening agent, just like the butter would. I also add coconut oil, too because it’s considered a healthier fat. I’ve found that this mixture of apple sauce 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, feel free to substitute the eggs with flax eggs. Haven’t heard of flax eggs? No worries—it’s super simple. For each egg, mix 1 tablespoon of flaxseed meal with 2 ½ 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.
Coconut Sugar and Honey — Sweet Substitutes
In our Western diet, it’s easy to ignore the amount of refined sugars we creep into everything we eat. My recipe tries to avoid refined sugars by using honey and coconut sugar. Honey is heartily sweet and also helps keep the banana bread from drying out. Even better, it’s loaded with antioxidants. On the other hand, coconut sugar is a less popular but excellent alternative. I won’t lie. Coconut sugar is expensive. However, its low glycemic index makes it worth every cent. Plus, its caramel-forward taste softens the earthiness of the whole wheat flour used in this recipe. What do you think? Tell me in the comment section below!
INGREDIENTS
- 1/2 cup unsweetened applesauce as a butter alternative
- 1/4 cup honey in place of granulated sugar
- 1/4 cup coconut sugar as a healthier brown sugar alternative
- 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 aluminum-free
- 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 a healthier fat choice
- 2 large eggs preferably free-range or organic
- 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
Prep
Arrange the oven rack in the lower part and heat to 350°F. Line a 9×5-inch loaf pan with oil or parchment.
Swirl Mix
Combine 2 tablespoons coconut sugar with a teaspoon cinnamon and set aside.
Apple
Dice and dust your apple with cinnamon.
Dry Ingredients
Combine flour, baking soda, baking powder, salt, and nutmeg in a bowl.
Wet Ingredients
In another bowl, mash bananas, mix in oil, honey, sugar, applesauce, eggs, and vanilla extract.
Combine
Mix dry ingredients into wet, with almond milk intermittently.
Layer
Pour half batter into the pan, sprinkle with swirl mix, add apples, more batter and remaining swirl mix.
Bake and Cool
Bake for 60-70 minutes, check with a toothpick. Cool in the pan for a bit, then on a wire rack.
Devour!
FAQs & Tips
After making the apple banana bread, place it in an airtight container or sealable plastic bag. It should be good for up to three days. You could extend its life 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, really, I like to store it in the freezer. When stored in a freezer-proof bag or container, your bread will remain fresh.
Oh, I know the lure of a fresh-out-of-the-oven baked good. However, I’d wait until the pan is cool before diving in because it’ll be hard to cut. You want to give the apple banana bread some time to settle.
Yes, that’s a great option. If you decide to go that route, start with 1 ¼ teaspoons and work your way up.
You can! My original recipe calls for whole wheat flour, but a gluten-free all-purpose flour blend would work as well. You’ll want to make sure you pick a flour blend that contains xantham gum or guar gum. These ingredients act as a binding agent so that the bread won’t crumble. Be forewarned—when you bake gluten-free, you may need to make some subtle adjustments to the ingredients or bake times.
Serving Suggestions
Serve this yummy bread on its own or with a coffee drink like my homemade caramel vanilla iced coffee. Or if you’re in a perpetual Fall mood like myself, I’d go with a hot toddy cocktail. It also pairs well with parfaits 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.
Apple Banana Bread
Ingredients
- 1/2 cup unsweetened applesauce as a butter alternative
- 1/4 cup honey in place of granulated sugar
- 1/4 cup coconut sugar as a healthier brown sugar alternative
- 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 aluminum-free
- 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 a healthier fat choice
- 2 large eggs preferably free-range or organic
- 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
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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.
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In a small bowl, combine 2 tablespoons of coconut sugar and 1 teaspoon of cinnamon to create your cinnamon swirl mixture. Set aside.
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Peel and dice your apple into small chunks. Toss them with a sprinkle of cinnamon until they’re nicely coated.
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In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and nutmeg.
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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.
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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.
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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.
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Slide the pan into the oven and 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.
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Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. DEVOUR!
Nutrition
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