The classic bread gets a fruit-filled makeover with a top-rated recipe for Apple Cinnamon Banana Bread complete with crunchy sugar topping.
My go-to banana bread recipe has seen nearly every mix-in, topping and swirl you can imagine, from peanut butter chips to zucchini and pumpkin to streusel. But this Apple Cinnamon Banana Bread recipe marks a first in that the bananas are forced to canoodle with a fellow fruit and some warming spices.
The result is an extra-moist quick bread studded with juicy apples, plenty of cinnamon and the quintessential crunchy sugar topping.
Substitute for Buttermilk in Banana Bread
I love the addition of tangy buttermilk in banana bread, but I also try to avoid buying a big carton to avoid the inevitable leftovers hitting the trash can before their expiration date. There are loads of buttermilk substitutes, from a simple milk and lemon concoction to good ol’ sour cream or yogurt. Check out my full guide: What Can I Substitute for Buttermilk?
How Do You Keep Fruit from Sinking in Bread?
Banana bread purists may be aghast at the addition of diced apples, but trust me when I tell you that those pops of juicy tang (courtesy of Granny Smith’s finest fruit) will tickle your taste buds bite after bite.
The key to ensuring apples in every bite and not just the bottom third of your loaf is to toss the diced fruit with a bit of flour. This coating draws out moisture and prevents them from sinking.
How to Store Apple Banana Bread
Whether sliced or unsliced, the best way to store any variety of banana bread is in an airtight container or sealable plastic bag kept at room temperature. Reheating each slice is as simple as popping it into the microwave for 10 to 15 seconds… or you could turn it into Banana Bread French Toast. Two words: game-changer!
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Ingredients
- 2 cups plus 1 Tablespoon all-purpose flour, divided
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups mashed ripe, darkly speckled bananas
- 1/4 cup buttermilk
- 2 large eggs
- 6 Tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1 cup small diced (peeled) apples
- Sanding sugar (optional)
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
- In a large bowl, whisk together 2 cups of flour with the sugar, baking soda, cinnamon and salt. Set the bowl aside.
- In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- In a small bowl, combine the diced apples with 1 Tablespoon flour, tossing until they’re thoroughly coated. Fold in the diced apples then pour the batter into the prepared loaf pan. Sprinkle the top liberally with sanding sugar (optional).
- Bake the bread for about 55 minutes, or until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring the loaf to a cooling rack to cool completely.
Kelly's Note
- Any variety of apple will work, but I prefer Granny Smith apples because they add a touch of tang to the bread.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe adapted from Banana Bread with Streusel Topping.
This is a great recipe. The apple banana bread was very Moist! My grandson devoured it. So good. I will always make this bread from now on.
So glad you enjoyed the recipe, Pam!
This bread is wonderful! We like nuts so I added pecans. Super moist! My family devoured it!
I’m so happy to hear that you and your family enjoy the recipe, Terri!
I have made this recipe MANY times, and it is always delicious! I have also added chocolate chips a few times, and that is fabulous as well. Great recipe! :)
Woohoo! I’m thrilled you’ve been enjoying it, Rose!
Great crumb and great taste
I’m thrilled you enjoyed the recipe, Parker!
I love your recipes. I have not tried making the apple banana bread as of yet, however I would like to know if you’ve every tried making cupcakes instead of loaf?
Thanks
Hi Rachel! I’m so glad you’ve been enjoying Just a Taste. :) I’d start checking the muffins around the 18-minute mark and it’ll probably yield ~16 muffins. Let me know how they turn out!
I only have frozen bananas
Would that work?
I could leave them on the counter to defrost
Thank you
Yes, that works!
Could baking soda be replaced with baking powder only in this recipe?
Hi Indre! I wouldn’t recommend that because you would need about 3 times as much baking powder, resulting in an unpleasant metallic, salty-tasting bread.
Second time I’ve made this. A hit with all. My favorite banana bread recipe!
So glad you’re enjoying the recipe, Blinda!
hi this was delicious! I gave mine a bit of a healthier twist for anyone who is interested.
I used one cup of oatmeal flour (just ground up some regular oat meal!) and one cup of normal flour.
I also cut out all the sugar and replaced it with just a fourth cup of brown sugar!
Great! I’m so glad you enjoyed the recipe!
Can I make muffins from this recipe?
Sure, Becky! I’d start checking the muffins around the 18-minute mark and it’ll probably yield ~16 muffins. Let me know how they turn out!
I made this the first time and mistakenly put baking powder instead of baking soda. Not good at all! But I made it the second time and it was very good! I put pecans in and baked in two loaf pans for about 36 minutes. I would give this recipe 5 stars!
Oh no! I’m glad the second batch turned out, Gretchen! And I love the addition of pecans :)
Hi can this be frozen ?
Yes! :)
I made this bread according to the instructions and it was absolutely delicious! Just perfectly sweet and lightly spiced, great texture. Thanks for posting! Got a question:
What’s the point of coating the apples in flour? I’ve googled a lot – some other recipes recommend, some don’t, I can’t find a reason why you should it shouldn’t. It came out well so I don’t doubt it’s right, I’m just dying to know why! Please help!
I’m so glad you enjoyed the recipe, May! The light coating of flour will absorb some of the fruit’s liquid, making them less likely to sink. :)