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Honey Banana Apple Loaf Recipe

4.8 from 98 reviews
  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (9" x 5" pan size) 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

This Honey Oat Apple and Banana Loaf is a wholesome and naturally sweetened bread, packed with nutritious oats, ripe bananas, juicy apples, nuts, and raisins. Perfect for a healthy breakfast or a satisfying snack, this loaf combines comforting spices like cinnamon and mixed spice with the natural sweetness of honey and fruit, baked to a moist, tender finish. Its simple ingredients and straightforward preparation make it an excellent choice for a nourishing homemade treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups / 200 grams oatmeal or rolled oats (or substitute with 1.5 cups / 200 grams wholewheat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • ½ cup / 50 grams pecans or walnuts
  • ½ cup / 50 grams raisins

Wet Ingredients

  • 2 ripe bananas
  • 2 large eggs, lightly beaten
  • ¼ cup / 60 ml Greek or natural thick yoghurt
  • ¼ cup / 60 ml runny honey (add more for sweeter taste)
  • 2 sweet apples (Granny Smith, Pink Lady, Golden Delicious, or equivalent)

Optional Topping

  • 1–2 tablespoons flaked almonds

Instructions

  1. Preheat Oven: Preheat your oven to 175°C / 350°F to ensure it reaches the right temperature before baking.
  2. Process Oats: Place the oats in a food processor fitted with a metal blade and pulse for 2 to 3 minutes until they become a coarse flour. Transfer to a large mixing bowl and stir in the baking powder, bicarbonate of soda, cinnamon, and mixed spice. Set aside.
  3. Chop Nuts: Coarsely chop the pecans or walnuts using a food processor or a sharp knife and set them aside.
  4. Mash Bananas: In a small bowl, mash the ripe bananas until smooth with no lumps.
  5. Combine Wet Ingredients: Transfer the mashed bananas into a separate large bowl. Add the lightly beaten eggs, Greek yoghurt, and runny honey then mix thoroughly until smooth and well combined.
  6. Prepare Apples: Grate the apples or pulse them briefly in the food processor. Add the grated apples to the wet banana mixture and mix well.
  7. Mix Wet and Dry: Pour the combined wet ingredients into the dry oat mixture. Stir gently with a spatula until just combined, making sure there are no dry oats left visible. The batter should be thick but dropping in consistency.
  8. Add Nuts and Raisins: Fold in the chopped nuts and raisins gently until evenly distributed throughout the batter.
  9. Prepare Baking Tin: Line a 9″ x 5″ (23cm x 12.5cm) loaf tin with baking parchment, leaving an overhang to lift out the loaf easily.
  10. Transfer Batter and Bake: Pour the batter into the prepared loaf tin, spray or sprinkle optional flaked almonds on top if using. Bake in the preheated oven for 30 minutes.
  11. Cover and Continue Baking: After 30 minutes, cover the loaf loosely with tin foil to prevent excessive browning. Bake for an additional 25 to 30 minutes, until the loaf is firm to the touch and a skewer inserted in the center comes out clean.
  12. Cool: Remove the loaf from the oven and allow it to cool completely in the tin before lifting out and slicing. Cooling helps prevent crumbling.

Notes

  • When processing oats in the food processor, pulse in 30-second bursts to ensure even grinding without overheating.
  • If using a food processor to chop nuts and apples, clean between uses or process nuts first, then apples to avoid moisture transfer.
  • If you don’t have a food processor, grate apples using a cheese grater and chop nuts finely by hand.
  • Do not overmix the batter once combining wet and dry ingredients to maintain a tender crumb.
  • Cover the loaf with foil after 30 minutes of baking to avoid over-browning on top.
  • Allow the loaf to cool completely before slicing to avoid crumbling.
  • Substitute wholewheat flour for oats by weight: 200g oats = 200g (about 1.5 cups) wholewheat flour; slightly adjust yoghurt if batter feels too thick.
  • Store in an airtight container at room temperature; loaf stays fresh up to 3 days.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of loaf)
  • Calories: 180 kcal
  • Sugar: 12 g
  • Sodium: 120 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 35 mg

Find it online: https://cookesrecipes.com/honey-banana-apple-loaf-recipe/