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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.
Made this. Delicious success. A few mods for my on-hand supplies:
I used 1 cup AP flour + 3/4 cup almond flour. Used 2TBSP brown sugar only & added a TBSP of hemp hearts. I added 2TBSP extra of plant milk as the batter seemed a bit dry (likely sugar + hemp hearts combo & that my bananas were Med not LG) & that loosened it enough. Baked at 350 for 50 mins as oven only goes in 25 degree increments & it came out tasty & moist. Lost a little loft out of the oven which means I need to replace my baking powder. Love how flavorful & dense it is & love that it’s dairy & egg free.
Good to know.
I made the bread reminded me of the muffins we used to have with coffee kids and grown ups both enjoyed the dish immensely
Thank you 😊
Awesome
brilliant discovery this morning!love how you set your recipe out so clearly and with options.thankyou x
Found this recipe when I was trying to find quality foods for my son who became a vegan. It was a hit! My extended family loves it, and we make it instead of non vegan.
Awesome
Wow, it was perfect. It will become a firm favourite
A big merci from Brittany, France.
merci, merci
I am a notoriously terrible baker. Everybody knows it. This banana apple bread is the one thing that consistently turns out great.
Trust me, if I can bake this you can too (and others will love it).
Delicious! Thank you!
Yay! So glad it works every time!
Thank you, Richa, for another brilliant recipe! I really appreciate how robust and flexible your recipes are, as well as all the advice you provide about possible substitutions. Unlike other bloggers’ recipes (many of which don’t succeed even when followed to the letter), yours succeed every time. I think that this was the best banana bread I’ve ever had.
In case it is of interest to anyone, I will include the specifics: for the flour, we used 250 g King Arthur white whole-wheat flour. For the plant milk, we used Unsweetened Edensoy. Since we didn’t have pumpkin spice, we used 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon nutmeg. We omitted the sugar but included the molasses (I like desserts to be only slightly sweet; most people would probably like their banana bread sweeter). We used 1/4 cup of raisins. We also omitted the nut butter/oil (I’ve been vegan for a long time, but because of stress, I developed some health problems that I have been able to resolve only by going on an ultra-low-fat diet. I know that you get tired of people going on about oil; so I want to clarify that this is not meant to be a criticism of the recipe. I miss the crispiness oil provides in baked desserts).
Please know that there are people out there who are grateful that you exist and that you develop and generously provide such delicious, creative, and foolproof recipes.
nice attention to detail – thank you
Turned out really yummy . My husband and toddler daughter loves it. I used whole wheat flour and buckwheat flour and tsp of cacao powder.
I made this bread today for my family. It is delicious! Like another reviewer, I did not add sugar. I used ripe bananas that I had previously frozen in chunks. When defrosted, they are as sweet as candy. I used all whole wheat flour, and I added chocolate chips and chopped raw cashews as suggested. All of your recipes are consistently delicious. Thank you for being such a reliable resource of good food, Richa!
Hai, can I use something else instead of blackstrap molasses or completely omit it?
Omit