This moist and completely delicious apple banana bread is like eating apple pie, in the shape of banana bread.
Vegan apple banana bread recipe
Bake this simple banana loaf any time you need some Fall comfort food for breakfast or a healthy dessert.
With no eggs or dairy, the banana bread can easily be adapted for many different diets, including vegan, oil free, low fat, low calorie, and gluten free.
Plus… did I mention the part about how it tastes like apple pie???
You may also like: Chocolate Banana Bread
How to make apple banana bread
This is a kid friendly banana bread recipe that adults love too.
To make it, simply stir all of the ingredients together in a bowl. There is no yeast or stand mixer required.
Smooth the batter into a loaf pan, and bake in the oven until the banana bread is soft and fluffy and the entire kitchen smells like cinnamon sugar.
Leftovers taste even better the next day, and you can also freeze the loaf for a healthy snack any time you are craving homemade banana bread.
I usually leave the peel on the apple for added fiber and a pop of color. Feel free to peel it before dicing if you prefer.
Want muffins instead? Try these Applesauce Muffins
Banana bread variations
Stir in half a cup of diced walnuts, almonds, or pecans before baking.
For a Hawaiian version try this Pineapple Bread, or stir half a cup of shredded coconut into the batter.
If you want a caramel flavor, add a handful of chopped dates or dairy free chopped caramels to the mix.
Other optional additions include raisins, dried cranberries, or a pinch of nutmeg or ginger. Have fun experimenting, and be sure to leave a comment if you do!
Apple banana loaf recipe video
Above – watch the step by step video
The apple banana cake recipe was adapted from my Healthy Banana Bread recipe and this Healthy Apple Pie.
Apple Banana Bread
Ingredients
- 2 cups spelt, white, or oat flour (low carb: Almond Flour Banana Bread)
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cup mashed banana (360g)
- 1 cup diced apple (120g)
- 1/2 cup pure maple syrup or honey or agave
- 1/4 cup milk of choice
- 1/4 cup oil or additional milk
- 2 tsp pure vanilla extract
Instructions
- To make the apple banana bread, preheat the oven to 350 F. Grease a 9×5 loaf pan. Combine the dry ingredients, then add wet to form a batter. Smooth into the pan. Bake on the center rack 48 minutes or until soft and fluffy. Let cool. If you can wait, it is best to loosely cover and refrigerate overnight because the taste and texture are even better the second day.View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Breakfast Options
Joy says
No eggs in the recipe?
CCK Media Team says
No eggs needed in any of Katie’s banana bread recipes 🙂
Maria says
What kind of apples are recommended or did she use in this recipe?
CCK Media Team says
Katie has used a few different types when making this. Braeburn, Granny Smith, Honeycrisp, Pink Lady, or Fuji all work well.
Mary H says
Why can’t you read the reviews? They could be helpful
Chocolate Covered Katie says
Hi Mary, you definitely can! All reader comments/feedback (including the comment you just left) shows up at the bottom of the posts.
Amanda Brown says
I’m super impressed with all the flavor and sweetness without adding any sugar!! It’s perfectly sweet and savory while staying one of the least complex recipes I’ve run across! I couldn’t make (muffins) fast enough! Thanks so much!!
Good job CHOCOLATECOVEREDKATIE!!!!
Amanda says
Can I use whole wheat flour instead? Also, do Granny Smith apples work?
Chocolate Covered Katie says
I haven’t tried so honestly can’t say, but if you don’t mind a denser/less moist texture then it should be okay. Granny Smiths work great.
Eletha Cole says
This was wonderful. I subbed erythitrol for honey, agave, or pure maple and added 1/2 cup almond milk and maple extract since my husband can’t have sugar. I’m sure it changed the flavor somewhat but it was delicious.
CCK Media Team says
Thank you so much for making it, and so glad your version turned out well!
M says
Great recipe
Mila says
hi! first of all thank you so much tor all your recipes – I have friends and family members who are vegan and or keto.. So your recipes are a big help. I remember seeing in one of the comments that you mentioned that you actually measure your ingredients in grams and it’s also possible to see that in the recipe card but I never found out how! especially when it calls for 1/2 cup + 1 TBSP Tofu ( in the greek yogurt cheesecake recipes) I really struggle. Could you please tell me how I can change that?
many thanks in advance
Lydia Baksh says
Easy to make and delicious!
Thank you
Avra says
I made this as written except that I substituted regular white sugar for the maple syrup and added a scant two tablespoons of water to make up for the lost liquid. Came out great! Moist and delicious! I used a combination of white and (homemade) oat flour and went the oil route.
Avra says
I also want to add that I had nearly single-handedly finished almost the whole loaf in two days!
CCK Media Team says
Thank you so much for making it 🙂
Nina kay says
For me the dough turned out like bread. I had to add half cup of fluid(milk) to make it into a more cake like dough. Other than than good recipe.
Sarah says
Hello!! Do you think I can substitute the oil for yogurt?
Joanne says
A good core recipe, next time I’d add more apples even and maybe use a little oil (I did all nutmilk). I decided to double it, but then (oops) realized I quadrupled the sugar (I used mostly applesauce with maybe 25% agave/maple syrup). I did put chopped dates in, that worked great! Definitely would like to do lots more apples as think it’ll be more like an apple cake chock full. I made two versions (with and without dates) and the one without dates was dryer, more like a coffee cake. Maybe I’ll put another banana next time too. I used mostly a gf flour blend w/ maybe 25% of that as oat flour. I sprinkled cinnamon on top and after baking I drizzled some agave on top to sweeten slightly. Will experiment with what I can use instead of oil to add some more moisture and texture. Maybe pumpkin puree…
Joanne says
p.s. I then quadrupled everything btw… so overall came out good! Look forward to tasting tomorrow, since you said even better day after 🙂
Linda says
Made this today and used the extra milk option as we don’t do oil and it is fantastic!
Will be making this again and again 😋😋
Essi says
I just made this today with a couple of modifications and it turned out great! I used half normal flour, 1/4 whole wheat flour and 1/4 oat flour and added two tablespoons of flaxseed into the mix for some extra fibre. For the spices, with cinnamon I added cardamom, ginger and nutmeg. Instead of oil, I used applesauce and some extra milk and also replaced some of the banana with applesauce. Highly recommend this!!
Maria says
Tried this bread this evening. Not sure if it’s supposed to be very moist but it was good. 👍
Cornelia Octavia says
So dense and moist :/ but maybe I overmixed it haha?
B says
Mine came out quite stodgy is that normal? Or should it be more dry. Thanks
CCK Media Team says
It is supposed to be moist and soft, definitely not dry 🙂
Cherie says
My husband begs me to make this bread. His favorite ever…and he’s not vegan.
Joanne says
I made a lot of adjustments due to my health issues . In one bowl i put 2 cups unbleached flour, for salt used less than 1/4 tsp, added the called for 3/4 tsp each cinnamon an baking powder and 1 tsp baking soda. In second bowl i put in 4 small to medium size very ripe bananas ( peels were black over 2 weeks old), in place of the one apple i put in 1/2 cup unsweetened apple sauce, and to replace any oil or milk put in 1/4 cup applesauce, 2 tsp vanilla extract. I tasted batter before adding between 1-2 tsp brown sugar as i don’t like sweet breads. Then i put it in the sprayed loaf pan in the preheated oven and after 48 minutes, left it in oven for 10 minutes with oven off, took it out left it in pan for 20-25 minutes before turning it out onto rack, then put it loosely foiled in fridge overnight
Wow all in my house loved it and now i can make it for my Dad who like me has to watch sugar and fat intake
CCK Media Team says
Your version sounds wonderful 🙂
Sarah says
Hi can I use just normal gluten free flour instead of the spelt flour? I’m intolerant to gluten, dairy and oats..
Also I’ve never done a banana bread or cake without eggs so unsure how it would turn out thanks.
Amanda says
This turned out perfectly! Thanks for an easy and delicious fall recipe.
Linda C says
This apple bread was moist and delicious, as advertized. We all loved it.
Kk says
Love it! Can this be cooked as muffins?
Debbie says
My absolute favorite bread! I used oat flour and extra apples. Love, love, love it! Will definitely be making this quite frequently. Thank you Katie.
Mary Secret says
great recipe.. I’ve been making banana bread for years and adding the apples, has taken it up several notches.