This vegan One Bowl Apple Banana Bread from Vegan Richa’s Everyday Kitchen by Richa Hingle comes together very easily and is also simple to adjust to your preferences. Add 1/4 cup (19g) unsweetened dried shredded coconut for a caramelized, coconutty flavor profile. Add 1/4 cup (65g) peanut butter or almond butter for a nut butter banana bread. Use generous amounts of cinnamon, nutmeg, and cardamom for a warming, fragrant loaf.
One-Bowl Banana Apple Bread
- 2 1/2 cups (300g) white whole-wheat flour or unbleached all-purpose flour (or a gluten-free flour blend to make gluten-free, see note)
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons pumpkin pie spice (see note)
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 3 to 4 tablespoons (24 to 32g) confectioners’ sugar, coconut sugar, or other sweetener
- 2 large or 3 medium very ripe bananas
- 1/2 cup (120ml) nondairy milk
- 1 tablespoon blackstrap molasses or maple syrup
- 2 tablespoons (32g) smooth almond butter or other nut butter (or coconut oil to make nut-free)
- 1 teaspoon vanilla extract
- 1 cup (180g) shredded Fuji or Gala apple
- 4 tablespoons (32g) toasted walnuts or pecans (or unsweetened dried shredded coconut to make nut-free)
- 3 tablespoons (30g) nondairy semi-sweet chocolate chips or chopped dried fruit
Preheat the oven to 365°F (185°C). Line a 9 x 5-inch (23 x 13cm) loaf pan with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cardamom, salt, and confectioners’ sugar. (Use 3 tablespoons [24g] confectioners’ sugar if the bananas are very sweet; use 4 tablespoons [32g] if they are not very sweet.)
In a small blender, combine the bananas, milk, molasses, almond butter, and vanilla. Blend until smooth and add the puree to the flour mixture. (Alternatively, mash the banana in a medium bowl until smooth, then add the milk, molasses, almond butter, and vanilla, stirring to combine.) Stir until the dry and wet ingredients are well combined and form a stiff batter. Add the apple, walnuts, and chocolate chips and stir to combine. Transfer the batter to the loaf pan. Top with additional chocolate chips, if desired.
Bake the bread for 40 minutes. Reduce the heat to 350°F (180°C). Bake for 10 to 15 minutes, or until a toothpick inserted in the center comes out almost clean. Cool the loaf for 10 minutes in the pan. Remove the loaf from the pan and transfer it to a cooling rack. Let it cool completely before slicing. Store the loaf on the counter for the day and refrigerate for up to 5 days.
If you decide to make this recipe gluten-free, it is best to make muffins rather than a loaf. To make muffins, bake them at 375°F (190°C) for 18 to 22 minutes.
If you don’t have pumpkin pie spice, use a combination of 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, and a pinch ground cloves.
From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.