Easy, fluffy and moist Cinnamon Apple Banana Bread is our favorite way to use up leftover bananas. Lightly spiced with cinnamon and nutmeg, this simple quick bread recipe is great for breakfast, snacks or dessert!
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Baking, Breakfast, Dessert
Cuisine: American
Keyword: banana bread, quick bread
Servings: 12
Calories: 222kcal
Author: Kellie
Cost: $5
Equipment
1 loaf pan
Ingredients
1cupgranulated sugar
1/4cupbuttersoftened
1 2/3cupsmashed ripe bananaabout 3 bananas
1/4cup2% milk
1/4cupsour cream
2large eggs
2cupsall purpose flour
1teaspoonbaking powder
1tablespoonground cinnamon
1/2teaspoonkosher salt
1/4teaspoonground nutmeg
1cuppeeled and diced Granny Smith apple
Instructions
Preheat oven to 350˚F.
Coat a 9 inch loaf pan with cooking spray and set aside.
In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy.
On low-speed, add the banana, milk, sour cream and eggs mixing after each ingredients until well combined.
In a small bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
Keeping the mixer on low speed, slowly add the dry ingredients to the wet ingredients a little at a time. Beat until just blended.
Fold the apple into the batter and pour into the loaf pan.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack for 10 minutes and then turn out onto the wire rack to cool to room temperature.
Notes
Do not overmix the batter when folding in the apples.Do not cool too long in the pan or the bread may stick. If this happens, gently run a butter knife along the edges of the pan to help release the bread.Add in chopped walnuts or pecans for extra crunch.Banana Bread can be frozen for up to 3 months if wrapped tightly in plastic wrap and again in foil.