Apple Banana Bread

Apple Banana Bread
Apple Banana Bread

PREP TIME

25

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

PREP TIME

25

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

Ingredients

  • 2 Red Delicious apples, peeled, cored, and cut into 1/2” diced pieces

  • 1 cup ripe bananas, mashed

  • 1 stick + 2 Tbsp margarine, softened at room temperature

  • 1/4 cup orange juice

  • 2 eggs

  • 2 cups flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup sugar

  • 2 Tbsp brown sugar

  • 1 tsp cinnamon

  • 1/4 tsp ground cloves

  • 1/4 tsp ground nutmeg

  • 1 1/2 tsp vanilla extract

Directions

Spray the sides and bottom of a 9” x 5” x 3” loaf pan with a non-stick cooking spray and flour; Set aside. In a large skillet, melt the 2 Tbsp of margarine with the brown sugar; Add the apples and cook over MEDIUM heat, stirring, until the apples are tender and golden, about 4-5 minutes. Sprinkle 1/2 tsp of cinnamon and 1/2 tsp of vanilla extract over the apples. Remove the skillet from heat and set the apples aside. Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, stir together the flour, baking soda, salt, cloves, nutmeg, and the remaining 1/2 tsp of cinnamon. In a large mixing bowl, beat the sugar and 1 stick of margarine together until the creamed mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition until the mixture is smooth. Add the mashed bananas, orange juice, and the remaining 1 tsp of vanilla; Beat until the batter is smooth. Add the flour mixture to the creamed sugar mixture, and beat with an electric mixer on LOW speed until the batter is smooth. Using a rubber spatula, fold the apples into the batter. Scrape the batter into the greased loaf pan and smooth the surface. Bake the bread for 80 minutes, or until a wooden toothpick inserted near the center comes out clean. *If the color of the loaf becomes too dark, you can loosely cover the loaf with foil.* Cool the bread in the pan on a wire rack for 10 minutes. Remove the bread from the pan and allow the loaf to cool completely on the wire rack. Wrap the bread in plastic and store the loaf in the refrigerator. **This bread can be made ahead of time and stored for up to 3 days in the refrigerator before serving.*

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