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Turn overripe bananas and sweet apples into a moist, super tasty loaf. It’s a great way to use fruit that’s past its prime and the flavor is just awesome.
I always whip up this loaf when fall rolls around and Cortland apples show up. Bananas plus apples fill the kitchen with the best smell and bring back those cozy childhood Sunday mornings.
Tasty Ingredients
- 1 cup plus 3/4 cup all-purpose flour: it gives you a nice crumb
- 3/4 teaspoon baking soda: helps it get nice and fluffy
- 1/2 teaspoon salt: keeps all the sweetness balanced
- 2 big ripe bananas: go for the spotty ones for best flavor
- 1/2 cup white sugar: brings the basic sweetness
- 1/4 cup brown sugar: adds a little caramel kick
- 1/4 cup Greek yogurt: makes things extra moist
- 2 large eggs: they make the loaf rich and hold it together
- 1 teaspoon vanilla extract: this brings all the flavors up a notch
- 1 peeled, sliced Cortland apple: stays firm when baked
- 1 cup walnuts: for a great crunch
Step-by-Step Directions
- Pop it in the oven:
- Pour your batter into the oiled loaf pan and slide it into the oven for about an hour. It’s ready when you poke the middle with a toothpick and it comes out clean.
- Bring everything together:
- Gently add the wet ingredients to the dry stuff and just stir enough to mix—don’t overdo it.
- Fruit and nuts go in:
- Drop the apples and walnuts into the mix. Carefully stir so every bite’s got some.
- Mix up the wet stuff:
- In another bowl, mash bananas (leave some lumps), then mix in white sugar, brown sugar, yogurt, eggs, and vanilla.
- Dry mix first:
- In a big bowl, whisk together flour, baking soda, and salt until it’s all even.
- Get your pan ready:
- Heat your oven to 350°F. Coat a 9 x 5-inch loaf pan with oil, especially those tricky corners.
My grandma always threw in a pinch of cinnamon to make it extra cozy. On Sunday mornings, my family flocks to the kitchen when this is in the oven—nothing beats that amazing smell.
Freshness & Storing Tips
Let your apple banana loaf cool off totally, then wrap it in foil or pop it in a sealed box. It’ll be fine on your counter for three days or stick it in the fridge for up to a week. You can freeze slices individually, just wrap them in plastic and foil—keeps them good for up to three months.
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Tasty Ways to Switch It Up
There’s a bunch of ways to make this your own. Swap out the walnuts for pecans, almonds, or even chocolate chips. Need it dairy-free? Coconut yogurt works great. Toss in some cinnamon and a bit of nutmeg for a fall vibe. You can also use Honeycrisp or Granny Smith apples if you want it more tart or sweet.
Serving Ideas
Serve warm with a pat of butter melting on top for the coziest breakfast. For dessert, lightly toast a slice and top with a scoop of vanilla ice cream. It’s awesome with hot tea when you need a treat on a chilly day. For parties, make it the day before and just warm it up in the oven before setting it out.
Frequently Asked Questions
- → What kind of apples work best here?
Cortland apples are a great pick for their soft texture and slightly tangy flavor.
- → Can I swap the walnuts?
Of course, feel free to use pecans, almonds, or hazelnuts instead.
- → Do the bananas need to be very ripe?
Yep, super ripe bananas make the mixture sweeter and easier to blend.
- → How do I check if it's done baking?
Stick a toothpick in the center. If it pulls out clean, your loaf is done.
- → Can I replace Greek yogurt?
Sure! Use sour cream or buttermilk for a similar texture.