Gluten-Free Apple Cinnamon Banana Bread

So here’s the thing… I already came up with ideas for a couple of pumpkin recipes to make for fall. But when I headed to Target to pick up some pumpkin puree, they didn’t have any! I also looked at Publix, Walmart, Aldi, and even on Amazon, and they’re sold out everywhere. 🙁 So while the pumpkin recipes will be saved for another time (maybe once fall actually starts hehe), I wanted to come up with another fall-inspired recipe. So I bring you: my gluten-free apple cinnamon banana bread!

Gluten-Free Apple Cinnamon Banana Bread

This bread turned out so decadent and moist, especially for a gluten-free recipe! I’ve had some gluten-free baked goods that were amazing and some that were dry as heck. It’s pretty hit or miss, so I was really excited that this bread was a hit.

It’s topped with walnuts for a little crunch and more cinnamon, for that extra fall spice flavor. You’ll want to eat this gluten-free apple cinnamon banana bread over & over again at every meal! It’s amazing for breakfast, a midday snack, or a yummy gluten-free dessert.

Top it with a spread of butter (and more cinnamon if you want) for flavor perfection. To make it even better (if that’s possible) pair it with an ice-cold glass of my iced coffee or an iced honey vanilla latte! (Both options are vegan and oh so delicious).

While you’re at it, check out some of my other fall-inspired recipes! (Added in after I finally found pumpkin puree ;))

• Dairy-Free Pumpkin Spice Latte (Hot & Iced Versions)
• Gluten-Free White Choc Chip Pumpkin Bread
• Easy (Vegan Protein) Pumpkin Pie Smoothie

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Ingredients You’ll Need

1 egg

1/4 cup plain Greek yogurt (2% or whole-milk)

1/4 cup vegetable oil

1/2 cup sugar (or honey)

1/4 cup brown sugar

1-2 medium mashed bananas (about 1/2 cup mashed)

1/2 tsp vanilla extract

1/2 tsp baking soda

1 cup gluten-free flour (The gluten-free flour I bought is a 1:1 ratio to regular flour. Any substitutions for other gluten-free flours [coconut, oat, etc.] should be made based on their own ratio to regular flour.)

1/2 tsp cinnamon + extra for topping

1/2 tsp salt

1/4 cup chopped walnuts

1/2 cup peeled & diced apples

Directions

1. Preheat your oven to 325 F. Coat a 9″ loaf pan with butter or non-stick baking spray. (I used the Farberware 9″ loaf pan that Jer’s mama got me, it’s the best!)

2. Whisk together the wet ingredients (egg, Greek yogurt, vegetable oil).

3. To the same bowl, add in brown sugar, sugar, mashed banana, and vanilla extract. Stir the mixture until combined.

4. On a plate or small bowl, add the dry ingredients (gluten-free flour, baking soda, cinnamon, salt) and mix together.

5. Slowly pour the dry ingredient mixture into the wet ingredients, stirring constantly until mixed together with no clumps. Add the diced apples to the mixture and stir everything together.

6. Pour the mixture into your greased baking pan. On top, add chopped walnuts and sprinkle with cinnamon (or cinnamon sugar). Bake for 60-70 minutes, or until a toothpick comes out clean.

7. Let cool for 20-30 minutes in the pan and then transfer the loaf to a cooling rack, to cool completely.

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