between popeye’s chicken sandwich and the return of starbucks psl, it seems there is little real news to report. i have never been to a popeye’s, although charlie has and LOVES it. and, believe it or not, i have never had a pumpkin spice latte. sweet drinks are not my thing. what is my thing? this banana apple bread.
it is still SO hot here. we have high 90s in the forecast for the next week. but it is labor day weekend. the unofficial end to summer. fall baking season has arrived whether mother nature agrees or not. i am ready. maybe not for pumpkin, but bring on all the apples and cinnamon.
a fruit bowl overflowing with bananas and apples was the inspiration for this loaf.
banana apple bread with cinnamon
banana apple bread
- 2 granny smith apples, peeled, cored, and diced
- 2 Tbsp brown sugar
- 2 tsp cinnamon divided
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp nutmeg (optional)
- 1 stick (8 Tbsp) butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla
- 2 very ripe bananas. mashed
- 1/4 cup buttermilk
- preheat oven to 350°
- butter the bottom and sides of an 8 inch loaf pan
- in a small bowl combine the diced apples with 2 Tbsp brown sugar and 1 tsp of the cinnamon, set aside
- in another bowl whisk together the flour, baking soda, salt, remaining 1 tsp cinnamon, and nutmeg (if using)
- in the bowl of a stand mixer with the paddle attachment, cream together the butter and sugars on medium until fluffy (about 3 minutes)
- add eggs and vanilla, stop and scrape down the sides of the bowl
- mixing on low speed add the flour, bananas, and buttermilk
- finally add the apples and their juices
- give the batter a final mix with a spatula and pour into the prepared pan
- bake 55 - 60 minutes until the top is golden brown and a pick inserted in the center comes out clean
- cool in pan 10 minutes, then remove to a rack to finish cooling
this loaf is sweet, with tarts bits of granny smith apple. substitute honey-crisp or pink lady apples but stay away from overly sweet or mushy varieties such as red delicious or macintosh.
for the best banana flavor think black. as in the blacker the banana the better the bread. i always have a stash of them in my freezer.
i also like to go heavy handed with the cinnamon. i use a full teaspoon with the apples and a bit more in the batter. feel free to scale down if you like. i for one cannot get enough cinnamon.
how to store banana bread?
the longer you let banana bread (especially this loaf with added apples) sit in the pan, the soggier the bottom will be. as soon as the loaf is cool enough to handle move it to a cooling rack. i aim for 10 minutes after it comes out of the oven.
always make sure your bread is completely cool before storing.
once cool, wrap tightly in plastic wrap. keep it at room temperature for up to 3 days.
it may be kept up to 1 week in the refrigerator, or for up to 3 months in the freezer. i actually like to slice my loaf and store the pieces individually wrapped and placed in freezer bags.
not that i have ever had a loaf last long enough to store.