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One Bowl Vegan Banana Apple Bread. This moist Vegan Banana Bread has ripe banana, shredded apple and nut butter. Add Walnuts or chocolate chips. Vegan Breakfast Recipe.
I am the only person in the house who gets to eat Banana breads. Hubbs is allergic, so I end up making loafs with other fruit puree more often. Our breakfasts most days are a savory affair. We always keep some time in the morning to cook up and eat breakfast with each other. Snacking during the day is another matter. Depending on the day and the meals, I reach out for nuts as the default snack option. Nuts are great if I eat a few, too many and I get pimples and a double chin. A slice of a hearty loaf like this makes for a great snack to last till the next meal and to keep me away from the big bowl of nuts.Â
Make this Easy Vegan Banana Apple Bread filled with bananas, apple, nut butter, no added oil, nuts and chocolate chips. This banana bread has shredded apple in it. Use zucchini to make Banana Zucchini bread. You can add finely chopped apple as well for chunkier pieces. Make it with all spelt or wheat pastry flour or half and half whole grain + unbleached white.Â
This bread needs one bowl. Whisk in the dry ingredients. Blend up the banana with non dairy milk. No banana chunks, no mashing needed. Add in the apple and nuts. Bake, slice and serve. For a gluten-free option see GF Banana Walnut Breakfast Loaf. You can also make the batter into Vegan Banana Apple muffins. Bake for 20 to 25 minutes.Â
More Breakfast Loafs and Muffins from the blog.Â
- Banana Walnut Breakfast Loaf. Gluten-free
- Banana Oat Quinoa Quick Bread bar.Â
- Pumpkin Sunshine Loaf.  Gluten-free
- Banana Chocolate Bread.Â
- Pumpkin Cream Cheese Muffins
Steps:
Whisk all the dry ingredients and spices (pumpkin pie spice or other) in a bowl.
Blend the banana with non diary milk and nut butter and add to the bowl.
Add in the apples, nuts, Vegan Chocolate Chips 
Bake until done. Cool for 10 minutes then remove from the pan and cool completely before slicing.Â
Slice and store on the counter for the day and refrigerated (for upto 4 days) if storing for longer.
Video:
One Bowl Vegan Banana Apple Bread
Ingredients Â
- 1 3/4 cup flour, I use 1 cup spelt/white whole wheat + 3/4 cup unbleached white flour
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp pumpkin pie spice, or cinnamon or other spices of choice
- 1/4 tsp salt
- 3 to 4 Tbsp powdered / fine sugar or sweetener, depends on how ripe the bananas are. Use less or more. I use raw sugar or coconut sugar that has been ground to a fine state in a blender
- 1/2 cup non dairy milk
- 2 large ripe bananas
- 1 Tbsp blackstrap molasses
- 2 Tbsp nut butter or use oil, I use almond butter
- 1 tsp vanilla extract
- 1 cup grated apple, 1 regular size apple shredded
- A few Tbsps walnuts, pecans, vegan chocolate, dried fruit, chopped dates or other additions
InstructionsÂ
- Preheat the oven to 365 degrees F / 180ºc
- In a bowl whisk all the dry ingredients really well. (flour through sugar, including sugar).
- In a small blender, add banana, non dairy milk, nut butter, molasses, vanilla. Blend until smooth. (You can also mash the banana in a bowl until smooth then mix in the non dairy milk, nut butter and molasses). Add to the bowl. Mix until well combined into a stiff batter. Add grated apple. Add walnuts, other nuts, dates, or chocolate chips. I added 2 tbsp chopped walnuts, 1 Tbsp chopped cashews and 2 Tbsp chocolate chips. fold in well.
- Transfer batter to parchment lines loaf pan. Sprinkle chopped nuts on top (optional).
- Bake for 40 minutes at 365 degrees F / 180ºc.
- Reduce heat to 350 degrees F / 170ºc. Bake for 10 to 15 minutes or until toothpick from the center comes out almost clean.
- Cool for 10 minutes in the pan. Remove from the pan and cool completely before slicing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made it but unfortunately it isn’t cooking on the inside. The outside is super crunchy but the inside is doughy. I have now had it in the oven for 30min longer than it called for .
Hmm, I am not sure. Did you change anything in the recipe? different flours etc? It could also be the baking powder. If it is doughy, then the bread didnt leaven well in the middle.
Hi! I would like to bake this today, do you think it is ok to add coconut flour? Like a spoon or two?
yes, 1 to 2 tbsp will do
hmm, I have added 3 bananas , could this be the reason why this bread did’t raise well? it is not horrible but not amazing and I can really taste the baking powder on my tongue…
It’s hard to say why it didn’t rise well. Banana sizes can vary and a bit much banana would add more wet and would need longer baking time. What flour did you use and how much coconut flour?
Are you sure it was baking powder or was it baking soda? Usually larger amounts of baking soda is what can add a distinct bitter /soapy flavor to the baked result. If you can taste the baking powder, it could be that it didnt mix in well or had lumps, which also explains less rise (as the baking powder didnt mix in well). The recipes uses 2.5 tsp baking Powder and a 1/4 tsp soda.
well maybe to was soda actually! I prepared the dough in the food processor so I would to believe it was mixed well…
re flour I added 1,5 tbsp. coconut flour and the rest oat flour. I was baking it much longer, but then it became too brown.
Anyway, will try again and will not mess up with ingredients! Hope it will work fine next time as it looks delicious!
yes, baking soda has a strong flavor and you need much less (about a quarter of the amount of baking powder) for similar rise.
Did you use all oat flour and no wheat flour? That is the reason it did not rise then. Oat flour doesnt have any gluten, so it cannot hold the rising structure.
This is baking right now and I can’t wait to try it! I topped mine with toasted flax seeds and hemp seeds. Thanks for this recipe!
I tried the banana Apple bread recipe exactly the the way you have given except I did not have molasses. It came out okay, tasted good but the center is dence and sticky. Even if Infolow the recipe properly all my eggless cakes are sticky and dence in the middle. What is the reason and can you help? Thanks
Hi Vidhya,
I suspect its the oven. Ovens can vary in temperatures by 50 degrees, even if they say they are at 350 F, they might be actually heating at 300 degrees F. which means the cake or bread will take much longer to fully bake. If you can get an oven thermometer, that would be the first thing to check. If you can’t get one, then bake the bread for longer(10 to 20mins). Bake till a toothpick from the center comes out completely clean.
The other suspect would be baking powder. If the breads and cakes are rising well, then he baking powder is ok and it is the oven. I think if all the cakes are coming out sticky in the middle, then it is most likely the oven temperature.
Dear Richa, may i please ask what other purees can be used besides banana- for various reasons it will not be ingredient of choice for my family, but i still want on this fabulous bread action 🙂 Can I substitute for any fruits like prune, fig, apples?
Good subs would be pumpkin, butternut squash or sweet potato puree. You can also use applesauce or similar other slightly cooked puree of a fruit which purees into a very moist/wet puree. Add about a 3/4 cup of the puree. if the mixture seems too stiff, you can fold in a few tbsps more.
You can also use this recipe for pumpkin bread which makes an amazing moist and well rising bread. https://fettabbau-trim.today/2015/11/1-bowl-vegan-pumpkin-bread-recipe.html%3C/a%3E%3C/p%3E
Thank you so much!
This is the best vegan banana bread recipe I have come across!! Simple ingredients that I already have in the cupboard, and the best part is how beautiful it turned out! So soft and fluffy and light, compared to every other attempt I have made at vegan banana bread which turn out dense and rubbery! And this loaf looks impressive, because it rises so well and looks just like it’s non-vegan counterparts! The apple does such a good job at keeping the bread soft and moist, and this sweet loaf is just absolutely delicious! I added soaked sultanas, but nuts and seeds or every chocolate would be great too, because it’s such a versatile recipe I could easily add in anything I wanted! I love how it has very little oil and added sugar too! I will definitely be making it again when I have my next lot of over-ripe bananas, maybe as muffins or another loaf! Thank you!!
Awesome!! <3