Apple Banana Bread

A hand lifting a slice from a stack of bread.

5 from 16 votes

Apples and cinnamon add a cozy fall twist to this Apple Banana Bread. This easy quick bread recipe is a delicious way to welcome the fall season!

Prep Time15

Cook Time1 5

Resting Time10

Total Time1 30

Course: Bread, Snack

Cuisine: American

Servings: slices

Calories: 405kcal

Author: Valerie Brunmeier

Ingredients

10 tablespoons butter softened, divided (1 stick plus 2 tablespoons)
2 tablespoons brown sugar
1 large crisp-sweet apple peeled, cored and cut into 1/2-inch pieces (like Honeycrisp, Envy, or Gala) (about 1 1/2 cups)
1½ teaspoons cinnamon divided
1½ teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup granulated sugar
2 large eggs
2 very ripe bananas mashed (about 1 cup)

Instructions

Add 2 tablespoons of the butter and all of the brown sugar to a large skillet and place over MEDIUM-LOW heat. Cook, stirring, until the butter has melted. Add the apples and increase the heat to MEDIUM. Cook, stirring, until the apples are tender, about 4 to 5 minutes. Stir in ½ teaspoon of the cinnamon and ½ teaspoon of the vanilla. Remove the skillet from the heat and set it aside.
Preheat the oven to 350 degrees F. Coat a 9-inch loaf pan with nonstick cooking spray.
In a medium bowl, stir together the flour, baking soda, salt, cloves, nutmeg and the remaining 1 teaspoon cinnamon.
Add the remaining ½ cup butter and the granulated sugar to a large bowl. Beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, and mix until smooth. Add the mashed bananas and the remaining 1 teaspoon of vanilla and beat until smooth. Add the dry ingredients all at once and beat on low speed until smooth. Fold in the apple mixture with a wooden spoon.
Scrape the batter into the prepared pan and smooth the surface. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil towards the end of the baking time if the loaf becomes too browned. Remove from the oven and allow the bread to cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

Notes

Storage Tips:

Store the bread on a plate covered with plastic wrap on in an airtight container on your kitchen counter for up to 4 days. If you'd like to store it longer, see the freezer instructions below.

Freezer Instructions:

You can freeze a whole loaf or slices by wrapping the bread securely in a double layer of foil. Transfer the foil-wrapped package to a freezer-safe plastic storage bag and store it in the freezer. The bread should be thawed and consumed within a few months for the best quality.

Thawing Tips:

Remove the foil-wrapped bread from the plastic bag to avoid any condensation from collecting and potentially making the bread soggy. Allow the foil-wrapped bread to thaw completely on your kitchen counter. You can speed up the process by microwaving individual slices for a few seconds or popping them in the toaster.

Nutrition