Cinnamon Apple Banana Bread Recipe

One slice has been cut off the loaf of bread.

3 from 1 vote

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

Cook Time1

Total Time1 10

Course: Baking, Breakfast, Dessert

Cuisine: American

Servings:

Author: Kellie

Cost: $5

Equipment

1 loaf pan

Ingredients

1 cup granulated sugar
1/4 cup butter softened
1 2/3 cups mashed ripe banana about 3 bananas
1/4 cup 2% milk
1/4 cup sour cream
2 large eggs
2 cups all purpose flour
1 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 cup peeled 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.

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