Fall Twist on The Classic Banana Bread

This recipe is for everyone who has a lot of overripe bananas sitting on their counter but also wants to bake something fall inspired. The spice in this is subtle but still tastes super delicious. Your kitchen will also smell amazing while this bakes.

I have topped mine with vanilla frosting or vegan cool whip and both taste delicious. This is the perfect dessert that is super satisfying but not too heavy.

Banana: make sure your bananas are ripe. They are the only added sugar in this recipe so, using unripe bananas will not taste good. If you have bananas that aren’t ripe but want to make this, place the bananas on a cookie sheet and bake at 325 degrees Fahrenheit until they turn black. They will come out perfectly ripe.

Vegan butter: you can use any vegan butter. If you aren’t vegan normal butter also works

Almond butter: any nut or seed butter will work. I would recommend almond, cashew, or sunflower seed butter.

Applesauce: I use unsweetened plain applesauce. If you don’t want to use this you can use pumpkin puree, mashed banana, or sweet potato.

Spice mix: you can use whichever spices you want. Pumpkin pie spice also works well. The measurements are also up to your preference, those are just suggestions!

If you are gluten-free you can replace the all-purpose flour with more almond flour. Or you can use a gluten-free all-purpose flour. The measurements may be slightly different so add slowly and continue to stir.

Ingredients:

• Bananas

• Vegan butter

• Applesauce

• Almond butter

• Baking powder

• Spice mix (cinnamon, ginger, cloves)

• Almond flour

• All-purpose flour

Recipe:

• 3 bananas

• ¼ cup vegan butter

• 1/3 cup applesauce

• ¼ cup almond butter

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• 1-3 pinches ginger and cloves (can do more or less)

• ½ cup almond flour

• ¼ cup all-purpose flour

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.

2.    Line a baking pan with parchment paper or spray with cooking spray.

3.    In a small bowl melt the butter.

4.    In a separate bowl mash the banana and add in the butter, applesauce, and almond butter. Stir well

5.    Add in the baking powder, cinnamon, ginger, cloves, almond flour, and all-purpose flour. Stir well

6.    Transfer to the baking pan and bake for 40 minutes.

Allow to completely cool before slicing into it. If you choose to add frosting, make sure it is also completely cooled.

Be sure to store this in the refrigerator or freezer. The bread should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!