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Easy Apple and Banana Loaf

Smoked Salmon and Asparagus Pizza


  • 260 grams ORGRAN gluten free plain flour (twice sifted)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 large overripe bananas, mashed (plus 1 banana for decorating)
  • 1 large green apple grated
  • 1 1/2 teaspoons vanilla extract
  • 200 milliliters milk or non dairy milk
  • 3 tbs organic vegetable oil
  • 1 egg or ORGRAN No Egg, Egg replacer
  • 3 tbs honey


  1. Preheat oven 170C. Line a loaf pan with baking paper.
  2. Combine in a bowl all wet ingredients.
  3. Combine in a large bowl all dry ingredients.
  4. Make a well in the centre of the dry ingredients and pour the wet ingredients into it. Combine well.
  5. Transfer to a lined loaf pan. Cut extra banana in long strips and place onto mixture. Optional: sprinkle with gluten free oats for decorating.
  6. Bake in oven for 50 minutes. Check with a skewer if cooked through (The centre of the cake will be slightly moist and some banana mixture may stick to skewer. Be cautious not to overcook)
  7. Cool on wire rack placing a sheet of baking paper over loaf to keep moist.
  8. Serve slices with a generous drizzle of agave or maple syrup and slices of fresh strawberries and blueberries.
  9. Note: Cut loaf in thick slices before placing leftovers in the fridge. To moisten slices again microwave each slice for a minute.