51 Reviews of Apple Banana Bread

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.

From: Jerrie Chilcote

On Mar 26, 2002

I prepared this recipe using 2 small Granny Smith apples and 2 medium bananas, and baked it in a bundt pan (bakes in about 45 minutes). It turned out great and is very moist and flavorful! I will definitely use this recipe again.

From: s'kat

On Apr 7, 2002

This was a very good and 'banana-ey' bread. The apples made it very moist... I followed Deborah's additional spice additions, and it came out fantastically. Baked in 45 minutes in 4 mini-loaf pans.

From: tamibic

On Sep 10, 2002

I had 3 very very ripe bananas and two apples that were about ready to pitch. I came across this recipe and it was a nice change from plain old banana bread. Thank-you, a nice little surprise snack for my husbands coffee break!

From: *Pixie*

On Aug 8, 2002

I'm always looking for recipes that use up things like the last banana that no one seems to want. This fit the bill very nicely one day, I used more cinnamon than that since I am a cinnamon freak... Thanks

From: Salina®

On Aug 28, 2002

This bread taste so good... I just made it and love it.A must try recipe Thanks!

From: Indiana Debbie

On Sep 28, 2002

What a great recipe! My husband made it a couple days ago and again today. We also added an additional banana. We will be making this often and sharing the recipe. Thanks!

From: wax lion

On Jan 30, 2006

I had three very ripe bananas and four very small apples, so I increased all the other ingredients (except the butter) by half, and baked the batter in a greased bundt pan and a loaf pan - not a very tall loaf because I made sure the bundt pan was full. (Both baked in approx. 50 minutes.) Excellent banana bread - the apple adds a little nice flavor and I think the sour cream helps as well. I also added a bit of salt and nutmeg, and more cinnamon, and subbed one cup of whole wheat flour for unbleached flour. I froze the loaf so I may edit this after I thaw it. Please try this bread, especially with cream cheese!

From: ellie_

On Oct 22, 2002

This bread is great and so easy to make. I made some subsitutions because I was out of some of the ingredients. Instead of sour cream I used 1/4 cup of sour milk, instead of cinnamon I used 1/2 tsp of cardamom, and instead of walnuts (my ds doesn't eat nuts) I used raisins. Even with these changes the bread came out fantastic and we all loved it. I will definitely be making this delicious bread again.