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
Ingredients
- 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
Instructions
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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.)
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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.
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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.
Recipe Notes
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.
