Description
This ultra moist banana bread recipe incorporates some of the best Autumn flavors. Made with a combination of apples, bananas, Greek yogurt, and coconut oil, this recipe is lower in added sugar than other banana bread options, and butter-free.
Ingredients
Units
Scale
- 1 apple
- 2 medium bananas
- 2 eggs
- 1/3 cup canola oil
- 3 tbsp coconut oil
- 1/2 cup plain Greek yogurt
- 1 tsp pure vanilla extract
- 1.5 cups gluten-free all purpose flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- Topping: 1 apple
Instructions
- Preheat the oven to 375℉/190℃ and line a loaf pan with parchment paper.
- Chop the apple into small cubes.
- Mash the bananas with a fork in a large mixing bowl.
- Add the eggs, canola oil, coconut butter, Greek yogurt and vanilla to the mixing bowl. Stir until all the ingredients are well-combined.
- Add the flour, brown sugar, baking powder, baking soda, salt and ground cinnamon to the wet ingredients. Stir until all the ingredients are well-combined, and a thick batter forms.
- Mix the apple cubes into the batter.
- Pour the batter into the lined loaf tin, and smooth with a spatula.
- Thinly slice the remaining apple, and arrange on top of the batter.
- Insert the loaf tin into the oven, and bake for 45-50 minutes or until a toothpick comes out clean. (Start checking the banana bread after roughly 35-40 minutes).
- Allow the banana bread to cool. Enjoy!