Apple Butter Banana Bread
Transform your classic banana bread into a rich, moist masterpiece with this Apple Butter Banana Bread recipe, perfect for cozy mornings or as a sweet treat any time of day. Combining the natural sweetness of ripe bananas with the warm, spiced depth of apple butter, this loaf is a flavorful twist on a beloved classic. A hint of cinnamon and optional crunchy walnuts or pecans add irresistible texture and warmth, while the recipe’s simple ingredients and easy preparation make it ideal for beginners and seasoned bakers alike. Ready in just over an hour, this one-bowl wonder is perfect for meal prep, gifting, or simply enjoying fresh out of the oven with a smear of butter. Keywords: apple butter banana bread, moist banana bread, easy banana bread recipe, fall baking, homemade bread.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup apple butter
- 0.25 cup granulated sugar
- 0.25 cup brown sugar
- 0.25 cup unsalted butter, melted and slightly cooled
- 1.5 teaspoons vanilla extract
- 2 large eggs
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth using a fork or a potato masher.
Add the apple butter, granulated sugar, brown sugar, melted butter, and vanilla extract to the mashed bananas. Stir until well combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
If adding nuts, gently fold in the chopped walnuts or pecans at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly based on your oven.
Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes.
Transfer the banana bread to a wire rack to finish cooling completely before slicing and serving.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 384.8 g | 140% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 166.9 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 215 mg | 17% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2158 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
