This banana bread is paired with sweet apples for a phenomenal flavour and texture! Toss in some nuts and drizzle with a glaze for the ultimate snacking cake!
I don’t usually like to say that something is the best ever because that is quite a bold statement. Let me rephrase by saying that this apple banana bread is absolutely PHENOMENAL!
If you’re a banana bread lover then you MUST make this cake. The textures and flavours are perfection. So soft and light yet slightly dense, banana-y with a sweet apple undertone taste and so easy to make!
This is truly one of my favourite banana bakes I’ve made and has easily become my go-to banana bread recipe. It is right up there with my classic banana bread loaf.
Steps to make this apple banana bread
This recipe is made using the classic muffin method by simply mixing the dry and liquids together.
- Mash the banana and shred your apple. You can use any apple that you like in this recipe. In terms of the banana, make sure it is super ripe, browned and spotted. This is crucial for the perfect texture and sweet banana flavour.
- Whisk in all the liquid ingredients, sugar, oil, egg and vanilla.
- Add in your shredded apple.
- Fold in the dry mix in two batches alternating with the Greek yoghurt.
- That’s it!
You can also use this exact recipe to make muffins. Feel free to toss in some nuts for a lovely crunch.
Substitutions
- If you are out of soft brown sugar, you can use all white. However, I highly recommend getting your hands on brown sugar. It really does make a world of a difference.
- Greek yoghurt can be replaced with sour cream or plain yoghurt.
More apple cake favourites
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Ingredients
1 1/2 cups 1 1/2 (190gms) all purpose flour
1 1/2 teaspoons 1 1/2 baking powder
1/2 teaspoon 1/2 baking soda
1/4 teaspoon 1/4 salt
1/2 teaspoon 1/2 cinnamon
1/3 cup 1/3 (80mls) oil
1/4 cup 1/4 (50gms) soft brown sugar
1/4 cup 1/4 (50gms) white sugar
1 large 1 egg
1 teaspoon 1 vanilla extract
1/2 cup 1/2 over ripe banana, about 1 banana mashed
1/2 cup 1/2 shredded apples, about 1 apple
2 tablespoons 2 (30mls) Greek Yoghurt*
1/2 cup 1/2 (75gms) Walnuts or any nuts
Directions
- Preheat oven to 180C. Grease and flour an 8×4 inch loaf tin, set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
- In a another large bowl, mash the banana then add in the oil, white and brown sugar, egg, vanilla extract and whisk until well combined. Add in the shredded apples.
- Stir in half of the flour mix then the Greek yoghurt then the rest of the flour mix. Stir only until just combined, don’t overmix. Batter will be very thick. Feel free to add in walnuts or any other add-ins at this point.
- Spoon batter into the prepared loaf tin. Bake for 30 – 35 minutes until the cake if cooked though. Test the cake by poking a knife or skewer into the middle, if it comes our clean or with a few moist crumbs then it is ready. Cool slightly on wire rack, about 20 minutes then store in an airtight container to continue cooling completely.
Notes
- *Greek yoghurt can be replaced with regular yoghurt, the texture may vary slightly.
- Recipe by the dutch baker.
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