Apple Cinnamon Banana Bread

from 32 votes

The classic bread gets a fruit-filled makeover with a top-rated recipe for Apple Cinnamon Banana Bread complete with crunchy sugar topping.

A top-down view of a half-sliced loaf of Apple Cinnamon Banana Bread

My go-to moist 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.

A spatula rests in a clear bowl containing batter and diced apples

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?

A top-down view of batter topped with diced apples in a parchment paper-lined loaf pan

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.

Golden brown banana bread studded with diced apples in a parchment paper-lined loaf pan

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!

A top-down view of a half-sliced loaf of Apple Cinnamon Banana Bread topped with sanding sugar

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Breakfast

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.
Author: Kelly Senyei
4.85 from 32 votes
A top-down view of a half-sliced loaf of Apple Cinnamon Banana Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

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!

Nutrition

Calories: 318kcal, Carbohydrates: 52g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 274mg, Potassium: 182mg, Fiber: 2g, Sugar: 24g, Vitamin A: 361IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 2mg

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4.85 from 32 votes (7 ratings without comment)

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Comments

  1. Rose says:

    5 stars
    I have made this recipe many times, for different groups. It is ALWAYS a big hit! I use brown sugar to top it because I don’t keep sanding sugar (not even sure what that is lol) and everyone comments that they love the crunchy top! It is also very easy to make. I can’t tell you the last time I made a banana bread without the apples because I love this one so much! I would recommend it to anyone who wants a different take on banana bread; you won’t regret it! :)

    1. Kelly Senyei says:

      So glad you’re enjoying it, Rose!

  2. Mary jacobson says:

    I’ve done these receipes apple & carrots but I’ve never used butter ?
    It sounds ok moist too but I’ll try it with butter but I’m adding everything you used but I’m adding other stuff/ingredients but banans arre extra today. Yes I know it will be moist with bananas too. I’m excited still working on it. I’m planning to male over 25 loafs. I make it for fire dept & police dep th n church friends too. I usually make large qty. I make 3 other loaf breads A strawberry berry cake with strawberry icing & humming bird cakes in loafs pan. I was asked at church for different breads to add for a revival next week too.
    People at church lo e my varieties breads. But excited to do your receipe. Will share comments from friends at church too.. thanks ill send picks upon finishing all breads tomorrow. Working all night tonight. I love ɓaķing. I’m a gourmet chef. Thanks talk soon
    Mary

    1. Kelly Senyei says:

      I hope you enjoy!

  3. kelly says:

    5 stars
    I’ve made this twice now and it is very forgiving with different ingredients, For instance I used a ripe avocado because there weren’t enough bananas… and it turned out great. Thanks!

    1. Kelly Senyei says:

      So glad you enjoyed it!

  4. Pat Schmitz says:

    5 stars
    Apple cinnamon banana bread is delicious!
    I used 1/2 cup sugar, instead of 3/4 cup
    And I had to add 1/4 cup unsweetened applesauce because I didn’t have quite enough bananas to make 1-1/2 cups. And I do not have/use sanding sugar.
    DELICIOUS!
    Next time I’m going to make muffins instead of the loaf

    1. Kelly Senyei says:

      So glad you enjoyed it, Pat!

  5. Pam Strohfus says:

    5 stars
    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.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Pam!

    2. Terri says:

      5 stars
      This bread is wonderful! We like nuts so I added pecans. Super moist! My family devoured it!

      1. Kelly Senyei says:

        I’m so happy to hear that you and your family enjoy the recipe, Terri!

  6. Rose says:

    5 stars
    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! :)

    1. Kelly Senyei says:

      Woohoo! I’m thrilled you’ve been enjoying it, Rose!

  7. Parker says:

    5 stars
    Great crumb and great taste

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Parker!

  8. Rachel says:

    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

    1. Kelly Senyei says:

      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!

  9. L says:

    I only have frozen bananas
    Would that work?
    I could leave them on the counter to defrost
    Thank you

    1. Kelly Senyei says:

      Yes, that works!

  10. Indre says:

    Could baking soda be replaced with baking powder only in this recipe?

    1. Kelly Senyei says:

      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.

  11. Blinda says:

    5 stars
    Second time I’ve made this. A hit with all. My favorite banana bread recipe!

    1. Kelly Senyei says:

      So glad you’re enjoying the recipe, Blinda!

  12. k says:

    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!

    1. Kelly Senyei says:

      Great! I’m so glad you enjoyed the recipe!

    2. Becky says:

      Can I make muffins from this recipe?

      1. Kelly Senyei says:

        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!

  13. Gretchen Hines says:

    5 stars
    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!

    1. Kelly Senyei says:

      Oh no! I’m glad the second batch turned out, Gretchen! And I love the addition of pecans :)

  14. Virginia Roney says:

    Hi can this be frozen ?

    1. Kelly Senyei says:

      Yes! :)

      1. May says:

        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!

      2. Kelly Senyei says:

        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. :)

  15. Easy Baker says:

    5 stars
    Delish!!

  16. Jenny-lea Nel says:

    5 stars
    This recipe just became a family favorite.

    1. Kelly Senyei says:

      Yay! I’m so thrilled to read this, Jenny-lea!

  17. Dianna says:

    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.

    1. Kelly Senyei says:

      Yay! I hope everyone enjoys the banana bread, Dianna!

  18. Regina Patterson says:

    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 :)

    1. Kelly Senyei says:

      You are so welcome, Regina! I’m thrilled you enjoyed the recipe!

  19. Kathleen says:

    5 stars
    Best banana bread Ive tasted

    1. Kelly Senyei says:

      Love reading this, Kathleen! I’m so thrilled you enjoyed the recipe!

  20. lolita says:

    5 stars
    More than delicious!

  21. Melissa says:

    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!

    1. Kelly Senyei says:

      I’m so thrilled you enjoyed the recipe, Melissa!

  22. Tiffany Spurlin says:

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

    1. Kelly Senyei says:

      I’m so thrilled your family enjoyed the recipe, Tiffany!

  23. Jackie says:

    4 stars
    I used this recipe to make large muffins. They were delicious, and very popular.

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Jackie!

  24. Robyn Stangel says:

    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. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Robyn!

  25. JoAnn says:

    Can I use regular milk instead of buttermilk

    1. Kelly Senyei says:

      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: https://www.justataste.com/what-can-i-substitute-for-buttermilk/

  26. Alana says:

    Could I use almond milk instead of buttermilk?

    1. Kelly Senyei says:

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

  27. Kailyn says:

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

    1. Kelly Senyei says:

      Amazing! I’m so thrilled you enjoyed the recipe, Kailyn!

  28. Christina Alonzo says:

    5 stars
    Can you leave out the sugar?

    1. Kelly Senyei says:

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

  29. Calle says:

    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.

    1. Kelly Senyei says:

      I’m so glad you enjoyed it!

  30. Margaret McKee says:

    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 .

    1. Kelly Senyei says:

      You are so welcome, Margaret! Enjoy!

  31. Michael says:

    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. Kelly Senyei says:

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

  32. S says:

    Was wondering if I could swap buttermilk with plain milk?

    1. Kelly Senyei says:

      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.

  33. Ralph Daniels says:

    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. Kelly Senyei says:

      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?

  34. Peg says:

    I want to make this in 5 3/4 x 3 x 2 pans. Is there any changes I need to make?

    1. Kelly Senyei says:

      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!

  35. Carrie says:

    4 stars
    The recipe is delicious. I found the liquid to dry ingredient ratio to be off the first time I made it, so I left out the 1/4 cup milk when I mixed the second loaf.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Carrie!

  36. Ekatarina says:

    Is the vanilla extract optional or is there anything else to substitute it with

    1. Kelly Senyei says:

      Hi Ekatarina! You can leave out the vanilla extract as it won’t drastically change the outcome, just the flavor a bit :) Or, almond extract could work as a substitution.

  37. Rosey says:

    This an awesome recipe, i added walnuts for that crunch.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe!

  38. Jennie says:

    5 stars
    I loved it ! I added some raspberries I needed to use up .

    1. Kelly Senyei says:

      Love your addition of raspberries, Jennie! Glad you enjoyed the recipe :)

  39. Rebecca Fordyce says:

    Just made this recipe and it is heavenly!!!

    1. Kelly Senyei says:

      So glad you enjoyed it, Rebecca!

  40. Steve says:

    Making this right now. The recipe is that good it doesn’t even need cooking haha happy to eat a bowl of batter to myself :)
    Looking forward to final result

    1. Kelly Senyei says:

      Haha! Enjoy the bread, Steve!

  41. Sam says:

    Can i use w diff kind of apples like honey crisp or gala ?!!

    1. Kelly Senyei says:

      Hi Sam! Yes, you could use any type of apple. Enjoy!

  42. Jai smith says:

    Can I use soy milk. Turning this vegan

    1. Kelly Senyei says:

      That should work!

  43. Leanne says:

    Does it matter the kind of buttermilk? Reduced fat or regular?

    1. Kelly Senyei says:

      Hi Leanne! Regular would be best!

  44. Nancy says:

    What if I don’t have butter milk

    1. Kelly Senyei says:

      Hi Nancy! If you don’t have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches 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.

  45. Michelle S says:

    Unfortunately when I made this my bread just turned out gluggy and dense. :(

    Any tips?

    1. Kelly Senyei says:

      Hi Michelle – Did you toss the apples with the flour? That prevents them from sinking and making the bread too dense. And the density is also a result of the freshness of the baking soda.

  46. Julie says:

    This is a great recipe! Just tried it for the first time and my coworkers love it! I substituted apple sauce for the eggs because I didn’t have any in the house and it gave a lovely apply flavour throughout the bread, not just the chunks. Thanks for sharing!

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Julie!

    2. Maureen Lauterbach says:

      How much Apple sauce did you replace the eggs with?

  47. Kerri says:

    I just made this. It is awesome! The apple is divine, full of bananas and a hint of cinnamon. I could have used more cinnamon.
    Thank you for the recipe.

    Kerri

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Kerri!

  48. Kathryn says:

    Hi, just wondering if you know how long to bake this recipe if using it to make muffins? I made the loaf last night and it was great but still have bananas to use so I thought I’d make some muffins to freeze!

    1. Kelly Senyei says:

      Hi there! I’ve never tried this recipe as muffins so I’m not sure the exact bake time, as it also depends on the size of the muffins.

    2. Tayla says:

      Hey, just made muffins, about 25min in the oven :)

      1. Kelly Senyei says:

        Great to know!

  49. Lisa says:

    Hi Kelly, thank you so much for this delicious recipe and all the others I find on your site. You’re one of my top “go-to” places for recipes :o)

    1. Kelly Senyei says:

      Awesome! So thrilled to read that, Lisa!

  50. Alaa says:

    Hi, with what i can substitute butter milk please?

    1. Kelly Senyei says:

      Hi there! If you don’t have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches 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.

  51. Rosalie says:

    Please can you convert cups to metric ?

    1. Kelly Senyei says:

      Hi Rosalie – I have never made this recipe with metric measurements but you are welcome to use an online converter.

  52. George says:

    Well I am going to make it today

  53. Vikki says:

    Hi Kelly, I made your Apple Cinnamon Banana Bread yesterday and it was delicious, my family loved it. The little bits of apple were such a surprise! We live in Queensland, Australia, so I had to convert some of your ingredients into our terms but that wasn’t hard. Thank you so much for sharing this fantastic recipe and I will definitely be making it again.

    1. Kelly Senyei says:

      I’m so glad you enjoyed the recipe, Vikki!

  54. Aura says:

    Dear Kelly, thank you for this delicious recipe! I was looking for a banana bread recipe with apples and buttermilk and found yours… I had to give it a try! And I must say I have no regrets at all! Just added some chopped walnuts and replaced half the sugar with dark brown sugar, and greased the loaf pan with unsalted butter and lightly floured it (no parchment paper). It worked wonderfully. The bits of apples in each bite are like heaven!!! This bread is so addictive! I will definitely make it again, and again, and again…

    1. Kelly Senyei says:

      So glad you enjoyed it!