banana apple bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 284.8
  • Total Fat: 11.2 g
  • Cholesterol: 71.5 mg
  • Sodium: 284.8 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.9 g

View full nutritional breakdown of banana apple bread calories by ingredient


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Number of Servings: 12


    1. 1 stick plus 2 tablespoons unsalted butter, at room temperature
    2. 2 tablespoons dark brown sugar
    3. 2 Granny Smith apples--peeled, cored and cut into 1/2-inch dice
    4. 1 teaspoon cinnamon
    5. 1 1/2 teaspoons pure vanilla extract
    6. 2 cups all-purpose flour
    7. 1 teaspoon baking soda
    8. 1/2 teaspoon salt
    9. 1/4 teaspoon ground cloves
    10. 1/4 teaspoon freshly grated nutmeg
    11. 1 cup granulated sugar
    12. 2 large eggs
    13. 2 very ripe bananas, mashed (1 cup)
    14. 1/4 cup fresh orange juice


1. In a large skillet, melt 2 tablespoons of the butter with the brown sugar. Add the apples and cook over moderately high heat, stirring, until tender and golden, 4 to 5 minutes. Add 1/2 teaspoon of the cinnamon and 1/2 teaspoon of the vanilla and transfer the apples to a plate.
2. Preheat the oven to 350. Grease and flour a 9-by-5-by-4 1/2 inch loaf pan. In a medium bowl, stir together the flour, baking soda, salt, cloves, nutmeg and the remaining 1/2 teaspoon cinnamon.
3. In a large bowl, using a handheld electric mixer, beat the remaining stick of butter with the granulated sugar on medium speed until light and fluffy. Add the eggs, 1 at a time, and mix until smooth. Add the mashed bananas, orange juice and the remaining 1 teaspoon of vanilla and beat until smooth. Add the dry ingredients and beat on low speed until smooth. Using a rubber spatula, fold in the apples.
4. Scrape the batter into the prepared pan and smooth the surface. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if the loaf becomes too dark. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

Number of Servings: 12

Recipe submitted by SparkPeople user ROZ341.