I have made banana bread more times than I can count because my local IGA has ripe bananas on special and its just sooooo hard to walk past a ripe banana bargain! Plus there is always a couple of over ripe apples in the bottom of the fridge fruit drawer and what better way to use them both by making an Apple Banana Loaf. Now I must confess that I made this recipe 3 times and all 3 times I couldn’t decide which was the better outcome hence I’ve written 2 or 3 bananas. I prefer the recipe with 2 large bananas and then when I cut a slice to eat I pour a tsp of agave syrup over it yet my daughter preferred a more moist loaf using the 3 bananas and only a thin spread of organic butter on top. I seriously can’t decide so I’m giving you the option (photo is using 3 bananas) Can you tell I’ve partly given up? It occurred to me then that we all have different tastes and preferences. I mean I don’t think I have EVER followed a recipe exactly as it is written. I am always thinking I can do better or adapt it to suit our family’s tastebuds. Therefore there is nothing wrong with you guys doing the same. If you don’t like one version then adapt it by using the other version! You will also notice in the ingredients that there are vegan options for those who follow a vegan diet or for those who are fasting. Enjoy x

260G ORGRAN gluten free plain flour (twice sifted)

2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp nutmeg

2-3 large overripe bananas, mashed (plus 1 banana for decorating)

1 large green apple grated

1 1/2 tsp vanilla extract

200ml milk or non dairy milk

3 tbs organic vegetable oil

1 egg or ORGRAN egg replacer

3 tbs honey

20cm x 10cm loaf tin

  1. Preheat oven 170C. Line a loaf pan with baking paper.

  2. Combine in a bowl all wet ingredients.

  3. Combine in a large bowl all dry ingredients.

  4. Make a well in the centre of the dry ingredients and pour the wet ingredients into it. Combine well.

  5. Transfer to a lined loaf pan. Cut extra banana in long strips and place onto mixture. Optional: sprinkle with gluten free oats for decorating.

  6. Bake in oven for 50 minutes. Check with a skewer if cooked through (The centre of the cake will be slightly moist and some banana mixture may stick to skewer. Be cautious not to overcook)

  7. Cool on wire rack placing a sheet of baking paper over loaf to keep moist.

  8. Serve slices with a generous drizzle of agave or maple syrup and slices of fresh strawberries and blueberries.

Note: Cut loaf in thick slices before placing leftovers in the fridge. To moisten slices again microwave each slice for 30 seconds or toast it in sandwich press.

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