Banana Bread
Banana Bread is something I have only started baking in the last couple of years. It’s something I make for when I want a little sweet treat in the afternoon. 

Most banana bread recipes contain a lot of sugar or a sugar substitute but with my recipe I decided to completely leave out the sugar, and instead used a little apple purée.  For me bananas are sweet enough as they are.

banana Bread

What’s great about this banana bread is that it can be a sweet treat, a snack or even breakfast! This banana bread super moist which is something I love even more as I am not a big fan of dry cakes, muffins etc. So I hope you like this banana bread as much as I do!

Buon Appetito

xo

banana bread

Ingredients
Author | The Unprocessed Pantry

3 bananas, mashed
2 eggs
1 1/4 cup almond flour
6 walnuts, chopped
6-7 dried apricots, chopped
1 tsp cinnamon
1 tsp baking powder
1/4 cup desiccated coconut
2 apples peeled, cored and chopped

Equipment
saucepan
wooden spoon
loaf tin
spatula
mixing bowl
whisk

Suggestions/Variations
This banana bread is very moist, so don’t be worried the toothpick test comes back with a few crumbs sticking to it.

Method
Place the apples in a saucepan with 1/4 cup water, and place over a low heat to cook, stirring occasionally. Remove from the heat once the apples are very soft and almost sauce like! Allow to cool. 

Preheat the oven to 150°c. Grease and line a loaf pan. 

In a mixing bowl, whisk 2 eggs until light and fluffy. Add the banana, apple and mix until combined. 

Add the almond flour, cinnamon, coconut and baking powder, stirring to combine. Add the walnuts and apricots and stir. 

Pour into a loaf pan and bake in the oven for 45-50 minutes or until a toothpick inserted into the bread comes out clean.

Allow to cool before taking out of the tin and slicing.

 


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