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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.
Looked promising from the outside but no matter how long I baked it, the inside just never firmed up and stayed a big stodge. Regrets on not halving the recipe, at least only half of the ingredients would have been wasted.
Oh no, I am
Sorry it didn’t work. This happens becuase of 1 or 2 reasons. 1. There’s too much moisture in the mix. Apples and Bananas both can be extra moist and they may have needed extra flour (2-4 tbsp more). Errors in measuring Flours and the fruit might have added to the Batter being too moist. Banana bread batter isn’t gooey but easily can have extra moisture. Did you change anything? What flours did you use?
2. If the bread didn’t rise properly that means the baking powder was old and that would also lead to a gummy inside
Same
The texture of this makes me want to cry, it’s PERFECT! Soft, moist, springy but not soggy – all the things banana bread should be.
And the chocolate chips just give it that extra decadent feel. I used regular milk chocolate chips because that’s what I had, and I’m glad I did. The bread could’ve been a little sweeter (but that’s my fault – I was stingy with the coconut sugar I used), but the chocolate chips sort of make up for that.
I’ve finally found a banana bread that my sister and I both like – she likes denser, firmer breads, and I prefer mine a little more cake-like. This satisfied us both.
I want to make this again already, and the first loaf hasn’t even been eaten yet! So good 🙂 thank you Richa!
I love this bread. When I first saw the recipe and comments, I was a bit worried about the bread turning out gummy in the middle. But it came out great. I used 100% whole grain Einkorn flour (192 g) and 80 g raisins (instead of the nuts).
that’s great – thank you for the nice review & helpful info
I was really excited to try this recipe. The smell of the batter was so good.
But it took me more than 1.5 hours and the batter is still so gooey and doesn’t seem to be done :\
I’ve put it back in the oven again.
I followed the recipe to the T.
Where could I have gone wrong?
This feels like a healthy recipe which I really do want to try again.
If the bread takes that long and stays gooey in the middle the. It’s 1 of the following. 1. The baking powder is old and didn’t function well . 2. That was too much moisture in the batter. This can easily happenwith flour measuring errors or any changes in the recipe
Hello, can I sub the sugar or nut butter with apple sauce? I’m trying to reduce the calories to bake for my diabetic parents.
You can omit both. Don’t use more than 1 tbsp applesauce as that will add too much moisture and the bread won’t rise well.
My oven only has 25 degrees increments . 350 / 375 F ? Do you think leaving it at 350 for about 50- 55 mins will work ?
Yes
I am all out of bananas but dying to make this bread, would it work with applesauce instead? Maybe using one cup of apple sauce to sub for the mashed bananas? And if
I think that could work
Hi Richa,
I just made this banana bread using half spelt & half oat flour, added 20g psyllium husk and it worked out perfect! I also added a greated carrot instead of the apple. It’s soo good, thank you for yet another great recipe 🙂
This recipe looks so promising and I can’t wait to try it! But I don’t have 2 of the ingredients mentioned. Can I use whole wheat flour (atta) instead of spelt flour? Also, Maple syrup instead of blackstrap molasses ( or completely omit it)? Thank you so much in advance!
yes, use a mix of atta and all purpose flour. Atta has less gluten, so too much of it it can end up making a dense bread.
Can I substitute the oil for apple sauce?
yes