Who doesn’t love banana bread?
But what do you do when you only have 1 over ripe banana? You scour your fridge for any other bakeable fruit, that’s what. And that’s how I ended up with this frankenstein bread-loaf creation.
I started with Teresa Cutter’s healthy banana bread recipe, but didn’t have everything I needed to got to making substitutions.
A little rice malt syrup here. A little melted butter there. Some grated apple instead of banana. And BOOM! You’ve got yourself a tasty and healthy snack.
Banana-Apple-Walnut loaf (based on Teresa Cutter’s Banana Bread)
1 ripe banana, mashed
2-3 large apples, grated (squeeze most of the juice out too)
200g almond meal
1/2tsp bi carb soda
1/2tsp apple cider vinegar
2 tbsp rice malt syrup
1/4 cup chia seeds
1/4 cup melted butter
1/2-3/4 cup walnuts
1. Preheat oven to 160*c
2. Combine banana, apple, eggs, vanilla, rice malt syrup, melted butter and apple cider vinegar
3. Add the almond meal, walnuts and chia seeds, mix it all up until combined
4. Spoon batter into a greased loaf tin
5. Bake for 45 minutes, test it with a skewer, if it comes out clean you’re done
6. Let it cool in the tin before removing
It should keep for about a week in an air tight container. You can also slice it up and freeze it in individual slices for a grab and go option.