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Apple & Banana Loaf - Orgran



  • ORGRAN All Purpose 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 millilitres milk or non dairy milk
  • 3 tablespoons organic vegetable oil
  • 1 egg or ORGRAN No Egg, Egg replacer
  • 3 tablespoons honey


  • Preheat oven 170°C. Line a loaf pan with baking paper.
  • Combine in a bowl all wet ingredients.
  • Combine in a large bowl all dry ingredients.
  • Make a well in the centre of the dry ingredients and pour the wet ingredients into it. Combine well.
  • Transfer to a lined loaf pan. Cut extra banana in long strips and place onto mixture. Optional: sprinkle with gluten free oats for decorating.
  • 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)
  • Cool on wire rack placing a sheet of baking paper over loaf to keep moist.
  • Serve slices with a generous drizzle of agave or maple syrup and slices of fresh strawberries and blueberries.
  • Note: Cut loaf in thick slices before placing leftovers in the fridge. To moisten slices again microwave each slice for a minute.
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