Apple banana bread, where the classic banana bread meets the sweet, tangy twist of apples. This recipe creates a moist, flavorful loaf that perfectly blends the richness of bananas with the tartness of apples. Ideal for cozy mornings, afternoon snacks, or as a charming addition to your brunch table.
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Instructions
Heat a skillet over medium heat to melt the 2 tablespoon butter and 2 tablespoon light brown sugar, stirring occasionally. Once melted, add the chunks of 2 large apples and cook until tender, about 5 minutes. Remove from heat and stir in the 1 teaspoon vanilla extract and ½ teaspoon ground cinnamon.
Preheat your oven to 350°F (175°C) and use butter and flour to coat the inside of a 9x5-inch loaf pan.
In a large mixing bowl, beat the softened ½ cup butter and 1 cup sugar until light and fluffy, then add the 2 large eggs one at a time and mix with the creamed butter and sugar. Add the mashed 2 medium bananas and ¼ cup applesauce and stir until well combined.
Stir in the 1 teaspoon vanilla extract, 1 teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground cloves, and 1 pinch nutmeg. Add the 2 cups all-purpose flour and mix until the batter is just combined. Fold in the cinnamon vanilla apples.
Transfer the batter into your prepared loaf pan and use a spatula to smooth the top of the loaf. Bake at 350°F (175°C) for 1 hour 15-20 minutes or until an inserted toothpick, knife, or cake tester comes out clean.
Remove the loaf from your oven and allow to cool in the loaf pan for 10 minutes before removing from the pan and transferring to a wire cooling rack to cool completely.
Notes
Cover the apple banana bread with a square of aluminum foil if the loaf is darkening to 'browned' rather than 'golden'.
Store any remaining apple banana bread wrapped in plastic cling film and placed into an airtight container in the refrigerator. Your bread will keep for up to 3-4 days refrigerated.