Apple Banana Bread

From: pattikay in L.A.

On Nov 9, 2009

Moist and flavorful! Thanks for sharing.

From: Summer Hill

On Sep 10, 2009

OMG!! This is so FREAKING GOOD!!! I just made this recipe for a quick breakfast tomorrow morning. I substituted the sour cream for vanilla yougart (I happened to have it on hand) and substituted the butter for canola oil. I also didn't have brown sugar so I mixed my organic sugar with a table spoon of Black Treacle (molasses). I baked these in HUGE muffin tins that I have and WOW! I can't wait to surprise my DW when she comes home. Good Job Jen T!

From: sadielady

On Jun 27, 2005

I agree that this bread is delicious! It's moist but light, and the cinnamon flavor is just enough to add interest but not overpower. I baked it in 4 mini pans which tested done in 48 minutes. I used 2 Royal Gala apples and 2 medium sized VERY ripe bananas. I think this would make a great dessert cake. The next time I make it I'll sprinkle 1/2 cup of chopped pecans in the bottom of a bundt pan (they'll bake into the top of the cake to make a nice topping), and I'll also add a praline glaze once the cake has cooled. (Glaze - Mix 1/2 cup of packed brown sugar and 1/2 cup butter in a saucepan over medium low heat. Cook, stirring, until the mixture starts to boil. Boil gently for 1 minute, stirring constantly, then remove from heat and continue to stir for about a minute until the glaze is smooth. Pour over the top of the cake and let it dribble down the sides.)

From: Deborah1

On Dec 23, 2001

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.