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! The combination of juicy apples and warm spices gives this quick bread a cozy aroma that fills your home with irresistible scents. Enjoy it for breakfast or as a comforting snack.
When the weather starts to cool down, I always crave something warm and cozy. This Apple Banana Bread is the perfect fall treat! The apples and warm spices make it so comforting, and it’s super easy to make. Just mix all of the ingredients together, pour into a loaf pan, and bake! In no time at all , you’ll have a delicious quick bread that everyone will love.
This Apple Banana Bread is the perfect addition to any meal. Serve it for breakfast with a cup of coffee, or enjoy it as a snack or dessert. It’s also great to take along on picnics or road trips. No matter how you enjoy it, this bread is sure to be a hit!
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!
- Why You Will Love This Banana Bread with Apples
- What ingredients are needed to make an apple banana bread?
- How do you make this healthy banana apple bread?
- Expert Tips to make the best dairy-free banana bread
- Storing and Freezing the Apple Banana Bread
- Some fall recipes to explore:
- Some of my other quick bread recipes you'll really love:
- Healthy Banana Apple Bread
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.
Why You Will Love This Banana Bread with Apples
- Flavorful and moist: The combination of apples and bananas brings out an incredible depth of flavor and moisture to the bread.
- Easy to make: This recipe is super straightforward and perfect for both baking beginners and experts.
- Dairy-free: Perfect for those with dietary restrictions or preferences.
- Perfect for fall: This is sure to become a family favorite with its cozy flavor and warm spices.
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?
- Flour: The base of the bread, giving it structure and body. Using a mix of whole wheat and all-purpose flour will give your bread a more robust flavor and texture. If you're gluten-free, a 1-1 gluten-free blend will keep the consistency without the gluten.
- Sea Salt: Enhances all other flavors in the bread.
- Baking Soda & Baking Powder: Responsible for the rise and fluffiness of the bread.
- Cinnamon and Ground Ginger: These spices add warmth and a cozy flavor, perfect for a fall quick bread.
- Bananas: They add natural sweetness, moisture, and flavor to the bread.
- Apples: This fruit adds a slight tartness, additional natural sweetness and an exciting texture variation.
- Sugar: Adds sweetness to the bread. Coconut sugar is a less processed option, but will darken the bread.
- Egg: Adds structure, lifts the bread, and helps bind everything together.
- Coconut Oil: It adds moisture to the bread and enhances flavor. Any mild-flavored oil will work.
- Milk: Adds moisture and helps with the consistency of the batter. Almond milk makes it dairy-free, but you can use any nut or regular milk you prefer.
- Raw sugar (turbinado): This is sprinkled on top for a crunchy, sweet top crust.
How do you make this healthy banana apple 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.
Expert Tips to make the best dairy-free banana bread
1. Choose the Right Apples: For best results, use a firm variety of apples that hold up well to baking like Granny Smith or Honeycrisp.
2. Use Ripe Bananas: Overripe bananas will give you the sweetest, moistest bread.
3. Don't Over-mix the Batter: Mix the ingredients until just combined. Over-mixing can lead to a tougher bread.
4. Allow the Bread to Cool: After baking, let your bread cool in the pan for about 10 minutes before removing. This makes it easier to slice.
Storing and Freezing the Apple Banana Bread
Storing and freezing this banana and apple cake is quite straightforward.
To store, simply keep it in an airtight container at room temperature. It will stay fresh and delicious for up to three days. Alternatively, you can store it in the refrigerator for a week.
If you'd like to freeze the bread for later, let it cool completely first. Then, slice the loaf and wrap each individual slice in plastic wrap or aluminum foil and place the wrapped slices in a freezer-safe bag.
This method allows you to defrost only the number of slices you need at a time. When you're ready to enjoy the frozen bread, let it defrost at room temperature or gently warm it in a toaster or oven. It will keep well in the freezer for up to three months.
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.
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.
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
- Cinnamon Apple Banana Bread-Totally Dairy-Free
- Banana Bread with Chocolate Chips
Originally published on October 24, 2020 and updated for content and photos on September 6, 2021.
Did you make this? Please RATE THE RECIPE below:)
Healthy Banana Apple Bread
- 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
- 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.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
- 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)