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Apple Banana Bread entier

The Best Apple Banana Bread

Bakery-style Apple Banana Bread that folds tart Granny Smith apple chunks into a cinnamon-spiced, brown sugar banana batter. The flour-toss technique keeps every slice moist and structurally perfect — never soggy, never dense. Ready in just over an hour.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Quick Bread, Snack
Cuisine American
Servings 10 slices
Calories 251 kcal

Equipment

  • 9x5-inch loaf pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Silicone Spatula
  • Whisk
  • Wire cooling rack

Ingredients
  

Fruit Prep

  • 1.5 cups Granny Smith apples peeled and diced into 1/4-inch cubes (about 2 medium)
  • 1 tbsp all-purpose flour for coating the apples
  • 0.5 tsp ground cinnamon for coating the apples
  • 1.5 cups mashed ripe bananas about 3 medium, heavily spotted or brown

Dry Ingredients

  • 1.75 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp fine salt

Wet Ingredients

  • 0.5 cup unsalted butter melted and cooled for 5 minutes
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated white sugar
  • 2 large eggs at room temperature
  • 1 tsp pure vanilla extract
  • 0.25 cup full-fat sour cream or plain Greek yogurt

Instructions
 

Prep

  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with non-stick spray and line the bottom and two long sides with a strip of parchment paper, leaving a 1-inch overhang on each side for easy removal.
  • Peel and dice the apples into 1/4-inch cubes. In a small bowl, toss the cubes with 1 tablespoon flour and 1/2 teaspoon cinnamon until every piece is matte and dry. Set aside.
  • Mash the bananas with a fork, leaving a few small pea-sized lumps for texture.

Make the Batter

  • In a medium bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, 1 teaspoon cinnamon, nutmeg, and salt.
  • In a large bowl, stir the melted butter with the brown sugar and white sugar until the mixture resembles wet sand. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until smooth. Fold in the mashed bananas.
  • Pour the dry ingredients over the wet ingredients. Fold gently with a silicone spatula using broad strokes. Stop when a few visible streaks of flour remain — do not overmix.
  • Scatter the flour-coated apple cubes over the batter and fold in with 5 to 6 gentle strokes until evenly distributed.

Bake and Cool

  • Transfer the batter to the prepared loaf pan and smooth the top into a gentle dome. Bake for 55 to 65 minutes.
  • Check at the 40-minute mark. If the top is deep golden brown, tent the pan loosely with aluminum foil and continue baking. The bread is done when a toothpick inserted into the center comes out with moist crumbs but no wet batter.
  • Cool in the pan for 15 minutes, then use the parchment overhang to lift the loaf onto a wire rack. Cool completely (at least 30 minutes) before slicing.
Apple Banana Bread entier
The Best Apple Banana Bread

Nutrition

Serving: 1SliceCalories: 251kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 62mgSodium: 266mgPotassium: 78mgFiber: 1gSugar: 18gVitamin A: 349IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Keyword apple banana bread, apple cinnamon quick bread, bakery style loaf, fall baking, moist banana bread
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