A fusion of fall’s favorite flavors… in a quick bread. Maple Apple Banana Bread is an autumn treat filled with the warming and subtle spices of maple, cinnamon, vanilla, and cloves.
And it’s incredibly delicious.
In fact, perhaps a tiny bit addictive.
At least in my house.
If you love banana bread — and apple bread. Try this delightful combination.
But first… a word about apples.
The recipe calls for two apples. I happen to have swiped a few from my parent’s trees. To be honest, I’m not absolutely certain which variety they are.
Use any variety you prefer. Soft baking apples, like Golden Delicious, are my favorite, but Granny Smiths are tasty too.
A note on prepping the apples.
I love the bread texture with shredded apples. And really, it’s such an easy job. I could get out my food processor and make the job quicker. But apples are as easy to shred as zucchini. And I do that all the time! If you prefer, finely mincing or chopping works too.
It’s completely optional, of course, but I like to sprinkle a teaspoon or two of cinnamon sugar over the loaf before baking. It simply enhances the flavor and is sparkling pretty when baked.
Apples and cheese pair so well. Try spreading a dollop of whipped cream cheese on a slice of this Maple Apple Banana Bread. It’s such a treat!
A fusion of fall’s favorite flavors… in a quick bread. Maple Apple Banana Bread is an autumn treat filled with the warming and subtle spices of maple, cinnamon, vanilla, and cloves. And it’s incredibly delicious!
1/2 cup butter, room temperature (1 stick)
3/4 cup granulated sugar
2 large eggs
1 tablespoon pure maple syrup
1–1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 apples, cored and shredded or chopped (peeled or unpeeled)
2 ripe bananas, mashed
1–2 teaspoons cinnamon sugar sprinkled over the loaf before baking.
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 x 4-1/2 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt, and cloves. Set aside.
Using a handheld electric mixer or a stand mixer, cream together the 1/2 cup butter with the granulated sugar until light and fluffy. Add the eggs, one at a time, followed by the maple syrup and vanilla. Then, mix in the mashed banana.
At this point, I shred the apples using a handheld box grater. It’s as easy as shredding a zucchini. I happen to love the texture of the bread with shredded apples, but you can chop them finely instead if you prefer. I shred the apples just before adding them to the batter so they don’t turn brown. It’s just a personal thing. Smile.
Fold into the batter the shredded apples and dry ingredients of flour, baking soda, cinnamon, baking powder, salt, and cloves. Mix just until the flour is incorporated. Transfer the batter to the prepared baking pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
If the bread becomes darker than you like, loosely cover it with foil toward the end of baking. Remove from the oven and let cool in the pan for 10 minutes before turning out onto a rack to cool completely.
Side note: It’s absolutely delicious served with a generous dollop of whipped cream cheese.
Store in the refrigerator, wrapped in plastic, for up to 3 days.
Keywords: apple bread, banana bread, quick bread