Apple Banana Bread

Chilly air, leaves rustling, bonfires burning – it’s a whole vibe over here in the Midwest! It’s the time of year I’m happily cranking the oven on and baking all the warm, spiced things. And when I’ve got a bunch of ripe bananas to use up, it’s a no brainer for me – I’m making something sweet and cozy. This Apple Banana Bread was packed with brown sugar and cinnamon, tart Honeycrisp apple, and sweet bananas. It’s like the banana bread you know and love, with some fall twists. This bread would be great for breakfast, snacking, or served as a sweet treat after dinner – these are flavors everybody loves!

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So, how does the apple and banana work together in this quick bread recipe?

These flavors jive well here because the apple is a bit tart, crunchy, and with the peel left on – it leaves some texture and a pop of color. The banana is sweet, moist, and balances perfectly with the variety of spices used! It’s also really easy to toss in the apple because you don’t have to cook it or do anything too elaborate to it.

Did you know?

Banana bread became popular during the Great Depression because it was seen as a resourceful way of using up some overripe bananas. And while it’s been loved since then, it exploded in popularity yet again when everyone was stuck at home during the COVID-19 lockdown. It’s a recipe that can be made with most of the stuff people already have on hand, and for that reason – it’s baked over and over again all across the world.

And apples? Well, they’re a fall staple! By September, apples are seen everywhere – exploding from baskets at farm stands, pumpkin patches, and fall festivals. They also store very well into the winter, making them one of the most versatile fruits around!

What ingredients do I need to make this?

For the cinnamon apples:

Honeycrisp Apple
Brown Sugar
Cinnamon
Salt

For the apple banana bread:

Bananas
Butter
Brown Sugar
Eggs
Almond Extract
Maple Syrup
Unsweetened Applesauce
Flour
Baking Soda
Baking Powder
Cinnamon
Salt

For the top:

Granulated Sugar
Cinnamon

What equipment do I need?

• Measuring Cups and Spoons
• Mixing Bowls
• Whisk
• 9×5 Loaf Pan
• Parchment Paper
• Rubber Spatula
• Cooling Rack
• Masher
• Toothpicks

How do I make it?

To make the cinnamon apples:

To get started on this recipe, first preheat the oven to 350°F, then lightly grease a 9×5 loaf pan and line it with parchment paper.

Next, wash and dry the apple, core it, and finely dice it. Add it to a small bowl along with the brown sugar, cinnamon, and salt.

Stir to combine, then set off to the side until ready to use.

To make the apple banana bread:

In a large mixing bowl, use a masher to mash the bananas up until smooth.

Pro Tip: The riper the bananas, the easier they are to mash – and we want them to be really ripe! Not too ripe to the point where they are discolored and bruised, but the peels should be a deep yellow color with lots of brown specks! You can always toss them into a paper bag or into the refrigerator to speed up this process.

Melt the butter in a small dish, then set it to the side to cool for a bit. While it’s cooling, add the brown sugar to the bowl of mashed bananas, then pour in the butter.

Whisk until smooth.

Next add the eggs, almond extract, maple syrup, and applesauce, then whisk to combine.

In a separate large bowl, add the flour, baking soda and powder, cinnamon, and salt, whisking to combine. Fold the dry into the wet, whisking until the two are well incorporated, but not overmixing!

Pro Tip: A few streaks of flour here and there are fine as we will be mixing even more before baking.

Using a rubber spatula, gently fold in the cinnamon apples, ensuring they’re well incorporated into the batter but again, not overmixing!

Pro Tip: Overmixing quick bread batters can cause them to become gummy while baking.

Pour the batter into the prepared pan, using a rubber spatula to smooth it out evenly. Don’t spread it too smooth though; we still want some of those apple chunks poking through.

Now let’s make the cinnamon sugar topping.

To make the topping and bake:

Use a fork to whisk the cinnamon and sugar in a small dish, then evenly sprinkle it all over the apple banana bread.

Bake the bread for a while – until a toothpick inserted into the center comes out with just a few moist bits on it, not wet batter.

Allow it to cool in the pan for several minutes, then lift it out, peel the parchment paper off of the bottom, and move it to a cooling rack to cool completely.

To serve:

Slice and serve apple banana bread warm with some butter on top. Enjoy with a cup of coffee, fresh fruit, or whatever else you feel like having!

Tips:

• If you don’t have Honeycrisp apple, you could use a McIntosh or Pink Lady apple instead.
• I always use salted butter in baking and then just use less salt in the recipe. If you have unsalted butter though, I recommend using 1/2 tsp of salt in the bread instead of the 1/4 tsp called for.
• No almond extract? That’s okay! Just use 1 tsp vanilla instead. You could also substitute the unsweetened applesauce for plain yogurt or sour cream!
• Allow this bread to cool at room temperature for 1-2 hours before moving to a Tupperware container. It won’t get stale! It will keep for 2-3 days on the counter and can be stored in the refrigerator for 2 days beyond that. It’s also freezer friendly for up to 3 months!
• This bread is super moist and delicious because of the apple and banana. If you’re struggling to determine doneness with the toothpick method, just stick a thermometer in the middle – we’re looking for it to read between 200-205°F. If it seems gummy in the center, it needs to bake longer!

Looking for more unique ways to use up some ripe bananas?

• Chocolate Banana Muffins
• Tropical Banana Bread
• Banana Walnut Cupcakes

Can’t get enough of apples this time of year?

• Apple Salad
• Apple Cherry Muffins
• Caramel Apple Pancakes