When the leaves start to change, the first thing I think is, when am I going apple picking? There’s nothing like wandering through an orchard with crisp leaves crunching under your feet, eating so many apples that your stomach hurts by the time you leave. I’m a little bit spoiled after living in the Shenandoah Valley. The apple orchards there are situated at the top of a mountain, with views of the fall trees in all directions. I’m missing them right now.
Baking this bread made me feel a bit nostalgic. I miss my friends and family back east, and I wish we could all go apple picking and then stop and drink wine at a vineyard on the way home. Instead of letting the nostalgia bring me down, my boyfriend and I are going apple picking today. Fingers crossed I can get a good picture of the fall leaves changing and make some fresh memories in my new the Midwest.
This bread is perfect with a cup of coffee on a crisp fall morning. It’s sweet without being too sweet, and the cashews crumbled on top give it a nice crunch. I used kodiak cake mix in mine, but any flour would do. I’m sure you could even substitute in plant based protein powder for the flour if that’s your thing. I hope you like it!
2 c kodiak cake mix or flour of choice
1/2 t baking soda
1/2 t baking powder
2 overripe bananas
1/2 c olive oil
1/4 c molasses or honey
1 chopped apple
2/3 c chopped cashews, plus 1/4 c for topping
- Preheat oven to 350 degrees
- Combine all the dry ingredients, working down the list to the bananas.
- Add the wet ingredients to the dry.
- Fold the chopped apple and cashews in.
- Spray your bread pan or muffin tins
- Sprinkle the remaining 1/4 c cashews on top.
- Bake for 40 minutes. *I used mini bread tins, so depending on the size of your loaves, you may need to bake for longer.*