The traditional banana bread has a fall twist with this apple variant!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
| Yield: | 2 7×3-inch loaves |
Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups white sugar
- 1 cup unsalted butter, melted
- 4 large eggs
- 1 cup plain Greek yogurt
- 1 ½ teaspoons vanilla extract
- 3 large very ripe bananas, mashed
- 2 medium apples, cubed
- ¾ cup chopped walnuts (Optional)
- ½ cup packed brown sugar
- ½ cup white sugar
- ¼ cup all-purpose flour
- 3 tablespoons unsalted butter, softened
- 1 tablespoon ground cinnamon
- 1 medium banana, sliced
- 1 medium apple, sliced
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 7×3-inch loaf pans.
- Make the bread: Whisk flour, cinnamon, baking soda, and salt together in a bowl.
- Beat sugar and melted butter in a large mixing bowl until smooth. Mix in eggs, one at a time, followed by yogurt and vanilla. Gradually stir in flour mixture just until incorporated.
- Fold in bananas, apples, and walnuts until combined with small chunks of banana still visible in the batter; do not overmix. Pour 1/2 of the batter into each prepared pan.
- Make the topping: Mix brown sugar, white sugar, flour, butter, and cinnamon together in a bowl until the mixture resembles coarse crumbs.
- Sprinkle 1/2 of the topping over each loaf. Garnish each loaf with banana and apple slices.
- Bake in the preheated oven for 30 minutes, then remove and cover each pan with aluminum foil.
- Return to the oven, and bake until a toothpick inserted into the center of each loaf comes out clean, 15 to 20 minutes.
- Remove from the oven and allow to cool before serving.
Reviews
OMG – devoured it!! So good. I added fresh mango, cinnamon & walnuts. Making another loaf right now using fresh strawberries instead of mango cause it’s what I have – seriously guys, don’t miss making this recipe!!
This is a wonderful recipe. I am mainly tried it because I had a ton of ripe bananas and lots of apples. The flavors are perfect just the way the recipe is written. I did try making it gluten-free the first time. It worked fine with all purpose gluten-free flour. Just remember to bake it much longer. I probably added an extra half hour at least. I couldn’t keep my husband out of it! That tells me it’s a five star!!
I am giving 5 stars for a wonderful flavor combination. I did use 1/2 brown and 1/2 white sugar per my tastes. I used pecans instead of walnuts because that is what I had on hand. I followed others suggestions on bake times. These are delicious!
I had a lot of bananas and apples to use up so we tried this bread today. In an attempt to make it slightly healthier, I used all purpose wheat flour and only half the sugar. We also skipped out on the crumb topping. I think it’s delicious, but I think my four-year-old is looking for more sweet. Still waiting to find out what the almost 9-year-old thanks.
This bread was delicious!
It is very delicious…recipe is easy to Follow. I would make it again follow
AMAZING! I didn’t have any greek yogurt, so I subbed in French vanilla yogurt and a plop of sour cream. It did have to cook about 40 minutes after covering with foil, but it is SO good! Will definitely make it again and again!!
I made one loaf and mini cup cakes! But I didn’t do the topping and was still Yummy! Thanks for sharing this delicious recipe!
I’ve made this a couple times now and it’s been great both times. Each time I’ve simply used whatever very ripe fruits I have in the house. This time I used most of 3 very ripe pears and 4 very very ripe bananas. I found that all of my yogurt was bad while in the middle of making this. I found a suggestion online that said to blend cottage cheese very smooth and use it as a substitute. It worked really well. I made them all into muffins and they’re delicious!
delicious
it was really good didn’t puff up too much.
If you are trying to eat healthy Don’t bother with this one. Too much butter and sugar. Cooking time and temp was incorrect and it yielded three 8×3 loafs Instead of two. Much too sweet for my taste. I was disappointed with this recipe. No instruct for high elev.
Excellent recipe. 4 stars for poor directions of recipe. 325 degrees for the stated time increments left us turning the temp up to 350 and baking for additional time. Wish we would have read the reviews that mentioned the same before hand.
Cook for at least 60 min! Other than that, the recipe is great! I didn’t do the crumble topping to save on calories and because I didnt have brown sugar. It was still delicious!
I used 4 small bananas and 3 small apples. Started checking doneness at 50 minutes but overall, like most banana bread recipes in loaf pans, it took 70 minutes. I did not cover with foil. Boy did the house smell good! Took 2nd loaf to neighbor while warm and she had it with ice cream.
Read a lot of reviews and used some suggestions. Great flavour a little too moist for me. Will definitely try again
I made this for a trip with my family. Very delicious and moist, the topping made this bread.I used Macintosh apples. My sister-in-law who is an excellent baker herself asked for the recipe. That is a real compliment I was excited I kept a loaf at home in the freezer to have again.
Yummy, yummy, yummy! Love this recipe. Half recipe made 1 regular loaf and 4 muffins. Baked at 350 – muffins for 30 minutes, loaf pan for 55 min (didn’t use foil or adjust temperature). Turned out perfectly! Thank you for sharing! I love sweet, yet if you don’t, the topping is very sweet and could be left off…
Turned out okay, I liked it but parts were kinda dry. I will try again. I live in higher altitude than most so that could be the reason or my oven. But taste wise Im good with it will just try some variations to make sure.
So good! I halved the recipe and poured it into a 9×5 glass baking dish. Baked at 350 for 50 minutes then covered with foil and baked about 20 more minutes. Perfect! I also used coconut Greek yogurt because that’s what I had on hand.
I made this with gluten free baking flour and almond flour for the last 3/4 cup and I used sour cream not yogurt . I t came out very lite , moist and fluffy