Mom’s Banana Apple Bread
April 20, 2008 at 5:35 pm | Posted in book review, breakfast things, cakes & tortes, events, muffins/quick breads, simple cakes, sweet things | 58 Comments
Well, not my mom’s. I’m guessing Melissa Murphy’s mom’s, since it’s in her new cookbook The Sweet Melissa Baking Book. You know, I really don’t like bananas in their raw form (not even in smoothies), but once they are baked into something sweet, it’s a whole ‘nother story. R does like to have bananas in his cereal, but sometimes he buys more than he can eat. When that happens, I wrap them up and stash them in the freezer…after I’ve accumulated a few, it’s time for banana bread, cake or muffins!
What makes this particular banana bread extra-special are the bits of caramelized apple throughout. Most banana bread has a pretty good shelf life and can even get better after a day of so. This one is no exception, as the sweet apples just meld more into the spiced bread.
I was so happy with this, that I’m entering it into Sydneysider Not Quite Nigella’s Banana Bread Bakeoff event. If you have a favorite banana bread recipe, go check out her bakeoff, too.
Mom’s Banana Apple Bread– makes one 1 1/2-quart loaf pan
from The Sweet Melissa Baking Book by Melissa Murphy. All rights reserved. Copyright © Melissa Murphy, 2008
For the apples:
2 tablespoons unsalted butter
3 tablespoons firmly packed dark brown sugar
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
For the banana bread:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
¼ cup fresh orange juice
1 teaspoon pure vanilla extract
1 ¼ cups 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.
58 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a Reply
Baked Fresh Weekly
Blog at WordPress.com.
Entries and comments feeds.
a whisk and a spoon 
This looks amazing! Apples and bananas sound like a wonderful combination and I love how moist this bread looks. I definitely want to make this soon!
Comment by Erin— April 21, 2008 #
We must be on the same brain wavelength because I had a huge craving for apple baked goods this morning… So i whipped up an easy apple nut muffin cake that reminds me of this recipe. Hopefully it looks as delicious as yours…
PS. did you get my email reply?
Comment by Amanda— April 21, 2008 #
I am definitely going to make this 🙂
Comment by Cynthia— April 21, 2008 #
Oooh, the apples sound so wonderful in this!! What a great entry!
Comment by Deborah— April 22, 2008 #
It looks so moist… YUM!
Comment by Patricia Scarpin— April 25, 2008 #
OMG! This is so awesome! We couldn’t even wait long enough to let it cool. Dangerous stuff!!!
Comment by Teresa— April 25, 2008 #
Wow I just made this today, after receiving The Sweet Melissa Baking Book this week. This recipe really caught my eye with the added caramely apples. Your banana bread looks absolutely delish!
Maria
x
Comment by Maria— May 1, 2008 #
I must be hungry because I am reading through your blog and trying really hard not to lick my computer screen.
This looks so great!
Comment by Janna— May 1, 2008 #
I found your site after drooling over all the entries in the Not Quite Nigella roundup. I may try lightening this with some applesauce in place of the butter. I’ll let you know how it turns out. Yours looks great!
Comment by sharon @ newlywedcook— May 22, 2008 #
sharon–That’s a great idea! Do let me know if it works out!
Comment by steph— May 22, 2008 #
This looks incredible! You should enter it into another contest!! The winner gets a $50 gift card to Sur La Table (plus more links coming back to your site).
http://thenewstayathomemom.com/moist-banana-bread-recipe-contest
blessings,
Shauna
Comment by Shauna— June 6, 2008 #
I baked this in my 1.5Qt loaf pan today and it completely overflowed and made a mess in the oven! Not sure why that happened. Other than that, it was quite tasty.
Comment by Polina— August 31, 2008 #
Polina–That’s so weird! I’m sorry that happened to you. Two other bloggers have made this using the recipe from this post, and their breads came out fine.
Comment by steph (whisk/spoon)— August 31, 2008 #
That’s the best idea I have heard for making apple quick bread–caramelizing the apples. No mushiness! I’ve been meaning to get that cookbook. Delicious!
Comment by Anna at Mediocre Chocolate— October 4, 2008 #
OOOHHH.. just made this and it looks absolutely wonderful! It is waiting on the cooling rack and i cannot wait to try it. PS i got the link from the banana bread contest from Not Quite nigella!
Comment by Ling— November 9, 2008 #
Made this today- it was too large for my 1.5 qt loaf pan (has sloped sides). didn’t overflow but looked close to it. smells great though, haven’t tried it yet.
Comment by anonymous— April 26, 2009 #
Just made it but I added more fruit such as blueberries, raisins and raspberries and made a topping with banana, oats, brown sugar, granola and almonds. It’s so thick and moist! I didn’t peel the apples though; I need the fiber. It’s worth the wait-enjoy!
Comment by Tasha— May 13, 2009 #
This looks delicious! How many calories does this cake have?
Comment by Margret— September 17, 2009 #
I have no idea, Margaret, but it does contain a stick of butter.
Comment by steph (whisk/spoon)— September 17, 2009 #
Totally just made this. I might just die. Of happiness.
Comment by Jodi— October 3, 2009 #
Holy Perfect Bread Batman….Just made this fabulous recipe, turned out perfect, but I used smaller pans 3 x 8 and baked for 30 minutes…PERFECTION! I will never bake boring banana bread again.
Comment by Sherry Wegner— October 20, 2009 #
I made this last night and OH MY GOD it is amazing!!!!!! I used 3 large bananas though to up the flavor and made it in a spring form pan instead of a loaf pan — took about 75 minutes for mine to bake. I tasted the batter (licked the spoon! guilty!) and was afraid it would be too clove-y because the batter tasted a little strong but the flavor mellowed in the oven and it was PERFECT. I sprinkled a little brown sugar on top before baking and that gave the top crust a little something special.
It finished at 11pm last night and 12 hours later there is only a small wedge left. It was a huge hit.
Thank you thank you thank you!!
Comment by Tara— October 24, 2009 #
Tara– This is a good one! Glad it was a hit!
Comment by steph (whisk/spoon)— October 26, 2009 #
oh also i chopped the bananas roughly instead of mashing, I like banana chunks in mine.
Comment by Tara— October 24, 2009 #
I made these in muffin cases instead and added sultanas – they are DIVINE! My boyfriend and I devoured two each in five minutes so I don’t think they’ll be lasting too long! Definitely a keeper recipe…
Comment by Besticle— November 6, 2009 #
Texture on this is great. Head and shoulders above any other banana bread I’ve ever made. Thank you for the recipe!
Comment by Miriam— January 21, 2010 #
thank you for the recipe, it made the best Banana cake I’ve ever made, I didn’t use the apple this time will try it next time.
Will recommend your recipe to friends
Comment by Cheryl— May 12, 2010 #
this is the best recipe ever!! i just finished making 2 batches and they are divine!!!! i left the apples this time, but it still turned out so so good!! found your link from NQN.
this is now my go to banana bread recipe.
Comment by jasmine— May 19, 2010 #
I have worked this recipe to change it to sugar free and it works. Change the brown sugar to br sugar splenda and cut the sugar from 1C to 2/3C Splenda. I also add a little extra soda and some dry milk powder (like the splenda bag says). It is my most popular recipe, everyone asks for it. I usually make 4x the recipe at a time ending up with 8 loaves -using the metal pans from the dollar store. They freeze beautifully.
Comment by Deborah— December 31, 2010 #
I made this recipe using whole wheat flour, substituted applesauce for half the butter and only used 2/3 cup sugar and it still turned out DELICIOUS!!! thanks so much for this great recipe.
Comment by Hope— January 17, 2011 #
This was wonderful! Thank you for posting this recipe!
Comment by Cindy— September 20, 2011 #
Thanks for trying it out, and for the comment! Glad you enjoyed!
Comment by steph (whisk/spoon)— September 20, 2011 #
feeling like cooking this 🙂
Comment by Zuzett Villavicencio— February 10, 2012 #
The best banana bread Ive ever made! Thanks so much for the recipe, it has become one of my staples! xoxo
Comment by Wendy— May 8, 2012 #
Thank you!!!
Comment by steph (whisk/spoon)— May 8, 2012 #
I baked this banana bread for a teachers assistant appreciation morning tea. All I can say is YUMMY!!! This is such an easy recipe. Not a crumb left on the plate!!! This recipe is a keeper!it is so moist and I had no problems with it. Thank you so much for sharing this recipe.
Comment by Rose— May 30, 2012 #
Mouth-watering!! 🙂
Thanks for sharing the recipe.. Will definitely try it!!!
Comment by catharsishungry07— November 1, 2012 #
I have made this & it is absolutely delicious & very moist. Even better the next day when it is firmer…if you can wait that long!
Comment by Carmen— September 23, 2013 #
Tried this today! So delicious! I was worried because I was using whole wheat flour, but it still came out so moist. Thank you for sharing! 🙂
Comment by Pam— November 11, 2014 #
Thanks for commenting, Pam. Glad you liked it and good to know whole wheat works in this.
Comment by steph (whisk/spoon)— November 11, 2014 #
Hi, looks like the measurement got cut off for the vanilla extract in the apples. Please advise. Thanks! Looking forward to making this bread tomorrow! 🙂
Comment by N— June 11, 2015 #
Hi N! You’re right–sorry about that. Should be 1/2 tsp vanilla in the apples. I’ll adjust that in the recipe. Thanks for pointing it out, and hope you make the bread!
Comment by steph (whisk/spoon)— June 11, 2015 #
Delicious! Thank youuuuu 😄😄😄
Comment by Loan— November 3, 2015 #
This is the best banana bread. The apples make it so moist. Thank you for sharing!!
Comment by johanabw49— December 22, 2015 #
Thank you for the feedback!
Comment by steph (whisk/spoon)— December 22, 2015 #
I just made your Mom’s banana apple bread. This is the best tasting ever!! Definitely going to make it again and again. My husband said that I can not share it with anyone but him. Lol. Enjoy.
Comment by Barb B.— March 11, 2016 #
thanks so much!! 🙂
Comment by steph (whisk/spoon)— March 11, 2016 #
I came upon this today, its now in the oven. I was missing two ingredients, so in place of orange juice I had to use orange liquor and no ground cloves so I put in ground ginger… hopefully it will be as amazing as what you have made!
Comment by Janie Rogers— July 19, 2017 #
i bet it will be great!!
Comment by steph (whisk/spoon)— July 19, 2017 #
I have made this bread for a few get togethers and it is always a hit. The Apples make the bread so moist and delicious. I love to make it for my family and friends.
Comment by R. Otway— March 15, 2018 #
I’m so glad to hear that! It’s probably about time I make it again myself.
Comment by steph (whisk/spoon)— March 19, 2018 #
This recipe is amazing! Thank you so much for sharing!
Comment by Daniele— February 19, 2019 #
I made this bread yesterday and it is so moist and delicious. Will be making again. Thank you for sharing
Comment by Nikki— March 29, 2019 #
Thanks for the comment! It’s about time I make it again myself!
Comment by steph (whisk/spoon)— March 29, 2019 #
I do not have fresh orange juice. What could I substitute? Would apple juice work?
Also, Can I use Fuji apples?
Comment by Gail— May 22, 2022 #
i think the answer is yes to both of those!
Comment by steph (whisk/spoon)— May 22, 2022 #
Amazing!! Used purred strawberries insteady og orange juice!! Came out great!! Awesome recipe!
Comment by Travis— September 18, 2022 #
oh yum— thanks for commenting!!
Comment by steph (whisk/spoon)— September 19, 2022 #