Banana & Apple Loaf
A tender, warmly spiced loaf packed with mashed banana and juicy apple chunks. The Greek yogurt keeps it incredibly moist while whole wheat flour adds wholesome nutrition. Slice it thick for little hands or thin for spreading with nut butter.
Ingredients
- 2 large Ripe Bananas
- 2 large Eggs
- 0.5 cup Full-Fat Greek Yogurt
- 0.25 cup Unsalted Butter
- 0.33 cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 1.75 cups White Whole Wheat Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 cup Fresh Apple
Instructions
- Preheat the oven to 175°C (350°F). Lightly grease a 20cm (8-inch) loaf tin and line with parchment paper.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the eggs, Greek yogurt, melted butter, maple syrup, and vanilla extract until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet mixture and stir gently until just combined — do not overmix.
- Fold in the diced apple pieces until evenly distributed.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake for 45–50 minutes until the top is deep golden and a toothpick inserted in the centre comes out clean. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Allow the loaf to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely before slicing.
- Safety step: For younger toddlers, cut into finger-sized strips. The soft, moist crumb is easy to chew, but always supervise.
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