Total Time
Prep 10 mins
Cook 50 mins

Nice change from the usual. Note on frozen bananas: we toss overripe bananas directly into the freezer, skin on. They will keep for a few months, however the skins will turn black and they will be mushy when thawed. This is also good when subbing dried apricots for the apple.

Ingredients Nutrition


  1. Preheat oven to 350°F (185°C).
  2. Butter and flour a loaf pan.
  3. Scrape bananas from their skins, mash and pour lemon juice over.
  4. Cream butter and sugars til light, add eggs and vanilla, beat until fluffy.
  5. Fold in sifted dry ingredients alternately with milk.
  6. Fold in bananas, apples and nuts.
  7. Mixture should be pretty thick (should "plop" by spoonfuls, not pour) if it seems too thin, sift flour by teaspoonfuls over mixture and stir.
  8. Spoon into pan, thump bottom of pan on bench a few times to settle, smooth top and bake for 50 minutes. Top should be golden brown and sound hollow when lightly thumped.
Most Helpful

Great recipe - excellent way to use up old bananas because it doesn't end up with a strong banana flavour. I substituted over-ripe but unfrozen bananas and added about a tbs of water to the mashed banana. Also used fresh grated apple instead of dried apple and it was excellent. Thanks.

lyndeelu July 03, 2009