This Banana & Apple Bread is waiting to be sliced hot out of the oven and slathered with butter!
The Best Banana & Apple Bread
Banana & Apple Bread brings back so many childhood memories. Actually, any time I make a pound cake or banana bread, I think about my Mom making these and she would slice it hot out of the oven and we’d slather butter on it and the entire loaf would be gone in minutes.
This Banana & Apple Bread is the perfect use for those very ripe bananas. If you decide not to use your bananas immediately, you can freeze them, take them out and thaw before use. Here’s a link on freezing bananas: http://dish.allrecipes.com/how-to-freeze-bananas
If you decide to not eat this Banana & Apple Bread immediately (but you have to), you can wrap it and store in the refrigerator for up to 3 days. This bread also freezes well.
Let’s start baking!
The Best Banana & Apple Bread
Ingredients
- 1 stick plus 2 tablespoons unsalted butter, at room temperature
- 2 tbsp brown sugar
- 2 apples like Figi or Granny Smith, peeled, cored and cut into 1/2 inch pieces
- 1 tsp cinnamon
- 1 1/2 tsps vanilla
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg, or ground nutmeg
- 1 cup granulated sugar
- 2 large eggs
- 2 ripe bananas, mashed (1cup)
- 1/4 cup orange juice
Instructions
- Preheat the oven to 350°. Grease and flour a 9-by-5-by-4 1/2 inch loaf pan. In a medium bowl, stir together the flour, baking soda, salt, cloves, nutmeg, and the remaining 1/2 teaspoon cinnamon.Step 3 In a large bowl, using a handheld electric mixer beat the remaining stick of butter with the granulated sugar on medium speed until light and fluffy. Add the eggs, 1 at a time, and mix until smooth. Add the mashed bananas, orange juice and the remaining 1 teaspoon of vanilla and beat until smooth. Add the dry ingredients and beat on low speed until smooth. Using a rubber spatula, fold in the apples.Step 4 Scrape the batter into the prepared pan and smooth the surface. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if the loaf becomes too dark. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
