This Apple Banana Bread is made with grated apples, ripe bananas, and a hint of cinnamon for a moist loaf with a chewy crust. It's an easy way to use up those bananas on the counter and get breakfast or after-school snacks ready ahead of time. Serve a slice plain or slathered with butter or peanut butter!
This recipe started with an apple banana cake I found in my grandma's recipe box. After a few adjustments and some testing with oven temperature and baking time, it became this loaf.
I originally planned to add a glaze, but the bread really doesn't need it! I especially love the crust, and a sprinkle of turbinado sugar before baking gives the top a little extra crunch.
For more delicious fall recipes, try my Banana Cake with Caramel Cream Cheese Frosting, Apple Banana Bread or Brown Butter Brown Sugar Maple Glazed Cookies.
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Quick Wins 🙌
- Uses ripe bananas
- Mixes without an electric mixer
- Grated apples blend into the loaf
- Optional crunchy sugar topping
Game Plan 📋
A loaf of this apple banana bread can make busy mornings and snack time a little easier. Here are a few ways to make it work for your week!
- Bake ahead. Make a loaf when you have a little extra time so breakfast or an after-school snack is ready when you need it. Let it cool completely before wrapping it up.
- Freeze individual slices. Wrap cooled slices individually and store them in a freezer bag. Pull out just what you need for a busy morning or a quick snack.
- Serve it your way. This bread is good plain, but a little butter or peanut butter makes a slice even better. Try warming it slightly before adding your favorite spread!
Ingredients 🛒
Here are a few notes to help you get started. See the recipe card below for the full ingredient list and measurements.
- Apples: I like to use Honeycrisp apples, but Pink Lady is another good option. For a little more tartness, try Granny Smith. You'll need 2 cups of grated apple, which was about 2 apples when I made this loaf. Peel the apples, then grate them on the largest holes of a box grater, turning each apple as you reach the core.
- Bananas: Use extra-ripe bananas with plenty of brown spots on the peel. Mash them before measuring so you get the right amount, since banana sizes can vary.
- Sugar: Granulated sugar sweetens the bread. For a crunchy top, sprinkle on some turbinado sugar before baking, or leave it off for a chewy crust.
- Flour: This recipe uses all-purpose flour. Spoon it into your measuring cup and level it off to avoid packing in too much.
Equipment Needed 🥄
- 10x5-inch loaf pan: Be sure to check your pan size before starting! This recipe uses a larger loaf pan to give the batter room to rise. A smaller pan may overflow or require a different baking time, so I recommend sticking with the size listed for the best results.
- Box grater: Use a box grater to shred the peeled apples so they mix evenly into the batter without leaving large chunks.
- Y-peeler: This is one of my most-used kitchen tools! I find it so much easier to use than a traditional peeler, and it makes quick work of peeling the apples before grating.
Step by Step Instructions
STEP 1: Preheat your oven to 350°F. Spray a 10×5-inch loaf pan with nonstick cooking spray, then line it with a strip of parchment paper that covers the bottom and hangs over the two long sides. This will help you lift the bread out after baking.
STEP 2: Peel the apples, then grate them using the largest holes of a box grater. When you reach the core, turn the apple and continue grating another side until only the core remains. Discard the cores.
Measure 2 cups of grated apple and place in a large mixing bowl.
STEP 3: In a separate bowl, mash the bananas with a fork. Measure ⅔ cup, then add to the bowl with the grated apples.
STEP 4: Add the lightly beaten eggs, sugar, melted and cooled butter, and vanilla to the apples and bananas. Stir until fully combined.
STEP 5: In a separate medium bowl, combine the dry ingredients (flour, baking soda, cinnamon, and salt.) Stir with a whisk to combine.
Add the flour mixture to the apple mixture. Stir just until all the ingredients are combined.
STEP 6: Transfer the batter to the prepared loaf pan. For a crunchy top, sprinkle with turbinado sugar.
Bake on the middle rack for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and no wet batter.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Expert Tips
Here are some tips for making this apple banana bread.
- Measure the fruit after preparing it. Mash the bananas and grate the apples before measuring. Fruit sizes vary, and adding extra can affect the texture and baking time.
- Make the bread easy to remove. Spray your loaf pan and line it with a strip of parchment paper that hangs over the long sides. This gives you something to lift once the bread has cooled in the pan.
- Mix just until combined. Once you add the dry ingredients, gently stir until you no longer see streaks of flour. Overmixing can make the bread tough.
- Check the center before taking it out. Insert a toothpick into the middle of the loaf. A few moist crumbs are fine, but wet batter means it needs more time. If the top is getting too dark before the center is done, loosely cover it with foil.
- Let it cool before slicing. Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This helps the slices hold together.
FAQ ❓
No, I don't squeeze the grated apples for this recipe. Peel and grate them, then measure the amount listed in the recipe card. The moisture from the apples helps keep the bread moist.
Yes! Thaw the bananas completely, then mash and measure them before adding them to the batter. They may look darker and softer after thawing, but they still work well for banana bread.
I recommend using the 10×5-inch loaf pan listed in the recipe. A smaller pan holds less batter and may overflow or leave the center underbaked. I haven't tested this recipe in a smaller pan, so I can't give an exact baking time for one.
The outside can brown before the center finishes baking, especially if you use a smaller pan or add more fruit than the recipe calls for. Loosely cover the top with foil and continue baking until a toothpick inserted into the center comes out with a few moist crumbs and no wet batter. Check the center rather than relying on the color of the crust alone.
Storage
Let the bread cool completely before storing so trapped steam doesn't make it soggy.
- Countertop: Wrap the loaf tightly or place it in an airtight container and store at room temperature for up to 3 days.
- Refrigerator: Wrap tightly or store in an airtight container in the refrigerator for up to 3 days. Let a slice come to room temperature or warm it briefly before serving.
- Freezer: Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw the loaf at room temperature for several hours, or pull out individual slices as you need them.
More Recipes To Try
Looking for other recipes to make? Try these:
If you make this Apple Banana Bread, I'd love to hear how it turned out!
Leave a comment and star rating below-your feedback helps other readers decide if this recipe is right for them, too.❤️
Recipe
Apple Banana Bread
Ingredients
- 2 cups peeled and grated apples, about 2 medium apples
- ⅔ cup mashed ripe bananas, about 2 medium bananas
- 1 ½ cups granulated sugar
- ½ cup butter, melted and cooled
- 2 teaspoons vanilla extract
- 2 eggs, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons groud cinnamon
- 1 ½ teaspoons salt
- ¼ cup turbinado sugar, optional for topping
Instructions
- Preheat the oven to 350°F. Spray a 10×5-inch loaf pan with nonstick cooking spray. Line with a strip of parchment paper that covers the bottom and hangs over the two long sides.
- Peel the apples, then grate them using the largest holes of a box grater. Turn each apple as you reach the core and continue grating until only the core remains. Discard the cores. Measure 2 cups of grated apple and place in a large mixing bowl.2 cups peeled and grated apples, about 2 medium apples
- In a separate bowl, mash the bananas with a fork, then add them to the grated apples.⅔ cup mashed ripe bananas, about 2 medium bananas
- Add the granulated sugar, melted and cooled butter, vanilla, and lightly beaten eggs. Stir until fully combined.1 ½ cups granulated sugar, ½ cup butter, melted and cooled, 2 teaspoons vanilla extract, 2 eggs, lightly beaten
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Add to the apple mixture and stir just until no streaks of flour remain.2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons groud cinnamon, 1 ½ teaspoons salt
- Transfer the batter to the prepared loaf pan. Sprinkle with the turbinado sugar, if using.¼ cup turbinado sugar, optional for topping
- Bake on the middle rack for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and no wet batter. If the top is getting too dark before the center is done, loosely cover with foil and continue baking.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Video
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Jean Davis says
This bread is delicious toasted with peanut butter.
Ashlyn Meredith says
Oooh, that sounds delicious and I'm definitely trying that next time I make it!
Gloria Corgnali says
Can I substitute oil to butter and use less sugar?
Ashlyn Meredith says
This is a great question and if I had some apples I'd try this out for you. While I haven't ever tried making this bread with oil and less sugar, this is what I would try: replace the butter with oil and reduce sugar by 1/2 cup and add an extra banana. My experience with quick breads like this is that you can play around with ingredients and quantities a bit and still end up with a pretty good loaf of bread. I hope this helps!
Vic catullo says
Can I add glazed pecans to this banana bread recipe? If I can add glazed pecans then how many can I add?
Ashlyn Meredith says
That sounds like a delicious addition. I would try 1/2 cup of chopped pecans in the batter and 1/4 cup sprinkled on top. Let me know how it is!
Doris says
I don't have that size pan and have 8 by 4 or 9 by 5. This looks good would like to make as soon as I get apples and banana
Ashlyn Meredith says
I think it would be best to use the 9x5. You will want to adjust the baking time and watch it to be sure it's not getting too done. I would start checking it around the 50 minute mark and keep checking for doneness every 5-10 minutes. You'll know it's done when a toothpick inserted in the middle comes out mostly clean with a few moist crumbs. Also, don't overfill your pan. You may find that you will want to divide the batter between your two loaf pans because this recipe fills that bigger loaf pan almost to the top! Be sure to fill no more than 1/2 inch from the top of the pan. I hope this helps!!
alice says
looks good, I am going to make it but use applesauce drained.