Apple Pie Banana Bread
I’ve been experimenting in the kitchen for a while now, trying to merge comforting classics with a hint of unexpected flavor, and this apple pie banana bread is a product of that journey. Combining the familiar moistness of banana bread with the bright, tart notes of apple and the warm spices of a traditional apple pie, this recipe has quickly become a favorite in my home.
This post may contain affiliate links, please read our privacy policy for details.
Recipe Tips
Bananas Matter: Use bananas that are very ripe—almost overripe—for maximum sweetness and moisture. Mashing them well ensures they blend evenly into the batter
Choose the Right Apples: I prefer using firm apples like Granny Smith or Honeycrisp. Their slight tartness and firm texture hold up during baking and create a nice contrast to the soft bread
Spice it Up Slowly: Start with a measured blend of cinnamon, nutmeg, and a hint of allspice. Taste the batter before baking and adjust the spices gradually. A tiny pinch of clove can add extra depth without overwhelming the other flavors
Gentle Mixing: Once the wet and dry ingredients are combined, fold in the apples (and nuts, if you’re using them) with a gentle hand. Overmixing can lead to a dense loaf, so a careful stir is key
Oven Preheat: Make sure your oven is fully preheated to the right temperature. This not only helps the bread rise evenly but also ensures a beautifully golden crust while keeping the interior moist
At Room Temperature: Store in an airtight container for up to three days
In the Refrigerator: Wrap the bread tightly in plastic wrap and refrigerate for up to one week
For Long-Term Storage: Slice the bread and place the portions in a freezer-safe bag. It will keep for up to three months in the freezer. When you’re ready to enjoy it again, thaw at room temperature or warm gently in the oven
More Banana Bread Recipes:
Apple Pie Banana Bread
Ingredients
Banana Bread Base:
- 2 1/4 cups gluten free 1:1 flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 3-4 large bananas mashed
- 1/4 cup coconut oil melted
- 2/3 cup maple syrup
- 1 tsp vanilla bean paste
- 1/2 tsp salt
- 2 large eggs room temperature
- 1/2 cup cottage cheese blended
Apple Filling:
- 1 1/4 cups apple peeled and diced
- 1/4 cup coconut sugar
- 2 tsp cinnamon
- 2 tbsp gluten free 1:1 flour
Crumb Topping:
- 4 tbsp monkfruit sweetener
- 4 tbsp coconut sugar
- 1 tsp cinnamon
- 1/3 cup coconut oil
- 6 tbsp gluten free 1:1 flour
Banana Bread Glaze:
- 1 cup powdered monkfruit sweetener
- 2 tbsp milk regular or plant based
Instructions
- Preheat oven to 350F and spray a bread pan with coconut oil and sprinkling in flour (tap out excess) or line with parchment paper
- Make the streusel topping and place in the fridge until its needed
- Cut up the peeled apple and toss in the mixture to absorb the moisture and set aside
- In a large bowl, add the mashed bananas, maple syrup, and avocado oil, whisk to combine
- Add in the eggs, cottage cheese and vanilla extract and mix well to combine
- Pour in the flour, baking soda, and salt and mix well
- Fold in the apple mixture
- Pour the batter into the prepared pan and top with the streusel
- Bake for 60-70 minutes or until a toothpick comes out clean
- Allow to cool for 20 minutes
- Pour the glaze on top and cut into slices and serve with ice cream
