Apple Banana Bread Recipe

Introduction

Apple Banana Bread is a delightful mash-up of classic banana bread and apple pie flavors. Its cake-like texture stays moist and soft for days, making it perfect for a cozy snack or breakfast treat. This quick and easy recipe uses overripe bananas and tart apples to create a sweet, spiced bread that’s perfect any time of year.

Ingredients

• Granulated sugar
• Brown sugar
• Cinnamon
• Nutmeg
• Unsalted butter
• All-purpose flour (or 1:1 gluten-free baking flour)
• 1-2 medium tart apples
• Baking soda
• Baking powder
• Mashed ripe bananas (measured)
• Eggs (room temperature)
• Vanilla extract or vanilla bean paste

Instructions

1. Step 1: Prepare the crumb topping by mixing the streusel ingredients in a small bowl until crumbly using a fork or pastry blender.
2. Step 2: Peel and dice the apples into small chunks. Toss them with brown sugar, cinnamon, and a bit of flour to prevent sinking.
3. Step 3: In a medium bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, and nutmeg. Stir to blend.
4. Step 4: In a separate large bowl, mix the mashed bananas with butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla, mixing well.
5. Step 5: Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the apple mixture.
6. Step 6: Grease a bread pan with nonstick spray and line with parchment paper, leaving an overhang for easy removal. Pour the batter into the pan and sprinkle the crumb topping evenly on top.
7. Step 7: Bake at 350°F (175°C) for 65-75 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. Let cool before slicing.

Tips & Variations

• Measure mashed bananas by weight rather than number, as banana sizes vary.
• Use parchment paper with an overhang for easy removal of the bread from the pan.
• Toss diced apples in flour to keep them from sinking to the bottom during baking.
• Try different apple varieties for a sweeter or more tart flavor depending on your preference.
• Use the toothpick test as ovens can vary and added apples increase moisture, possibly extending baking time.

Storage

Store the apple banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, thaw if frozen and warm slices in the microwave or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of apples are good for baking?

The best apples for baking are firm varieties that hold their shape well during baking. Tart apples provide a nice balance of sweet and tangy flavors. Ultimately, the choice depends on your personal preference.

How can I ripen bananas quickly for this recipe?

To ripen bananas quickly, place them on a baking sheet and bake at 250°F for about 20 minutes, adjusting time based on initial ripeness. Alternatively, store bananas in a paper bag at room temperature for one day; adding an apple to the bag speeds up the process.

Apple Banana Bread Recipe

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★★★★★

4.8 from 141 reviews

This Apple Banana Bread is a moist, cake-like quick bread that beautifully blends the flavors of classic banana bread with apple pie. Featuring sweet mashed bananas, tart diced apples, and a cinnamon-spiced streusel topping, this bread is perfect for fall or any time of year. It’s easy to make, freezes well for prepping ahead, and stays soft for days.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 25 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups all-purpose flour (or 1:1 gluten-free baking flour)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup all-purpose flour (for tossing apples)

Wet Ingredients

• 1 cup mashed bananas (about 2 large bananas)
• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract or vanilla bean paste

Fruit

• 1 to 2 medium apples (preferably tart variety like Granny Smith), peeled and diced

Streusel Topping

• ¼ cup brown sugar, packed
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, cold, cut into small pieces

Instructions

1. Make the Streusel Topping: In a small bowl, combine brown sugar, flour, and cinnamon. Add cold butter pieces and use a fork or pastry blender to mix until crumbly. Set aside.
2. Prepare the Apple Mixture: Peel and dice the apples into small chunks. Toss them with brown sugar, cinnamon, and a small amount of flour to prevent sinking during baking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg until evenly combined.
4. Combine Wet Ingredients: In a separate large bowl, stir the mashed bananas, melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined, careful not to overmix.
6. Fold in Apples: Carefully fold the floured apple chunks into the batter to distribute them evenly without breaking.
7. Prepare the Pan: Grease a bread loaf pan with nonstick spray and line with parchment paper allowing some overhang for easy removal.
8. Assemble and Top: Pour the batter into the prepared loaf pan and evenly sprinkle the streusel topping over the batter.
9. Bake: Bake at 350°F (175°C) for 65 to 75 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
10. Cool: Let the bread cool in the pan for about 15 minutes, then use the parchment paper overhang to lift it out and cool completely on a wire rack before slicing.

Notes

• Measure mashed bananas by volume for accuracy because banana sizes vary.
• Use parchment paper with overhang for easy bread removal from the pan.
• Tossing apples in flour prevents them from sinking to the bottom of the loaf.
• The toothpick test is essential as apples add moisture and baking times can vary.
• To ripen bananas quickly, bake them whole with peel at 250°F for 20 minutes or place bananas in a paper bag at room temperature for a day.

Keywords: apple banana bread, quick bread, moist banana bread, cinnamon streusel, fall baking, overripe bananas, sweet bread, easy baking, cake-like bread