Banana Apple Bread from the Sweet Melissa Bakery
Indulge in the cozy, home-baked goodness of Banana Apple Bread from the Sweet Melissa Bakery! This moist and flavorful quick bread brings together the natural sweetness of overripe bananas and the subtle tartness of freshly grated apple, perfectly complemented by a hint of warm cinnamon. A dash of chopped walnuts or pecans adds a delightful crunch, although it's equally delicious without nuts. With a soft, tender crumb and rich buttery aroma, this easy-to-make recipe is a comforting treat for breakfast, dessert, or an afternoon snack. Ready in just over an hour, it’s a simple yet impressive bake that’s sure to become a family favorite. Try it today for a slice of bakery-style perfection straight from your oven! Keywords: Banana Apple Bread, Sweet Melissa Bakery banana bread, moist banana bread, easy quick bread recipe, homemade banana bread.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cups Unsalted butter, melted and cooled
- 0.75 cups Granulated sugar
- 0.25 cups Light brown sugar, packed
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 1.5 cups Ripe bananas, mashed
- 1 medium Apple, peeled, cored, and grated
- 0.5 cups Walnuts or pecans (optional), chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line it with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, stir together the melted butter, granulated sugar, and light brown sugar until combined and smooth.
Add the eggs and vanilla extract to the butter-sugar mixture, whisking until well incorporated.
Mix in the mashed bananas and grated apple, ensuring everything is evenly distributed.
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula, mixing just until combined. Be careful not to overmix to maintain tenderness.
If using nuts, gently fold them into the batter as the final step.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with only a few moist crumbs attached.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 495.4 g | 180% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 261.2 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 265 mg | 20% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2154 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.
