Warm, Wholesome, and Wonderfully Spiced: Your New Favorite Banana Bread
Cinnamon-Spiced Banana Apple Bread: A Cozy Twist on a Classic
There’s nothing quite like the warm, inviting aroma of Cinnamon-Spiced Banana Apple Bread filling your kitchen. This cozy twist on a classic combines the natural sweetness of ripe bananas with tender bites of apple and a hint of cinnamon spice, creating a loaf that’s as comforting as a hug. It’s an easy-to-make recipe, perfect for busy mornings, afternoon snacks, or a cozy treat on a chilly day. The best part? It’s kid-friendly and made with wholesome ingredients, making it a delicious way to sneak some fruit into their diet while satisfying everyone’s sweet tooth.
This versatile bread is just as delightful fresh out of the oven as it is toasted with a little butter or cream cheese. Enjoy it as a quick breakfast on the go, pair it with a cup of tea for a relaxing afternoon treat, or even serve it as a simple dessert with a drizzle of honey or maple syrup. Whether you’re baking for your family, meal-prepping for the week, or gifting a loaf to a friend, this banana apple bread is guaranteed to bring warmth and joy to every bite.
Enjoy!
What Ingredients do I need?
Produce:
- 2 very ripe bananas (with brown spots)
- 1 Granny Smith apple
Baking Essentials:
- all-purpose flour
- baking soda
- cinnamon
- nutmeg
Pantry Items:
- brown sugar
- canola oil
- real vanilla extract
Dairy:
- eggs
- milk
Substitutions and Variations
- All-Purpose Flour: Replace with whole wheat flour (1:1 ratio for a heartier loaf) or use a gluten-free all-purpose flour blend for a gluten-free option.
- Light Brown Sugar: Use white granulated sugar or coconut sugar for a different sweetness profile.
- Granny Smith Apple: Use any other firm apple variety, such as Honeycrisp, Fuji, or Pink Lady.
Variations
Nutty Banana Apple Bread: Add ½ to 1 cup of chopped walnuts, pecans, or almonds for extra crunch and a nutty flavor. Sprinkle a few nuts on top before baking for a decorative and crunchy crust.
- Cranberry Banana Apple Bread: Fold in ½ cup of dried cranberries or raisins for a tart and chewy addition. For a festive touch, use fresh cranberries if they’re in season.
Kitchen Tips and Notes
- Preventing Overmixing: When mixing the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to a dense and tough loaf. Stir until just combined – lumps are fine!
- Check Doneness: Every oven is different, so check for doneness by inserting a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few moist crumbs, it’s done. If it comes out wet, bake for another 5-10 minutes and check again.
- Let It Cool: Allow the bread to cool in the pan for 10-15 minutes before removing it. This helps it set and makes it easier to slice without crumbling.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or wrap it tightly and freeze for up to 3 months. It makes for a great make-ahead treat!
Equipment You May Need
Loaf Pan: A standard 9x5-inch loaf pan is perfect for this recipe.
Mixing Bowls: Two medium-sized mixing bowls: one for the wet ingredients and one for the dry ingredients.
Whisk: A whisk for combining the dry ingredients (like flour, baking powder, and spices) and for beating the eggs if needed.Measuring Cups and Spoons: Standard measuring cups (for dry and wet ingredients) and spoons to measure your spices and sugar.
Spatula or Wooden Spoon: A spatula or wooden spoon for folding the wet and dry ingredients together gently.
Peeler and Knife: A vegetable peeler for peeling the apple and a sharp knife to chop the apple and bananas.
Grater (optional): If you're using fresh nutmeg, you’ll need a microplane or fine grater to grate it.
Cooling Rack: Once the bread is baked, a cooling rack will allow air to circulate around the bread, helping it cool evenly and preventing a soggy bottom.
More Banana Bread Recipes
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2 eggs beaten
2 medium ripe bananas, mashed
1/4 cup canola oil
1/3 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 cup peeled and diced Granny Smith apple (small to medium diced)
In a large bowl add the eggs and bananas, mashing and combining together. Add in the milk and oil and stir to combine. Add in the flour, baking powder, salt, brown sugar, cinnamon, and nutmeg. Mix just until combined. (Do not overmix). Fold in the chopped apple gently.
Pour batter in the prepared pan spreading evenly. Bake 50-60 minutes , or until golden brown and a toothpick comes out clean when tested in the center. (cover the top of the bread if it starts to become too brown toward the end of baking) Remove from the oven and cool in the pan for 15 minutes and then invert and remove from the pan. Place on a wire rack to cool completely. Slice and serve.
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