Cinnamon Banana Apple Bread is a vegan loaf that's moist, soft, and packed with apple and banana sweetness in every bite.
This easy one-bowl recipe is dairy-free, made without milk or eggs, and perfect for breakfast or a wholesome dessert.
If you love this fruit combo, don't miss my fluffy apple banana cake.
Cinnamon banana apple bread is one of my favorite fall comfort foods. I love how the warm spices and sweet fruit highlight the abundance of produce God blesses us with this season.
If you enjoy cozy flavors like this, you'll also love my apple cinnamon pancakes.
I love baking with bananas because they naturally sweeten, bind, and give baked goods that irresistible moist and tender texture.
Over the years, I've experimented with flavors like banana pumpkin bread, chocolate chunk banana bread, blackberry banana bread, and even gram flour banana bread, and this loaf has quickly become a personal favorite.
It's delightful for breakfast with caramelized apples, peanut butter, or dried cranberry sauce, or as a cozy afternoon snack paired with ginger cinnamon tea.
Jump to:
🍏Ingredients
- Apple: Use your favorite variety. I recommend a sweet apple for natural sweetness and flavor.
- Bananas: Use ripe or overripe bananas with brown spots for the best sweetness and texture.
- Flour: I've tried both all-purpose and whole wheat flour, and they both work well.
- Sugar: I used cane sugar, but white or brown sugar works well as an alternative.
- Vegetable oil: Use a neutral oil like sunflower or grapeseed to keep the flavor light.
- Cinnamon: Adds a warm spice that complements the apple and banana perfectly.
- Baking soda & baking powder: Help the bread rise and stay light and fluffy.
- Vinegar: Reacts with baking soda to create a tender, soft crumb.
- Vanilla: Enhances the flavors and adds subtle sweetness.
- Salt: Balances the sweetness and brings out the other flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Cinnamon Banana Apple Bread
Step 1: Preheat your oven to 350°F (180°C). In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt.
Step 2: Add the grated apple, mashed bananas, oil, vanilla, and vinegar to the dry ingredients. Gently fold everything together. Don't overmix.
Step 3: Pour the batter into a 9x5-inch loaf pan lined with parchment paper. If you like, top with a few banana and apple slices and a light sprinkle of sugar.
Step 4: Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
📋Variations
- Stir in ¼ cup chopped nuts (walnuts, pecans, or almonds) for crunch.
- Add 2-3 tablespoons of raisins or dried cranberries for natural sweetness.
- Add a pinch of nutmeg or ground ginger along with the cinnamon for extra warmth.
💡Marinela's Tips
- Use ripe bananas: The riper, the better-they add natural sweetness and help create a tender, moist loaf.
- Measure your fruit: Use 1 cup of mashed banana and 1 cup of grated apple. Accurate measurements are key. Too much or too little can change the texture of your bread
- Don't overmix: Fold the wet and dry ingredients gently to keep the bread light and fluffy.
❓Frequently Asked Questions (FAQ's)
Keep the bread at room temperature for up to 2 days, in the fridge for up to a week, or freeze slices for up to 2 months to enjoy later.
Yes, you can replace vegetable oil with unsweetened applesauce to keep it moist and vegan.
I haven't tried it myself, but I think it should work using a 1:1 ratio of gluten-free baking flour to regular flour.
📖 Recipe
Cinnamon Banana Apple Bread (Vegan)
Equipment
- Grater
- large mixing bowl
- 9x5 inch loaf pan lined with parchment paper
Ingredients
Dry Ingredients
- 1 + ½ cups all-purpose flour spooned and leveled
- ¾ cup cane sugar or white/brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
Wet Ingredients
- 1 cup mashed bananas
- 1 cup apple grated, lightly packed
- ¼ cup vegetable oil
- 1 teaspoon apple cider vinegar or white vinegar
- teaspoon vanilla
Instructions
- Preheat the oven to 350°F (180°C). In a large bowl, mix the dry ingredients.1 + ½ cups all-purpose flour, ¾ cup cane sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 pinch salt
- Add the grated apple, mashed bananas, oil, vanilla, and vinegar. Gently fold together. Don't overmix.1 cup mashed bananas, 1 cup apple, ¼ cup vegetable oil, 1 teaspoon apple cider vinegar, teaspoon vanilla
- Pour the batter into a 9x5-inch loaf pan lined with parchment paper. Top with banana or apple slices and sprinkle a little sugar if desired.
- Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use ripe bananas and a sweet apple for natural sweetness and tender texture.
- Measure your fruit correctly. Use 1 cup of mashed banana and 1 cup of grated apple to achieve the perfect texture. Too much or too little can affect the bread's consistency.
- Don't overmix the batter to keep the bread soft and fluffy.
- Keep at room temperature for up to 2 days.
- Refrigerate for up to 1 week.
- Store slices in the freezer for up to 2 months.
Nutrition
If you try this banana apple bread, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
Rene says
This is super delicious! I used gluten free 1:1 flour, granulated monkfruit/allulose blend in place of the cane sugar, honeycrisp apples, and only 1 Tbsp. of canola oil + 3 Tbsp. of unsweetened applesauce to cut the fat and calories. I was about 2 Tbsp. short of the cup of mashed bananas, so I added 2 Tbsp. pumpkin puree. Mine baked up perfectly in 55 minutes, covering with foil during the last 10 minutes to prevent excess browning. This is moist and flavorful. I might add a touch more cinnamon next time, but I will definitely make this again! Thank you for the yummy recipe.
Marinela Malcheva says
Thank you for sharing, Rene! Your tweaks sound delicious. I love all your swaps and additions, and I’m so happy the bread came out moist and flavorful.