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.
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.
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.
More Breakfast Loafs and Muffins from the blog.
- Banana Walnut Breakfast Loaf. Gluten-free
- Banana Oat Quinoa Quick Bread bar.
- Pumpkin Sunshine Loaf. Gluten-free
- Banana Chocolate Bread.
- 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 
etc and fold in. Drop the batter into a lined loaf pan.
Bake until done. Cool for 10 minutes then remove from the pan and cool completely before slicing.
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
- 1 3/4 cup (218.75 g) flour I use 1 cup spelt/white whole wheat + 3/4 cup unbleached white flour
- 2 1/4 tsp (2.25 tsp) baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1 tsp pumpkin pie spice or cinnamon or other spices of choice
- 1/4 tsp (0.25 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 (122 ml) 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 (125 g) grated apple 1 regular size apple shredded
- A few Tbsps walnuts, pecans, vegan chocolate, dried fruit, chopped dates or other additions
Instructions
- 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.
Susan says
October 16, 2017 at 5:38 amCould I use Buckwheat flour instead of the spelt flour?
Richa says
October 16, 2017 at 8:05 pmbuckwheat is gluten-free and it would need help from some starches and gums to make the loaf. you an try 3/4 cup buckwheat, 1/2 cup almond flour and 1/4 cup starch mixed in and add a cup of the nixture and fold in, then add more to get a thick muffin life batter.
Susan says
October 17, 2017 at 2:54 amHave just made this and it is amazing, thank you for a great recipe. I actually didn’t add any sugar only the 1 tbsp molasses, I waited to taste the mix before adding any sugar and my bananas must have been sweet enough, so even more impressed that there isn’t much added sugar.
Richa says
October 17, 2017 at 10:53 amAwesome! Yes, the bread doesnt really need added sugar with nicely ripe bananas and if you adding some dried fruit or chocolate. Glad it turned out good!
Emily says
December 20, 2017 at 9:04 pmcan you give some suggestions on adjusting the recipe for high altitude? The bread did not rise and the baking soda taste was very pronounced. Usually, I have trouble with some recipes because I am at altitude but after looking through other comments I’m not sure what the problem was
Richa says
December 29, 2017 at 12:03 amhmm, did the bread rise initially and then fall? Maybe bake it longer.
There is only 1/4 tsp baking soda in the recipe, so that shouldnt add any flavor.
fruitlovingvegan says
January 16, 2018 at 2:31 amThis is my absolute favourite banana bread recipe! I’ve made it many times. Sometimes I use grated carrot instead of apple and add in walnuts, pecan and raisins to make a ehalthy banana carrot cake! I use very ripe bananas and add a few derops of stevia so I don’t need to use the sugar. But even without stevia it tastes great 🙂
Richa says
January 16, 2018 at 10:01 amAwesome idea to use carrots!
Lisa Robertson says
April 16, 2019 at 12:29 pmLove this idea!
Cris says
January 22, 2018 at 2:37 pmHi Richa,
I love this recipe , but my bread came out gooey. I did everythin right . I read all the reviews before and I just don’t get it . I cooked it for 40 min. 365F and then 20 min. on 350F
I used 2tbsp of oil like you said on the recipe.
I used 1/2 cup of SO Delicius coconut milk Beverage.
1 1/2 cup of organic all purpose flour and 1/4 cup almond flour. I have and digital electric oven. I followed all your instrutions.
Richa says
January 22, 2018 at 2:55 pmHmm, Is it gooey in the middle and the bottom or gooey overall? If it is gooey mostly at the bottom and middles , then Depending on the loaf pan it might have needed additional baking time. Always check with a toothpick from the center. if it comes out sticky, continue to bake for another 15 mins and then check.
Barb says
May 25, 2018 at 11:41 amCan the unbleached white flour be replaced with brown rice flour or natural almond flour?
Richa says
May 25, 2018 at 11:55 amTry this one https://www.veganricha.com/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html . You can use apple instead of carrot.
Direct subs of gluten-free flours doesnt usually work with a 1 on 1 sub and the recipes needs many changes. There is usually a gluten-free version or similar version ont he blog that is already adjusted for gluten-free baking, so use that recipe.
Barb says
May 25, 2018 at 2:52 pmThanks for responding. I wasn’t trying for gluten free. Just trying to avoid white flour. Should have phrased the question differently
Richa says
May 25, 2018 at 3:07 pmthe flours you suggested are both gluten-free, so they work very differently. You can use a whole grain gluten flour like wheat or spelt as a direct sub in this recipe.
Barb says
May 25, 2018 at 3:25 pmOh, I see. Thanks much
Rehha says
September 11, 2018 at 7:04 amHey Richa , this recipie sound really good .. will bake and let u know how it turned out.
You are my go to for all vegan recipes ..
Thankyou for your amazing work
Love Rehha
Debby says
September 17, 2018 at 7:55 amI made it last friday and it is sooo good! I left out the molasse because I didn’t have any at home, but it worked anyway. Even my (absolutely non-vegan) grandma wanted to have the recipe 😄💪 thank you!
Dana says
December 25, 2018 at 8:13 amThis recipe popped up on my FB feed first thing Christmas morning and it felt like the perfect thing to have baking in the oven while the kids waited for breakfast. Came out perfectly!
I used spelt and white combo, and this was my first time trying almond butter in lieu of oil, plus never considered adding apple in a quickbread. Quick mix in the Vitamix, topped with crushed holiday candied pecans and everybody enjoyed! Thank you,
Richa says
December 29, 2018 at 1:38 amawesome!
Fran J says
January 3, 2019 at 8:23 amI enjoyed the bread. I substituted honey for the molasses, my oil was canola and used almond flour. It was very light and tasty.
Mora says
January 5, 2019 at 5:53 amGreat recipe! I’ve made it gluten free. I used half buckwheat flour and half oat flour and added 2 flax eggs. Perfect consistency !
Lisa says
January 13, 2019 at 4:35 pmI had to keep testing and adding more time to the baking. I finally took it out of the oven after 40 min and it was still not cooked in the center. I have to believe the 10-15 min bake time is a typo. Wasted ingredients.
Richa says
January 13, 2019 at 5:52 pmits 40 mins at 365 F and then 10-15 mins more at 350 deg. See step above the 350 temp. it will take 50 to 55 mins
Marta says
April 26, 2019 at 12:49 pmIs it possible to substitute the nut butter (nuts allergy)?
Thanks!
Richa says
April 26, 2019 at 5:06 pmyes omit and use add oil
Lisa Amerio says
May 5, 2019 at 4:23 amI love the way you explain the recipe, (and that lovely video as back up)!
It is so straight forward and very easy to make. I am a newbie to a plant based way of eating and I really struggled at first baking without eggs or butter!! This recipe is amazing. Works every time. It is saved in my favourites and a now go to recipe. I used the oil and in place of the nut butter. It has worked everytime. Thank you for sharing all your hard work that goes into producing a recipe that actually works.
Richa says
May 5, 2019 at 10:43 amAwesome!! Thanks! I cook the same way that a bit of changes here and there should generally work, so the recipes reflect that
Nicola Grossi says
July 23, 2019 at 12:46 pmI only have regular molasses (Grandma’s brand, ‘unsulphured’) and this calls for blackstrap.
Searching other sites, I found that recipes calling for just regular “Molasses” say do NOT substitute blackstrap, or the recipe will probably turn out awful — but nothing about the reverse.
What does the blackstrap molasses do in this recipe? What, if any adjustments should I make ?
Richa says
July 23, 2019 at 2:04 pmThat is true in recipes that use a larger amount of molasses. Like ginger molasses cookies if theyuse regular molasses will turn out harder and stronger flavored with black strap. Here either will work as it is a small quantity and is just adding a mild flavor to the bread.
Nicole says
September 6, 2019 at 7:39 amVery sweet, not too dense
Sheryl says
October 14, 2019 at 6:38 pmI’d like to make muffins instead of a loaf. What adjustments would you make to baking time for this modification? Thanks!
Richa says
October 14, 2019 at 7:29 pmbake for 22 mins and then check. i usually bake muffins for 22 to 25 mins
Sheryl says
October 14, 2019 at 8:36 pmAt 365 or 350?
Richa says
October 14, 2019 at 9:35 pm365
Leah says
October 29, 2019 at 4:34 pmCan I use regular all purpose flour? Any adjustments?
Richa says
October 30, 2019 at 11:48 amshould work just fine.Add 1-2 tbspmore flour if needed
Sue Higgins says
January 27, 2020 at 1:13 amCan I freeze this?
Richa says
January 27, 2020 at 4:54 pmyes
Maria says
February 1, 2020 at 3:24 pmCan I substitute the oil for apple sauce?
Richa says
February 2, 2020 at 11:54 amyes
Priya says
April 5, 2020 at 10:17 amThis 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!
Richa says
April 5, 2020 at 5:19 pmyes, 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.
Sylwia says
April 22, 2020 at 1:27 amHi 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 🙂
Maria Pia says
April 23, 2020 at 6:38 amI 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
Vegan Richa Support says
April 24, 2020 at 10:42 amI think that could work
Ac says
May 30, 2020 at 7:11 amMy oven only has 25 degrees increments . 350 / 375 F ? Do you think leaving it at 350 for about 50- 55 mins will work ?
Richa says
May 30, 2020 at 5:44 pmYes
Sushma says
July 7, 2020 at 12:00 amHello, can I sub the sugar or nut butter with apple sauce? I’m trying to reduce the calories to bake for my diabetic parents.
Richa says
July 7, 2020 at 12:17 amYou 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.
Sushma says
July 7, 2020 at 11:40 pmI 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.
Richa says
July 8, 2020 at 8:49 amIf 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
Clair says
September 29, 2020 at 2:07 pmI 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).
Vegan Richa Support says
September 30, 2020 at 8:59 pmthat’s great – thank you for the nice review & helpful info
Tanya says
September 30, 2020 at 10:40 amThe 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!
Tina says
October 22, 2020 at 4:15 amLooked 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.
Richa says
October 22, 2020 at 10:12 pmOh 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
Gita says
November 24, 2020 at 10:48 pmHai, can I use something else instead of blackstrap molasses or completely omit it?
Richa says
November 25, 2020 at 12:06 amOmit
Karin says
January 3, 2021 at 7:49 pmI 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!