There has just been way too many bananas with dark spots around my kitchen. I truly don’t care much for the taste of overripe bananas. However, they do make my kitchen smell wonderful as they bake together with bits of apples rolled in brown sugar and cinnamon into a magnificent loaf of banana-apple bread. My recipe is unlike any conventional banana bread recipe. What makes it special are the juicy bits of apples and cinnamon, with a hint of citrus, you get with every bite. I also used yogurt in place of oil, for a healthier and lighter banana-apple bread. The yogurt does not by any means change the texture and taste; however it does reduce the calories and fat content (music to our ears…… indulge without guilt!!!!)
Here you have it a delicious, super easy to make, guilt-free breakfast or snack idea and a great way to use up the many bananas and apples around your kitchen.
I hope my banana-apple bread will become your go-to recipe.
- 1⅔ cup all purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ⅔ cup firmly packed brown sugar, plus 2 tablespoons
- 2 eggs
- 2 ripe bananas mashed
- ½ cup greek yogurt
- Half an orange juiced
- ¼ tsp orange zest
- 2 apples, peeled, cored and diced (I used golden delicious)
- ½ tsp cinnamon
- ¼ cup old fashion oats, garnish
- Preheat the oven to 350°F.
- Sift the flour, baking soda, baking powder and salt and set aside.
- Grease and flour a 9 inch loaf pan and set aside.
- In a large bowl add 1 egg at a time to ⅔ cup brown sugar and beat using an electric mixer at medium speed until smooth.
- Add the mashed bananas, greek yogurt, orange juice and zest and continue to beat at medium speed until smooth.
- In a small bowl combine the diced apples, 2 tablespoons brown sugar and cinnamon and set aside.
- Add the dry ingredients to the wet ingredients and beat at low speed until smooth. With a rubber spatula, fold in the apples.
- Pour the batter into prepared 9 inch loaf pan.
- Garnish with old fashion oats and bake in the oven for 55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the pan cool for 10 - 15 minutes.
- Remove the bread from pan let cool completely on a wire rack before serving.