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–+ servings
moist banana apple loaf

Banana Apple Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 9x5-inch loaf pan
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 box grater
  • 1 Cooling rack

Ingredients
  

  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas mashed
  • 1 cup apple peeled and grated
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
  • In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In a separate large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined.
  • Add the eggs and vanilla extract to the butter mixture and whisk until smooth.
  • Stir in the mashed bananas, grated apple, and yogurt or sour cream until evenly mixed.
  • Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined and no dry spots remain.
  • Fold in the chopped nuts if using, being careful not to overmix the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
  • Transfer the loaf to a cooling rack and let it rest for at least 5 more minutes before slicing and serving.

Notes

For best results, use very ripe bananas with lots of brown spots, and squeeze out any excess liquid from the grated apple if it seems very juicy to avoid a dense loaf. Do not overmix the batter once you add the flour, as this can make the bread tough instead of tender. If the top is browning too quickly, tent the loaf loosely with foil during the last 10 to 15 minutes of baking. Letting the bread cool completely will make slicing easier and the flavor deeper, and it actually tastes even better the next day. Store leftovers tightly wrapped at room temperature for up to 3 days or freeze slices individually for quick future snacks.
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