This quick apple banana bread recipe is perfect for last-minute guests or lazy weekend breakfasts.
Made with ripe bananas, chopped apples, and brown sugar, this easy bread is moist, airy, and delicious!
Serve a slice of this homemade banana apple bread and make everyone’s day!
Best Apple Banana Bread
Tasty breakfast! Wake up to a warm and fragrant slice of banana apple bread to start the day off right!
Make ahead snack! Wrap a slice or two and tuck it into a backpack or briefcase!
No-rise apple banana bread can be made with or without walnuts, or made into muffins. It’s a family favorite!
Versatile! Serve it as breakfast bread, a snack, or even cut into thick slices for a decadent French toast or a holiday bread pudding.
Ingredients and Variations
Bananas – The older, the better! Spotted banana peels mean the fruit is at the perfect level of creamy sweetness!
Apples – Cortland’s are the best choice for their juicy, tart flavor that doesn’t brown quickly. Other apples to choose from are Fuji, Pink Lady, and MacIntosh.
Batter – Use your favorite gluten-free blend that’s 1:1, use half white and half wheat flour for a bit more fiber. Greek yogurt adds a tangy flavor that balances the sweet bananas, and sour cream will work too.
Variations – Add some shredded zucchini or shredded carrots for a healthy version, and some cinnamon, allspice, or nutmeg for an extra fragrant loaf. Other nuts to use besides walnuts can be slivered almonds or pecans. Chopped dried cranberries, mangoes, or blueberries are also tasty additions!
How to Make Apple Banana Bread
- Whisk dry ingredients together in a large bowl.
- Mash bananas in a medium bowl and fold in the remaining ingredients.
- Mix dry and wet ingredients (per recipe below) just until combined.
- Bake for an hour or until a pick inserted into the center comes out clean.
Tips for the Apple Banana Bread
- Use very ripe, soft bananas for the best banana flavor!
- A splash of apple cider will enhance the apple flavor, too!
- Have ingredients at room temperature before beginning.
- Butter tastes great, but shortening produces a softer loaf.
- Be careful not to overmix the batter for the lightest, most moist bread!
Serving Banana Apple Bread
Serve apple banana bread warm, slathered with butter for breakfast along with a hot cup of coffee. Or even as a tasty treat for the kids along with a cool Shirley Temple. This cinnamon spiced bread is also delicious served as dessert after a hearty pork chop dinner. There are so many ways to serve this versatile bread!
Storing Apple Banana Bread
Apple banana nut bread will last at room temperature for about 4 or 5 days wrapped tightly on the counter. Freeze a loaf or individual slices by wrapping them tightly in plastic wrap and storing them in a freezer bag with the date on it.
More Easy Recipes To Try!
Have you tried this Apple Banana Bread recipe? Leave a comment and rating below!
Apple Banana Bread
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 large ripe bananas
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Cortland apple peeled, cored, and chopped
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F and spray a 9×5-inch loaf pan with cooking spray and set aside.
- In a large bowl, whisk together flour, soda, and salt and set aside.
- In a medium bowl, mash the bananas and whisk in the sugars, yogurt, eggs, and vanilla. Fold in chopped apples and walnuts.
- Add the wet ingredients to the dry ingredients and mix just until combined, do not overmix. Add the batter to the prepared baking pan and bake for 1 hour or until toothpick comes clean from the center of the bread.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Apple Banana Bread recipe!
Delicious, made this , so moist and the flavor with both apple and banana is perfect. Thank you for a great recipe that will go into my favorite recipe book. I will be making this again.
Excellent recipe! I just lessened the total amount of sugar to 3/4 cup coconut sugar and omitted the white regular sugar altogether. I also substituted 3/4 cup of oat flour to the 3/4 cup of AP flour called for in the recipe, and left the 1 cup AP flour in. I added a little bit more apples since I had so much. I also added more cinnamon (coz I love it so much), 1/4 tsp nutmeg, 1/8 tsp ground cloves, and 1/8 tsp of cardamom. My total baking time at 350F was 35-40 mins. About 25 mins in, I had to tent mine with foil to prevent the top from burning. It came out great!!!! Not that sweet, just like I like it! Perfect!
Your version sounds delicious Kathy! Thank you for sharing all of your tips!
Can you substitute a non-dairy item for the yogurt? Is so, what could you substitute? This recipe sounds delicious and I have bananas and apples on hand.
Hi Julia, I would try a dairy-free greek yogurt for best results.
Loved it! Everyone makes adjustments, but other than extra apple and banana, I followed it. Will add cinammon next time. But moist, and full of flabor.
Great to hear you loved it, Anita!
Thank you for the recipe. Just made it and is so moist and yummy. Definitely a keeper.
So glad you loved the bread Rosemary!
yum! This banana bread look so delicious and so easy to make! Thanks for a great recipe ♥
Enjoy Natalie!