Apple Banana Bread

"This recipe is now back to my original posting as I posted it at Recipezaar many years ago. Recently I noticed that somehow  the name got changed as did some of the ingredients. In 2005 I wrote that this is a moist light bread/cake with just a hint of cinnamon. Keeep an eye on cooking times as too long and it will be drier. Also leave in tin for about 5 mins before turning out onto a rack to cool completely.  Slices can be served as a dessert topped with custard and whipped cream, or cold and buttered. "
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Mama Di photo by Mama Di
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by happynana photo by happynana
Ready In:
1hr 25mins
1 loaf/cake




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

Questions & Replies

  1. No oil in recipe?
  2. Your picture shows a bundt pan, but recipie calls for a bread pan, which works best?


  1. 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.
  2. I prepared this recipe using 2 small Granny Smith apples and 2 medium bananas, and baked it in a bundt pan (bakes in about 45 minutes). It turned out great and is very moist and flavorful! I will definitely use this recipe again.
  3. 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!
  4. 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.
  5. OH MY!! This was soooo good. My husband absolutely loves banana bread and this had just the right amount of banana flavor. Thanks for posting.


  1. If you want to make this recipe peanut butter based simply swap the butter for 1/2 cup crunchy peanut butter. Use 3 bananas (mashed) instead of 1-2 and 3/4 tsp salt. Leave out the walnuts. Then cream the peanut butter and sugars, beating in eggs one at a time. Then follow the rest of the directions as is. You may only want to bake this bread for 50 minutes instead of an hour.
  2. I used smooth peanut butter as I have a man who doesn't like nuts in his food, I used only one Apple peeled and cut in pieces and I added 1/2 cup of chocolate chips. I'll let you know. How it turns out.
  3. Substitute 1/2 cup crunchy peanut butter for the butter and nuts. Add 3/4 tsp salt to dry ingredients. I'm in Montana at one mile high, so high altitude areas need to add an extra 3 tablespoons flour to the dry ingredients. Also increase bananas to 3 (extra ripe, thawed from the freezer); otherwise, the banana flavor will be barely noticeable. Baked in a bundt pan for 45 minutes. Beautiful!
    • Review photo by Mama Di
  4. Great, but even better and healthier if you substitute 1/2 cup applesauce for the butter and 3 tablespoons low-fat yogurt for the sour cream and change 1 teaspoon cinnamon for 1/2 teaspoon
  5. Just tasted my bread and it's delicious! I mixed in about 3/4 cup whole wheat flour, used two bananas, coarsely grated my apples, and replaced walnuts with pecans. The mix was enough for two slightly less full loaf pans. Cooked for 45 minutes, they came out so moist! Will def make again.


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