This apple banana bread is ultra moist and filled with a layer of diced apples tossed in brown sugar and cinnamon. Top it with a layer of streusel and serve it warm with butter or a side of coffee.
Love banana bread? Try this brown butter banana bread, almond flour banana bread, or oat flour banana bread next.
Making banana bread is the best use of overripe bananas. We make it all the time if you couldn't tell by our healthy pumpkin banana bread, paleo banana bread, nutella banana bread and almond flour banana bread.
You can make it all year round, but I was craving a special recipe for the fall season. We recently went apple picking and what better way to use up all of our apples than a soft and tender apple banana bread recipe?! This is also a good one if you have extra bananas that need using.
Ingredient Notes
Aside from the apples and ripe bananas, you'll need a few baking staples (you probably already have in your fridge and pantry).
This list includes extra information and tips about each recipe. Please scroll down to the recipe card at the bottom of this post for the measurements and full recipe.
- Sugar: we're using a mix of granulated sugar and brown sugar in the bread, filling and topping.
- Cinnamon and nutmeg: this is an apple cinnamon banana bread after all! The hint of cinnamon goes so well with the apples and bananas. We're using a dash of nutmeg to create even more fall flavor.
- Butter: grab an unsalted butter from the grocery store. I like to bake with unsalted butter because you can control the amount of salt in the recipe yourself.
- All purpose flour: any brand will do. We also tested this with 1:1 gluten free baking flour and it worked well.
- Apples: you only need about 1-2 medium apples for this recipe. Keep reading below for the best apples to use in baking. We like a tart apple because the banana bread is so sweet.
- Leavens: a leavening agent reacts with the acid in the recipe and helps the bread rise. We're using both baking soda and baking powder in this recipe.
- Mashed bananas: the amount of bananas you need will depend on how large they are and the volume they create when they're mashes. You shouldn't need more than 4.
- Eggs: a classic baking ingredient! They help bind the batter together. Room temperature eggs are best for baking because they mix into the batter well.
- Vanilla extract: high quality extract or vanilla bean paste are ideal.
How to Make Apple Banana Bread (step-by-step)
- Crumb topping: throw all of the crumb topping ingredients into a small bowl (in no particular order) and mix well with a fork until it comes together and creates a crumble of large chunks. Store this in the fridge while you make the bread batter. The colder the topping is, the less it will sink into the banana bread while it bakes (the goal!).
- Apple mixture: if you haven't already, peel the apple and cut it into small chunks and place it in a separate bowl. Add the the cinnamon and brown sugar and toss to coat the apples in the cinnamon and sugar.
- Batter: Combine flour, leavens, and spices in a medium bowl and whisk quickly to combine. Measure and mash the ripe bananas (if you haven't already) and place them in a large bowl. Pour in the butter, sugar and brown sugar and whisk until combined. Add the eggs and vanilla and whisk until no yellow streaks remain. This is how you know the eggs are fully incorporated. Whisk in the flour mixture until just combined, being careful not to over mix.
- Assemble: Grease a Libbey glass 9×5-inch loaf pan with nonstick spray and line the center with a piece of parchment paper. Pour half of the batter in the prepared baking pan then place the apples in an even layer on top. Carefully pour the remaining batter on top and spread it out gently to cover the apple layer.
- Swirl: Use a butter knife to swirl the batter around so you can see some of the cinnamon as you go.
- Bake: Top the batter with the cold streusel and bake in the preheated oven for 65-75 minutes. Begin checking the for doneness around 50-60 minutes and tent it with foil if it’s getting brown. We like to use the toothpick test to tell when it's done. Remove it from the oven and cool slightly until it's cool enough to handle then finish cooling on a wire rack.
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How to Ripen Bananas Quickly
- 20 Minute Method: place the bananas (with the peel) on a baking sheet and bake for 20 minutes at 250°F. Reduce the time based in initial ripeness.
- One day method: put the bananas in a paper bag, close and leave it at room temperature and you'll have ripe bananas the next day. The ethylene the bananas release speeds up the ripening. Add an apple to speed this process up even more.
How to Mash Bananas
We always use the back of a fork, but an electric mixer or food processor are great options if you have one handy. Begin on low and gradually increase the speed until the bananas are soft and smashed. They should
Frequently Asked Questions
The best apple for baking is one that's firm enough and holds its own during the baking preference. My personal preference is one that is a little tart. a balance of sweet and tart but its a personal preference. firm enough to hold their own during the baking process
Each banana is different in size, so measuring it after it's mashed is important to ensure you have enough banana in the recipe. If your bananas are really large, you may only need 3 compared to 3 small-medium bananas. The banana bread should still work if you don't measure, but I recommend doing it if you have the time.
A lot of regular banana bread recipes call for sour cream or yogurt because of the acid and tender crumb it gives the quick bread. We do love those recipes, but wanted to offer a simple dairy free option (see below) for this recipe, so we opted to create one without it.
Dietary Modifications
Gluten-free: replace the all-purpose flour in this recipe with 1:1 gluten free baking flour. We tested this with Bob's Red Mill 1:1 baking flour and it worked really well.
Dairy-free: replace the butter in this recipe with a quality vegan butter. We like Myokos cashew based butter. You could also swap it for refined coconut oil, but you won't get all that rich butter flavor.
Storage and Freezer Instructions
Allow the bread to cool completely then wrap individual slices or the whole loaf in plastic wrap or foil. Place wrapped bread in an airtight container or plastic bag. Place it in the fridge to store for up to one week or date the bag so you remember when you made it, and store it in the freezer for up to 4 months. Thaw overnight in the fridge and warm it in the microwave.
This recipe is sponsored by Libbey. We love their classic bakeware to make all of our favorite fall baked goods, especially quick breads. We're so grateful to brands like them who believe in us and our recipes so we can keep sharing free ones with you. All thoughts and opinions are our own.
If you make this recipe, I’d love for you to give it a star rating ★ below. I'd love to hear from you! You can also tag me on Instagram so I can see it!
More Sweet Bread Recipes
- Paleo pumpkin bread
- Healthy banana bread
- Healthy pumpkin banana bread
- Cinnamon swirl gluten-free pumpkin bread
- Almond flour banana bread
Apple Banana Bread
Ingredients
Crumb Topping
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter room temperature
- ¾ cups all purpose flour or 1:1 gluten free flour
Apples Filling
- 1 ¼ cup peeled and diced apples (1 large apple)
- ¼ cup light brown sugar packed
- 1 teaspoon cinnamon
Apple Banana Bread
- 2 cups of all purpose flour or 1:1 gluten-free flour
- ½ teaspoon baking soda
- 1.5 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups of very ripe mashed bananas (about 3-4 large bananas)
- ½ cup butter melted
- ¼ cup sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla
Recommended Equipment
- Libbey Baker's Premium 9x5 Glass Loaf Pan
- Mixing bowls
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a Libbey glass 9×5-inch loaf pan or coat with nonstick spray and line the center with a piece of parchment paper. Set aside
- Add all of the crumb topping ingredients into a small bowl (in no particular order) and mix well with a fork until it comes together and creates a crumble of large chunks. Store this in the fridge while you make the bread batter. The colder the topping is, the less it will sink into the banana bread while it bakes (the goal!).
- If you haven't already, peel the apple and cut it into small chunks and place it in a separate bowl. Add the the cinnamon and brown sugar and toss to coat the apples in the cinnamon and sugar.
- Combine flour, leavens, and spices in a medium bowl and whisk quickly to combine.
- Measure and mash the ripe bananas (if you haven't already) and place them in a large bowl. Pour in the butter, sugar and brown sugar and whisk until combined. Add the eggs and vanilla and whisk until no yellow streaks remain. This is how you know the eggs are fully incorporated. Whisk in the flour mixture until just combined, being careful not to over mix.
- Pour half of the batter in the prepared baking pan then place the apples in an even layer on top. Carefully pour the remaining batter on top and spread it out gently to cover the apple layer. Use a butter knife to swirl the batter around so you can see some of the cinnamon as you go.
- Top the batter with the cold streusel and bake in the preheated oven for 65-75 minutes. Begin checking the for doneness around 50-60 minutes and tent it with foil if it’s getting brown. We like to use the toothpick test to tell when it's done. Remove it from the oven and cool slightly until it's cool enough to handle then finish cooling on a wire rack.
Marian Hartland says
Thank you Molly for sharing this recipe,
I love new creative recipe ideas
I have put this in my top list of favourites to bake next
Look forward to baking this and sharing it with family and friends
Chauntall J says
Tasty! My kiddos loved it. I will be making this recipe again. Thanks!