Organic Vegan Sugar-Free Applesauce Banana Bread

Dear OlivoLovers,

This week the Sunday Lab presents an amazing bread version that will cure your hunger every hour of the day.

For breakfast, you can dunk it in a dairy-free milk or enjoy it with dates / homemade jam / chocolate spread.

For lunch and dinner is a great match for your salad or just with a pour of #THREE top as a snack.

Give it a try and let me know…’s just DE LI CIOUS!


2 cups of wholegrain flour

1 cup rolled oats

1 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon instant yeast
1 teaspoon ground cinnamon

½ cup of Dried Shredded Coconut

¼ teaspoon salt
½ cup Cacao Nibs

Chopped dried fruit

¼ cup of Olivocracy Organic EVOO

cup of mixed melted coconut oil and coconut butter

1 tbsp melted  Crunchy Peanut Butter

½ teaspoon of Tahini

½ cup unsweetened applesauce
2 mashed bananas

½ cup maple syrup (4 tbsps if want less sweet)

1 tbsp Flax Seeds + 1 tbsp Hemp Seeds + 1 tbsp of Chia Seeds ground and soaked (replacing 2 eggs and rich in Omega3) (200ml of water)

¼ cup of milk oats-milk or other dairy-free milks or water

1 teaspoon vanilla extract



½ cup mix-ins like chopped walnuts, pecans, hazelnuts, Brazilian nuts, etc.


1 teaspoon Maca

1 Teaspoon Lucuma

Rum & Cointreau

Mosto Cotto


  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. In large bowl mix mashed banana, applesauce, maple syrup, flax-mix, water and vanilla until well combined and smooth. In a medium bowl, whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Mix together wet ingredients and dry ingredients.
  3. Pour into the loaf pan, sprinkle oats over the top and bake for 60-70 minutes or until the toothpick inserted into the core comes out dry with a few crumbs attached.
  4. Place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread in the fridge or freeze it. 

Great toasted!

Enjoy 🙂


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