Mom’s Banana Apple Bread

Mom’s Banana Apple Bread

Well, not my mom’s.  I’m guessing Melissa Murphy’s mom’s, since it’s in her new cookbook The Sweet Melissa Baking Book.  You know, I really don’t like bananas in their raw form (not even in smoothies), but once they are baked into something sweet, it’s a whole ‘nother story.  R does like to have bananas in his cereal, but sometimes he buys more than he can eat.  When that happens, I wrap them up and stash them in the freezer…after I’ve accumulated a few, it’s time for banana bread, cake or muffins!

What makes this particular banana bread extra-special are the bits of caramelized apple throughout.  Most banana bread has a pretty good shelf life and can even get better after a day of so.  This one is no exception, as the sweet apples just meld more into the spiced bread.

I was so happy with this, that I’m entering it into Sydneysider Not Quite Nigella’s Banana Bread Bakeoff event.  If you have a favorite banana bread recipe, go check out her bakeoff, too.

Mom’s Banana Apple Bread– makes one 1 1/2-quart loaf pan

from The Sweet Melissa Baking Book by Melissa Murphy. All rights reserved. Copyright © Melissa Murphy, 2008

For the apples:

Ingredients

  • 2 tablespoons unsalted butter
  • 3 tablespoons firmly packed dark brown sugar
  • 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly ground nutmeg
  • ½ teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup fresh orange juice
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups very ripe mashed bananas (2 to 3)
Read the whole recipe on A Whisk and a Spoon