This Apple Banana Bread will be just what you need to bring in the colder days of fall. The apples and warm spices make this quick bread cozy and extra delicious!
I just love this quick recipe and thought you would like to try out this week. And if you’re lucky enough to have some cooler temperatures, this is exactly what you should be baking!
Hey, guys…guess what? I made apple banana bread, so you know what that means?!?
It has to be fall…it just must be fall? Ok, who am I kidding! I live in FL and it won’t look like fall here, well, ever. But, that doesn’t mean that I can’t start sharing more apple recipes!
Did I mention already that this bread is super cozy? In case I didn’t, grab your blanket and a hot cup of coffee. Sit back and read a book with a cozy slice of this comforting bread.
And what a perfect reason to bring on the apple baking season and to share a super easy to make quick bread. This bread is a riff on my popular fall Banana Pear Bread with Dark Chocolate Chips.
I love quick breads so much! I probably bake one a week! It’s seriously my favorite way to use up those stray super ripe and sweet bananas.
With that said, I also love apple recipes and probably have as many apple recipes as banana recipes in my ever growing recipe collection! So it was so easy to add apples to my all-time favorite quick bread.
What ingredients are needed to make an apple banana bread?
This is what you’ll need for the recipe:
- flour (use gluten-free 1-1 or if you’re ok with gluten, you could do 1/2 whole wheat 1/2 all-purpose)
- sea salt
- baking soda
- baking powder
- cinnamon
- ground ginger
- bananas
- apples
- sugar (I like to use coconut sugar…if you use coconut sugar, it will be a darker bread)
- egg
- coconut oil (or whatever mild flavored oil you like)
- milk (I used unsweetened almond milk, use whatever nut or regular milk you like)
- Raw sugar (turbinado) to sprinkle on top
How do you make this banana bread?
The first step is to gather your ingredients. Mash up the bananas.
Second, in a small bowl, mix the egg with the sugar and oil and stir into the bananas.
In a separate bowl, whisk together the flour, sea salt (regular salt is fine too), baking soda, baking powder, cinnamon and ground ginger.
Add the dry ingredients to the banana mixture. Stir in the milk (I used unsweetened almond milk, use whatever milk you like).
Fold in the apple pieces.
Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Sprinkle on the turbinado sugar (if using).
Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 20-30 minutes, or until a skewer inserted in the center comes out clean.
Every oven is different. I like to lower heat halfway through baking time so that it doesn’t bake up too quickly and brown too fast.
Can I make this banana bread gluten-free?
Yes! Just sub in your favorite gluten-free 1-1 baking flour (I like the King Arthur’s GF flour). Make it vegan by using flax eggs.
How long does Apple Banana Bread stay fresh?
This bread will stay fresh if it’s kept covered for up to two days on the counter. It’s best to store in the fridge going beyond two days. Another idea the next day is to toast a slice.
Can you freeze Apple Banana Bread?
Yes, it’s really easy to freeze slices or even the entire loaf. Wrap each slice in a plastic wrap snugly and then wrap in foil paper (or put in a zipped lock freezer bag). You could also wrap entire loaf in foil paper and store it in a zipped lock freezer bag. Should be eaten within 3 months (thaw overnight on the counter).
Some fall recipes to explore:
- Apple Brie Panini by Rebekah from Making Miracles
- Apple Butter by Stacy from Food Lust People Love
- Fresh Peach Buckle by Sue from A Palatable Pastime
- Fried Apple Hand Pies by Heather from All Roads Lead to the Kitchen
- Greek Yogurt Apple Loaf by Lauren from Sew You Think You Can Cook
- Peach Streusel Bread by Azmina from Lawyer Loves Lunch
- Pumpkin Molasses Tea Bread by Lisa from Authentic Suburban Gourmet
- Sweet Potato Apple Soup with Chipotle by Kathy from A Spoonful of Thyme
- Vegan Spiced Apple Crumb Muffins by Debra from Eliot’s Eats
PIN for later!
Some of my other quick bread recipes you’ll really love:
- Caramelized Banana Bread with Brown Sugar Glaze
- Sourdough Banana Bread
- Vegan Strawberry Banana Bread
Originally published on October 24, 2020 and updated for content and photos on September 6, 2021.
Apple Banana Bread
Ingredients
- 1 cup mashed bananas about 3-4 very ripe
- 1 egg
- ¾ cup cane sugar or coconut sugar or white sugar
- ¼ cup coconut oil or whatever mild oil you like
- 2 cups of flour you could use ½ whole wheat or sub in gluten-free 1-1 flour to make GF
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground ginger
- ¼ milk I used unsweetened almond (use whatever nut or regular milk you like)
- 2 medium sized apples peeled, cored and chopped
- Raw sugar (turbinado) to sprinkle on top
Instructions
- Preheat oven to 350°. Place a rack in the center of the oven. Line a 9 x 5 loaf pan with parchment paper and spray with baking spray (or butter and flour the parchment paper) and set aside.
- In a small bowl, mash the bananas. Mix the egg with the sugar and oil, and stir into the bananas.
- In a separate large bowl, whisk together the flour, sea salt (regular salt is fine too), baking soda, baking powder, ground cinnamon and ground ginger.
- Add the dry ingredients to the banana mixture. Stir in the milk (I used unsweetened almond milk).
- Fold in the apple pieces.
- Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Sprinkle on the turbinado sugar (if using).
- Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 20-30 minutes, or until a skewer inserted in the center comes out clean. Every oven is different. I like to lower heat halfway through baking time so that it doesn't bake up too quickly and brown too fast.
Notes
- Full size loaf pan - about 55-60 minutes (mine is usually ready at 55 minutes...every oven is different. So check your loaf at about 55 mins).
- 3 mini loaf pans - about 25 to 35 minutes
- muffins - about 20 minutes (may be 15 -25 depending on the size of your tins)
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