Apple Cinnamon Banana Bread Recipe

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 recipe marks a first in that the bananas are forced to canoodle with a fellow fruit. And the result is an extra-moist quick bread studded with juicy apples, plenty of cinnamon and the quintessential crunchy sugar topping.

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.

And never let the abundance of overripe bananas stump you again! Find inspiration for more banana-filled treats with recipes for The Best Banana Cake with Cream Cheese Frosting, Banana Pudding with Salted Caramel Sauce and Banana Chocolate Wonton Poppers.

Apple Cinnamon Banana Bread Recipe

Apple Cinnamon Banana Bread Recipe

Apple Cinnamon Banana Bread Recipe

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Apple Cinnamon Banana Bread Recipe


Apple Cinnamon Banana Bread

Apple Cinnamon Banana Bread is an extra-moist quick bread studded with juicy apples, plenty of cinnamon and the quintessential crunchy sugar topping.
4.67 from 15 votes
Apple Cinnamon Banana Bread Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8 servings


  • 2 cups all-purpose flour
  • 1 Tablespoon all-purpose flour
  • 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 1/4 cups small diced (peeled) Granny Smith apples
  • 2 Tablespoons sanding sugar (optional)


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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Calories: 336kcal, Carbohydrates: 56g, Protein: 5g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 64mg, Sodium: 274mg, Potassium: 230mg, Fiber: 2g, Sugar: 26g, Vitamin A: 370IU, Vitamin C: 4.5mg, Calcium: 27mg, Iron: 1.8mg

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  1. 5 stars
    I’m so excited about this recipe can’t wait to serve it on Sunday. Baked it today (Friday) so the flavors will meld together and I will have my Great Grandchildren over after church and eat Apple Banana Bread.

  2. 5 stars
    Delicious. Amazing recipe. I baked it for my parents and sister last night for breakfast in the morning, left it in the fridge overnight and it turned out great. I actually didn’t have buttermilk, or the ingredients to make buttermilk, so I used regular milk, and it still turned out great. Thank you for this recipe :)

  3. 5 stars
    This recipe is so good! I substituted buttermilk for regular milk (didn’t have buttermilk on hand) and it came out fabulous! It’s the perfect balance of crispy outside and soft moist inside!

  4. This recipe is fantastic! It’s so easy and tasty! It’s one that my whole family enjoys. Thank you for the post.

  5. 5 stars
    I made this banana apple bread using plain yogurt instead of buttermilk and it was delicious! My husband and his buddy said they may have had better but they sure can’t remember when!

    1. Hi JoAnn! You’ll need the acidity in the buttermilk to react with the leavener. You can make a quick version by adding 1 tablespoon lemon juice or vinegar to a liquid measuring cup, then pour in 2% milk up to the 1 cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use. And just in case you don’t have lemon juice on hand, here’s a link to even more dairy and non-dairy buttermilk substitutes:

    1. Hi Alana! You’ll need an acidic component in addition to the almond milk to ensure the leavener works.

  6. 5 stars
    I converted this to a sourdough discard recipe and used my homemade fermented apples. Turned out beautiful!

    1. Hi Christina – I wouldn’t recommend that as it will change the texture and consistency of the bread.

  7. 5 stars
    I made this the other day. I swapped out the butter with applesauce and the buttermilk with oat milk instead. I skipped on the banana and added a little more Apple. Really tasted amazing and shared it with friends as well who also really liked it.
    Thank you for the recipe.

  8. Thankyou.. I made Appie-Banana Bread years ago for my children and lost the recipe . I lived in Maine at the time. I will try this one. Thank you so much .

  9. 5 stars
    I followed the recipe, but i wanted a very thin brownie like cake squares of apple/bannanna pecan bread. I poured the batter into a sheet pan, with pecans in the batter, and sprinkled on top. I’ll update after eating it. Just out of the oven. I watched the cook time, and it took 25 mins at 350 degrees. I took pictures also. Will see if i can add here.

    1. Hi Michael! If you happen to be on Instagram, you can share your culinary creations with me by using the hashtag #justatasterecipes :)

    1. Hi there! You’ll need the acidity in the buttermilk to react with the leavening agent. You can make buttermilk by adding 1 teaspoon lemon juice or vinegar to a liquid measuring cup, then pour in whole milk up to the 1 cup mark. Let it sit for 5 minutes then measure out what you need.

  10. 2 stars
    I made this a couple of days ago and followed the recipe exactly. Although the flavor was fantastic, the loaf was not cooked in the middle. I tried to rescue it by baking it some more but it didn’t work. Any suggestions?

    1. Hi Ralph – Oven temperatures (as well as loaf pans) can cause great variances in the bake time. Do you have an oven thermometer to ensure your oven is running at the correct temperature? And was the rack in the center of the oven?

    1. Hi Peg – I’ve never made this recipe in mini loaf pans so, unfortunately, I’m not sure the exact bake time. Would love to hear your results!

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