Maple Apple Banana Bread Recipe
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!
Servings: 10 servings
Calories: 296kcal
Ingredients
- ½ cup butter room temperature (1 stick)
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 3 tablespoons sour cream
- 3 tablespoon pure maple syrup
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 2 apples cored and shredded or chopped (peeled or unpeeled)
- 2 ripe bananas mashed
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 x 4-½ inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, and cloves. Set aside.
- Using a handheld electric mixer or a stand mixer, cream together room temperature butter with both granulated sugar and brown sugar until light and fluffy. Add the eggs, one at a time, followed by the sour cream, maple syrup, and vanilla. Fold in the mashed banana.
- Grate and finely mince the apples and add to the dry ingredients. Then fold the dry ingredients with the apples into the egg and butter mixture just until incorporated but without any dry flour streaks. Transfer the batter to the prepared baking pan. Sprinkle cinnamon sugar over the top if desired.
- Bake for 60 to 65 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 the bread from the oven and let sit in the pan for 10 minutes before turning out onto a rack to cool completely.
Notes
- Topping: If you want to enhance the cinnamon flavor, sprinkle 1 to 2 teaspoons of cinnamon sugar over the loaf before baking.
- Bananas: Use very ripe bananas with plenty of brown spots for the sweetest flavor and softest texture. They’ll mash easily and blend smoothly into the batter.
- Apples: Shred the apples on a box grater for a moist, evenly textured loaf. If you prefer distinct bites of apple, finely dice instead. Both tart (Granny Smith) and sweet (Fuji, Honeycrisp) apples work well.
- Butter: Creaming softened butter with the sugars creates a light, tender crumb. Avoid melting the butter—it will make the loaf dense.
- Maple Syrup: Pure maple syrup brings depth and autumn warmth. If using pancake syrup, note that the flavor will be sweeter and less complex.
- Sour Cream: Adds a subtle tang and ensures the bread stays moist for days. Greek yogurt can be substituted in equal amounts.
- Spices: Cinnamon and cloves give this loaf its cozy fall flavor. Feel free to add a pinch of nutmeg for extra warmth.
- Doneness: Ovens vary—begin testing around 55 minutes. The loaf is done when a toothpick inserted in the center comes out mostly clean.
- Storage: Cool completely before wrapping. Store tightly covered at room temperature for 3–4 days, or freeze slices for up to 3 months.
Nutrition
Serving: 1g | Calories: 296kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 333mg | Fiber: 2g | Sugar: 24g