Apple Banana Bread
A moist and flavorful bread combining ripe bananas and fresh apples, topped with cinnamon streusel and sweet icing.
Equipment
- 8- or 9-inch Loaf Pans
- Mixing Bowls
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Ingredients
- 2 eggs
- 1/3 cup sour cream or plain vanilla Greek yogurt
- 1/2 cup vegetable oil
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose or bread flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup peeled and diced apple (about 1 small apple)
- 3 tablespoons flour for streusel topping
- 4 tablespoons brown sugar for streusel topping
- 1/4 teaspoon cinnamon for streusel topping
- 1 tablespoon melted butter for streusel topping
- 1/2 cup powdered sugar for icing
- 2 teaspoons hot water for icing
Instructions
- Preheat your oven to 325°F (160°C) and spray two loaf pans with non-stick baking spray.
- In a large bowl, whisk together eggs, sour cream (or Greek yogurt), and vegetable oil until smooth.
- Add mashed bananas, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
- In a separate bowl, combine flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently to combine.
- Fold in the diced apples, then divide the batter between the loaf pans.
- For the streusel topping, mix flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle over the batter in the pans.
- Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pans for about 20 minutes before transferring to a wire rack to cool completely.
- Prepare the icing by whisking powdered sugar and hot water until smooth. Drizzle over the cooled loaves.
Notes
Store in an airtight container for up to 4 days at room temperature.