Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This is my adopted recipe and have just made it last Saturday 10th September 2005. It is a light moist bread/cake with just a hint of cinnamon. I baked it in a ring tin which took 50mins to cook. Keep an eye on cooking time because using a different tin does make a difference. Cook too long and it will be a little drier. Also leave in tin for about 5 mins before turning out onto a rack to cool completely. I used this first as dessert while it was still warm. I put slices into dessert dishes and topped with custard and whipped cream. The remaining cake I used cold, sliced. You could also use the cold slices topped with a dollop of whipped cream for a special treat with a hot cup of coffee or tea, or serve slices lightly buttered, or just plain. Hope you enjoy it whichever way you choose to serve it. Thanks goes to the person who posted this recipe originally and I am happy to have adopted it. :)

Ingredients Nutrition


  1. Preheat oven to 350 deg F.
  2. Cream butter and sugars, and beat in eggs.
  3. Stir in sour cream, banana and vanilla.
  4. In separate bowl, combine flour, baking powder, soda and cinnamon.
  5. Gradually add to butter mixture.
  6. Gently stir in apples and nuts.
  7. Spoon into greased bread pan and bake 1 hour.


Most Helpful

What a produce saver. I was already baking and realized I had some bananas that were about to be tossed and stumbled on this recipe. I used 2 very ripe bananas and 2 Red Delicious apples, shredded with peels on. I also added 1/2 t salt, 3/4 t cinnamon(habit, i guess) and baked in 4 disposable mini loaf pans for 50 min. Excellent. Very moist and fragrant. Combinations of fruit are endless. Thanks for the posting.

Deborah1 December 23, 2001

I had 3 very very ripe bananas and two apples that were about ready to pitch. I came across this recipe and it was a nice change from plain old banana bread. Thank-you, a nice little surprise snack for my husbands coffee break!

tamibic September 10, 2002

This was a very good and 'banana-ey' bread. The apples made it very moist... I followed Deborah's additional spice additions, and it came out fantastically. Baked in 45 minutes in 4 mini-loaf pans.

s'kat April 07, 2002

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