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Banana Apple Bread

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  • Banana Apple Bread

    Banana Apple Bread
    (Source: The Sweet Melissa Baking Book)--posted on

    For the apples:
    2 T unsalted butter
    3 T firmly packed dark brown sugar
    2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
    ½ tsp ground cinnamon teaspoon pure vanilla extract

    For the banana bread:
    2 c all-purpose flour
    1 tsp baking soda
    ½ tsp ground cinnamon
    ¼ tsp ground cloves
    ¼ tsp freshly ground nutmeg
    ½ tsp kosher salt
    8 T (1 stick) unsalted butter
    1 c granulated sugar
    2 large eggs
    ¼ c fresh orange juice
    1 tsp pure vanilla extract
    1 ¼ c very ripe mashed bananas (2 to 3)

    Before you start:
    Position a rack in the center of your oven and preheat the oven to 350°F. Lightly butter and flour a 1 1/2-quart loaf pan.

    To make the apples:
    Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.

    To make the banana bread:
    In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.

    In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.

    In a small bowl, combine the orange juice and vanilla.

    Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.

    Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before unmolding onto the rack to cool further.

    *Serve slightly warm or at room temperature. The banana bread keeps well wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost (still wrapped) at room temperature.