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This apple banana bread lets you use up those super ripe bananas and gives you a sweet, moist bite from the apples. The combo is so tasty, you'll want another slice right away.
Every fall, when I can get my hands on Cortland apples, I make this bread. Mixing in bananas fills the house with a killer smell that makes me think of childhood Sunday mornings.
Tasty Ingredients
- 1 cup plus 3/4 cup all-purpose flour: gives you that fluffy bite
- 3/4 teaspoon baking soda: helps it rise nice and tall
- 1/2 teaspoon salt: tones down the sweet a bit
- 2 big ripe bananas: speckled and dark is best for flavor
- 1/2 cup white sugar: gets things sweet and light
- 1/4 cup brown sugar: brings a caramel twist
- 2 large eggs: holds everything together, adds richness
- 1/4 cup Greek yogurt: keeps the bread soft and moist
- 1 teaspoon vanilla extract: ties all the flavors together
- 1 peeled, sliced Cortland apple: stays firm and juicy through baking
- 1 cup walnuts: gives you that crunch every bite needs
Step-by-Step Instructions
- Baking:
- Scrape the batter into your greased loaf pan and pop it in the oven. Bake for around an hour till a toothpick poked in the center comes out dry.
- Mixing Wet and Dry:
- Toss your wet mixture into the dry ingredients. Gently stir until there's just no big flour pockets left—don't beat it!
- Adding Apples and Nuts:
- Drop your apples and walnuts into the wet mix. Fold everything together softly to spread 'em out.
- Wet Mix:
- In a medium bowl, mash your bananas with a fork (leave some chunky bits), then mix in the white sugar, brown sugar, Greek yogurt, eggs, and vanilla.
- Dry Ingredients:
- Grab a big bowl and whisk together your flour, baking soda, and salt so they’re all blended up.
- Pan Prep and Oven:
- Fire up your oven to 350°F. Grease a 9x5-inch loaf pan really well, especially the corners, so nothing sticks.
My grandma always tossed in a bit of cinnamon to warm up the flavors. On lazy Sundays, everyone crowds into the kitchen, following the amazing smell coming out of the oven.
Storage and Freshness Tips
Let your loaf cool completely, then wrap tight in foil or stash it in an airtight container. Good at room temp for 3 days, or up to a week chilled in the fridge. Freeze single slices—wrap them in plastic, then foil, and they’ll keep for up to 3 months.
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Yummy Twists
This is super flexible. Swap walnuts for pecans, almonds, or go wild with chocolate chips. Want it dairy free? Use coconut yogurt. Sprinkle in some cinnamon and a pinch of nutmeg for a cozy fall vibe. Not big on Cortland apples? Go for Honeycrisp or Granny Smith if you like it more tart or sweet.
Serving Ideas
Slice and eat it warm, letting butter melt right on top for the best breakfast. Want dessert? Toast it and throw a scoop of vanilla ice cream on there. It goes great with a cup of tea for a relaxing treat on chilly afternoons. For holiday brunch, bake it ahead and pop it back in the oven quick to serve warm.
Frequently Asked Questions
- → What kind of apples work best here?
Go for Cortland apples. They have a soft texture and just the right hint of tartness.
- → Can I swap out the walnuts?
Sure, feel free to use pecans, almonds, or hazelnuts—whatever you prefer.
- → Do I need really ripe bananas?
Yep, super ripe bananas are naturally sweet and mix well into the batter.
- → How can I tell if it's fully baked?
Stick a toothpick in the middle of the loaf. If it comes out clean, it's done.
- → Can Greek yogurt be replaced?
Totally! Try sour cream or buttermilk for a similar creamy texture.