Banana Apple Bread Recipe - Allrecipes.com
Banana Apple Bread Recipe
  • READY IN ABOUT hrs

Banana Apple Bread

Recipe by  

"A fall twist to the original banana bread!"

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Ingredients Edit and Save

Original recipe makes 2 7x3-inch loaves Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease two 7x3-inch loaf pans.
  2. In a bowl, whisk together 2 3/4 cups of flour, 2 teaspoons of cinnamon, the baking soda, and salt until thoroughly combined. In a separate mixing bowl, beat the melted butter with 2 cups of sugar until smooth, and mix in the eggs, one at a time, followed by the Greek yogurt and vanilla extract. Stir in the flour mixture just until incorporated.
  3. Fold in the bananas, apples, and chopped walnuts until combined; do not overmix. There should be small chunks of banana visible in the batter. Pour half the batter into each prepared loaf pan.
  4. Mix the brown sugar, 1/2 cup of white sugar, 1 tablespoon of cinnamon, 1/4 cup of flour, and 3 tablespoons of softened butter together in a bowl until the mixture resembles coarse crumbs. Sprinkle half the crumb topping over each loaf. Garnish each loaf with banana and apple slices.
  5. Bake in the preheated oven for 30 minutes, then remove and cover each pan with aluminum foil. Return to oven, and bake an additional 15 or 20 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Allow to cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2011

Whoa!!! This is delicious. I baked one large loaf pan and 6 small loaf pans. I made a little more topping to cover all. I had no trouble with mine getting baked. The small ones took about 30 minutes and the large one about 48 minutes. Check with a toothpick. A delightful, and tasty banana/apple bread. Thanks so much.

 
Most Helpful Critical Review
Oct 30, 2011

Whoever submitted this recipe please review your cooking time/temp. After following this recipe exactly I was left with two loaves of mush, although the house smelled delicious! I ended up cooking for at least 45 minutes longer, and I kept increasing the temp. Okay, bake @350 for 55 minutes, cover w/foil and bake an additonal 10-15 minutes. Perfection!!! 10/30/11 - Okay, after making this recipe at least 5 times (we love the flavor!) I've perfected it to our liking with the following changes: Bake @350 for 55 minutes cover with foil and bake an additional 10 minutes. Still test w/toothpick or knife but with the above changes this now turns out perfectly!

 
Oct 08, 2011

The bread itself is great, but as another poster said, the time and temperature are not correct. I started out following the 325 degrees, but after 45 minutes increased it to 350 and cooked for another half hour. Then I checked Betty Crocker and their banana bread is at 350 degrees. So I recommend starting it at 350 degrees.

 
Oct 20, 2011

After reading the reviews for this bread, I was a little skeptical. But, I thought I'd try it, keeping in mind the others alterations. I substituted shortening for the butter (only because I didn't have any). I added the dry ingredients at the same time as the bananas and apples. Then I used 2 bread pans and 6 mini loaf pans (2 x 4 inch). I also sprinkled a mixture of brown sugar and cinnamon on top (just a little). I then baked in a 350 degree oven for 20 minutes (mini loaves) and 45 minutes (for regular size loaves). These turned out moist (yet cooked through) and delicious! My kids asked for second helpings. Will definitely make again!

 
Oct 09, 2011

I was really between three and four stars with this recipe. The finished bread is delicious, but there are a number of flaws with the recipe. The baker is instructed to combine the wet ingredients in one bowl and the dry ingredients in another bowl, but is never told to mix the two together. The loaf pans called for (7x3 inches) are too small. I used 8x4 inch pans and they nearly overflowed. The baking time, as others have noted, is off and the temperature is too low. Like others, I increased both time and temperature. The foil simply stuck to the top of the loaves and tried to take the banana slices with it when removed. Even after baking for what seemed like an eternity AND passing the toothpick test, the bread was gooey on the bottom after cooling and cutting. But it tasted great.

 
Feb 17, 2012

Thank you everyone for your comments, I do realize that the time and temperature are off...my oven seems to cook at a rapid/scary rate! I will change it, thank you for bringing it to my attention!

 
Jan 17, 2012

I haven't even finished baking it yet, and no one's eaten it yet, and I'm reasonably optimistic that they'll love it, if it ever finishes baking, but I'm pretty irritated by the flaws in the recipe as published. I used one 8" x 4" loaf pan and one larger, and still thought, "Hmm, that's a lot of batter." Half an hour later when my smoke detector went off, I opened the oven to find a mess of batter and topping on the floor of the oven. They've been in an hour now, and have at least half an hour to go. I set the temp at 350 from the beginning because 325 seemed too low for a quick bread, and I wish I'd known to either reduce the entire recipe by a third, or make 3 loaves.

 
Oct 03, 2011

this was a great recipe....made into 2 1/2 dozen muffins..medium sized didn't put the crumb topping...they are sweat enough...they came out wonderful..thanks

 

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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 148 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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