Move over banana bread, there’s a new kid in town – apple bread. The best part? You don’t have to wait what feels like centuries for apples to ripen pre-bake. Grab whichever apples are up your alley (personally, I’m more of a pink lady kinda gal but those are few and far between in London) and get creative.
Disclaimer: This loaf does have bananas in it. So technically it’s an apple banana loaf, but the apples are the star here. Let them have some limelight. This loaf is particularly good toasted with lashings of almond butter. My go-to is Meridian.
- ¾ cup of almond flour
- 1 cup of buckwheat flour
- ½ teaspoon of baking soda
- 1 teaspoon of baking powder
- Pinch of salt
- 2 bananas
- 2 small apples or one large one, grated- make sure most of the moisture is pressed out of it with a paper towel
- ¼ cup of coconut oil
- 1 teaspoon of vanilla essence
- 3 tablespoons of maple syrup
- ¾ cup of almond milk
- 1 tbsp of apple cider vinegar
Set your oven to 180ºC and line a loaf tin. In a small bowl, add your apple cider vinegar to your almond mylk and set it aside to form vegan buttermilk. In a large bowl, sieve your buckwheat flour, almond flour, baking soda, baking powder and salt. Don’t worry if your almond flour isn’t fully sieved, you can add whatever is left in the sieve to your mixture – it won’t cause any problemos.
In another bowl, mash your bananas, and add your coconut oil, vanilla essence, maple syrup and vegan buttermilk mixture.
Add your wet ingredients to your dry ingredients and mix until just combined. Slowly fold in your dry grated apple and then transfer your mixture to your loaf tin.
Bake for 30 minutes or until a toothpick comes out clean.