Inspired by the vegan zucchini loaf from Three Fifty bakery in Washington, DC, this recipe is bound to be a staple on your fall baking list. It is perfectly moist, yet dense and filled with sauteed cinnamon apples. The sea salt and olive oil topping add a unique flavor from your standard loaf recipes!
- 1 cup banana (about 3 medium, mashed)
- 2 flax eggs – mix 3 tablespoons hot water with 1 tablespoon flax meal, PER “EGG”
- 1/4 cup olive oil
- 1/3 cup agave nectar
- The seeds of 2 vanilla beans – or 2 TBSP Vanilla Extract
- 1 TBSP Apple Cider Vinegar
- 2 cups Bob’s Red Mill Grain-free Paleo baking flour – this is a combination of arrowroot starch, almond, coconut and tapioca flours. Not definite on the ratios but I will be trying out my own mix soon
- 1 TBSP baking powder
- 1 TBSP cinnamon
1 and 3/4 cup diced apples – about 2 medium apples
1 TBSP coconut oil
1 Tsp cinnamon
- 1 TBSP melted Earth Balance butter – or Kerrygold if you do not need to make these vegan
- Drizzle of olive oil
- Maldon Flaked Sea Salt
Preheat the oven to 350.
Sauté the Apples
In a sauté pan over medium heat, cook the apples, coconut oil and cinnamon until caramelized (about 5 minutes).
Prep the Batter
While the apple mixture is cooking, combine the wet ingredients in a bowl. Set aside. Then, whisk the dry ingredients together in another bowl until evenly combined. Slowly add the the dry mixture to the wet. Be careful to NOT over mix. Finally, fold in your sautéed apple mixture.
Pour the batter into a lightly greased loaf pan. Bake at 350 for 45-50 minutes (it will not be completely cooked just yet). Then, spread some Earth Balance butter on top, about a tablespoon. This is also the time to drizzle more olive oil and add the flaked sea salt. Then, put the loaf back in the oven, and bake for another 6-8 minutes, or until a sharp knife comes out clean!
- If making the loaf, I recommend putting it in the refrigerator overnight to really have it set. However, if you’re like me, and can’t resist with it right out of the oven, no biggie. Just know that because it is super moist, it is borderline undercooked when it is “done”. Letting it sit helps it set.
- If you are making the muffins, you’ll want to dice the apples into smaller pieces.
- Additionally, for the muffins, use a 1 inch scooper to put the batter into a mini muffin tin (two scoops per muffin).