Apple Banana Bread
Apples and cinnamon add a cozy fall twist to this Apple Banana Bread. This easy quick bread recipe is a delicious way to welcome the fall season!
Servings: 1 9-5 loaf
Ingredients
- 1 cup mashed bananas about 3-4 very ripe
- 1 egg
- ¾ cup cane sugar or coconut sugar or white sugar
- ¼ cup coconut oil or whatever mild oil you like
- 2 cups of flour you could use ½ whole wheat or sub in gluten-free 1-1 flour to make GF
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼ milk I used unsweetened almond (use whatever nut or regular milk you like)
- 2 medium sized apples peeled, cored and chopped
- Raw sugar (turbinado) to sprinkle on top
Instructions
- Preheat oven to 350°. Place a rack in the center of the oven. Line a 9 x 5 loaf pan with parchment paper and spray with baking spray (or butter 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 (regular salt is fine too), baking soda, baking powder, ground cinnamon and ground ginger.
- Add the dry ingredients to the banana mixture. Stir in the milk (I used unsweetened almond milk).
- Fold in the apple pieces.
- Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Sprinkle on the turbinado sugar (if using).
- Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 20-30 minutes, or until a skewer inserted in the center comes out clean. Every oven is different. I like to lower heat halfway through baking time so that it doesn't bake up too quickly and brown too fast.
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)