Go Back

Cinnamon Apple Banana Bread

Cinnamon Apple Banana Bread is a lovely quick bread made extra soft with super ripe bananas. This really easy to make quick bread is made with maple syrup, coconut oil and is dairy-free. Packed with delicious and cozy fall flavors. Delicious cinnamon apples layered in the middle and on top. Smells heavenly while it’s baking!
Author: Lora

Ingredients

  • Bread
  • 2 cups all-purpose flour you could use ½ whole wheat or sub in gluten-free 1-1 flour to make GF
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup applesauce
  • 1 cup mashed bananas (3-4 very ripe)
  • 1/2 cup pure maple syrup
  • 1/2 cup coconut oil *melted
  • 2 eggs
  • Middle Layer+Topping
  • 2 medium sized apples peeled cored and chopped
  • 1/2 cup sugar I used organic cane, but use coconut sugar, if you like
  • 2 Tbsp coconut oil melted
  • 2 Tsp cinnamon

Instructions

  • Preheat oven to 350°. Place a rack in the center of the oven. Prep a 9 x 5 loaf pan by greasing with coconut oil (or whatever oil you like) or line with parchment paper and spray with baking spray (or use butter or margarine, and flour the parchment paper) and set aside.
  • In a small bowl, mash the bananas. Mix the egg with the sugar and oil and stir into the bananas.
  • In a separate large bowl, whisk together the flour, sea salt, baking soda, baking powder, ground cinnamon.
  • In a separate small bowl, mix together the chopped apples, sugar, oil and cinnamon.
  • Fold dry ingredients into wet, stirring until completely combined, scraping side and bottom of bowl as you stir. Spoon out half of the batter into your prepped loaf pan.
  • Spoon on half of the cinnamon-apple mixture onto the batter in loaf pan, trying to not touch sides of the pan. Spoon on the rest of the batter on top.
  • Spoon on the rest of the apple mixture on top of the batter, trying to keep away from edges of the pan.
  • Bake at 350°F for 55-60 minutes, or until a skewer inserted in the center comes out clean.. I usually lower my oven temp to 325°F for the second 30 minutes of baking (every oven is different, so maybe check yours 1/2 way through baking and if it’s browning too fast, lower temp to 325).

Notes

Baking times:
Full size loaf pan - about 55-60 minutes (mine is usually ready at 55 minutes...every oven is different. So check your loaf at about 55 mins).
3 mini loaf pans - about 25 to 35 minutes
muffins - about 20 minutes (may be 15 -25 depending on the size of your tins)