Banana-Apple Bread

Photo: Randy Graham, Valley Vegetarian

Banna-Apple Bread (shown with raisins for added goodness)

I had two very ripe bananas and a few apples that needed to be enjoyed before going bad. Ordinarily I would have cut them up, added my favorite yogurt, and maybe sprinkled unsweetened shredded coconut on top. The fruit, however, was too ripe.

This banana-apple bread recipe saved the day and brought smiles to the faces of our neighbors next door. It’s easy to make and will bring smiles to your friends and family too.

1 stick plus 2 tablespoons unsalted butter (room temperature)
2 tablespoons dark brown sugar
2 Granny Smith apples (peeled, cored and cut into ½-inch dice)
1 teaspoon cinnamon
1 ½ teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 cup granulated sugar
2 large eggs
2 very ripe bananas (mashed)
¼ cup fresh orange juice

Preheat the oven to 350 degrees. Grease and flour a 9-inch loaf pan.

In a large skillet, melt 2 tablespoons of the butter with the brown sugar. Add the apples and cook over moderately high heat, stirring, until tender and golden, 4 to 5 minutes. Add 1/2 teaspoon of the cinnamon and 1/2 teaspoon of the vanilla and transfer the apples to a plate to cool.

In a medium bowl, stir together the flour, baking soda, salt, cloves, nutmeg and the remaining 1/2 teaspoon cinnamon. Set aside.

In a large bowl, using a handheld electric mixer, beat the remaining stick of butter with the granulated sugar on medium speed until light and fluffy. Add the eggs, 1 at a time, and mix until smooth. Add the mashed bananas, orange juice and the remaining 1 teaspoon of vanilla and beat until smooth. Add the dry ingredients and beat on low speed until smooth. Using a rubber spatula, fold in the apples.

Scrape the batter into the prepared pan and smooth the surface. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if the loaf becomes too dark. Remove the loaf from the oven and let cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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