A quick and easy recipe for moist Cinnamon Apple Banana Snack Bread that is packed full of sweet fall flavors like apple and cinnamon.
This cinnamon apple banana snack bread recipe seriously makes the best snack bread! It's so good, and such an easy snack prep that we normally double the batch and make two loaves. It goes that fast. (You can of course freeze one loaf). And why wouldn't it? It's packed full of crisp fall apples, sweet bananas, and crunchy walnuts. It's the perfect recipe to enjoy for breakfast, snack or dessert. And, it's HEALTHY!
We upped the protein a bit by using Greek yogurt and made it gluten-free by opting for a gluten-free flour.
Oh, and if you want a healthy option for dessert at your holiday party, this Cinnamon Apple Banana Snack Bread recipe will work perfectly!
Cinnamon Apple Banana Snack Bread Ingredients
- 2 cups gluten-free oat flour
- ⅓ cup coconut sugar
- 2 apple, medium
- 2 ripe bananas, small
- 1 6-ounce container Chobani plain Greek yogurt
- ¼ c Better Body Foods coconut oil, melted
- ¼ c Almond Breeze almond milk
- 3 large eggs
- 2 teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ c walnuts, crushed
How to Make Cinnamon Apple Banana Snack Bread
Quick bread recipes like cinnamon apple banana one are very easy to put together and don't take much time.
Combine all the dry ingredients (oat flour, cinnamon, baking powder and baking soda) in a small bowl and set aside. The apples, eggs, Greek yogurt, and bananas all get whirred together in a blender or food processor until smooth. Combine the wet with the dry ingredients and transfer to your loaf pan, which you've lined with parchment paper.
How to Serve Cinnamon Apple Banana Snack Bread
Ok, you might wonder, why do we need instructions for this? You just slice it and eat it, right? Yes, of course. But have you tried slicing and toasting quick bread, or, better yet, toasting it in a hot skillet with a little bit of butter? So good. Those are both really good ways to revive a quick bread like this if it's a few days old. We also like drizzling this with a bit of honey or nut butter, or both. Napkins needed.
We like this for breakfast alongside some Greek yogurt, as a snack at any time, or even for a nutritious dessert. (Yes, that's possible!)
How to Store Cinnamon Apple Banana Snack Bread
Keep this at room temperature in a covered container for 3 to 4 days. But we daresay this snack bread won't last that long in your house, especially if you have kids who are always looking for something healthy to eat after school.
Substitutions or Alterations
Can you just imagine this with white chocolate chips? Or even a few dried cranberries and pecans? They all sound irresistible, don't you think? Swap the cinnamon for ground ginger instead, or even nutmeg, which goes really well with bananas. (Bananas and nutmeg, yes!) We also like experimenting with the nuts in this recipe; pecans are especially good.
Feel free to use a combination of gluten-free flour (we like ones that are geared toward baking, like the one from Bob's Red Mill), and the oat flour if that's all you have on hand, or use all gluten-free flour and see how it goes.
Other nut milks will work here, or soy, hemp, or regular old cow's milk.
You can use brown sugar instead of coconut sugar if desired, but you might need to experiment with the number of eggs; i.e., you might need 2 instead of one egg, because recipes with coconut sugars and flours seem to need a lot of eggs.
Tips
Double this recipe and freeze one loaf for a rainy day. Reheat the whole thing from frozen in a low oven for at least a half hour, or let it come to room temperature and then slice and toast it.
READ MORE: More snack breads! Cinnamon Raisin Sweet Potato Snack Bread!
AND MORE: More banana with these Banana Oat Breakfast Bars
Ingredients
- 2 cups oat flour
- ⅓ cup coconut sugar
- 2 medium apples
- 2 small bananas ripe
- 6 ounces nonfat Greek yogurt
- ¼ cup coconut oil
- ¼ cup almond milk
- 3 large eggs
- 2 teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup walnuts
Instructions
- Preheat oven to 350F and prepare a loaf pan with parchment paper and set aside.
- Chop the apples into small pieces and place them into a food processor or blender along with the bananas, egg,s and yogurt. Blend until smooth, then transfer the mixture to a large bowl. Whisk in the almond milk and coconut oil.
- Add in the oat flour, coconut sugar, cinnamon, baking soda, and powder. Stir until completely incorporated. Fold in the walnuts.
- Pour batter into the prepared pan and bake for 55-60 minutes or until a toothpick stuck in the middle yields a few crumbs. Let cool before cutting into slices and serving.
