Quick and soft cinnamon banana bread with ripe bananas and apples. Making this maple syrup-based, dairy-free quick bread is simple. The middle and top cinnamon apples add fall flavor! Enjoy a slice for breakfast or afternoon tea!
Ingredient
– Bread– 2 cups all-purpose flour– 1 tsp baking soda– 1 tsp baking powder– 1 tsp vanilla extract– 1/4 tsp salt– 1/2 cup applesauce– 1 cup mashed banana– 1/2 cup pure maple syrup– 1/2 cup coconut oil– 2 egg– Middle Layer+Topping– 2 medium sized apples peeled– 1/2 cup sugar – 2 Tbsp coconut oil– 2 Tsp cinnamon
Direction
1
Preheat oven to 350°. Centre the oven rack. Set aside a 9 x 5 loaf pan greased with coconut oil (or any oil) or lined with parchment paper and sprayed with baking spray (or butter or margarine and floured).
2
Mash bananas in a small bowl. Combine egg, sugar, and oil and stir into bananas.
3
Mix flour, sea salt, baking soda, baking powder, and ground cinnamon in a large bowl.
4
Mix chopped apples, sugar, oil, and cinnamon in a small bowl.
5
Add dry ingredients to wet and stir until combined, scraping bowl sides and bottom. Transfer half the batter to your loaf pan.
6
Half of the cinnamon-apple mixture should not touch the loaf pan sides as you spoon it on. Add remaining batter on top.
7
Place the remaining apple mixture on top of the batter, avoiding the pan edges.
8
Bake at 350°F for 55-60 minutes or until a skewer inserted in the center comes out clean. I lower my oven temperature to 325°F for the second 30 minutes (check yours halfway through baking if it's browning too fast).