This apple banana bread is a fall version of original banana bread!
Ingredients
- ¾ cups all-purpose flour: 2 piece
- ground cinnamon: 2 tsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- white sugar: 2 cups
- unsalted butter: 1 cup (melted)
- eggs: 4 piece
- plain Greek yogurt: 1 cup
- ½ teaspoons vanilla extract: 1 piece
- very ripe bananas: 3 piece (mashed)
- medium apples: 2 piece (cubed)
- walnuts: 0.75 cup (chopped, optional)
- packed brown sugar: 0.5 cup
- white sugar: 0.5 cup
- all-purpose flour: 0.25 cup
- unsalted butter: 3 Tbsp (softened)
- ground cinnamon: 1 Tbsp
- medium banana: 1 piece (sliced)
- medium apple: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease two 7x3-inch loaf pans.
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Make the bread: Whisk flour, cinnamon, baking soda, and salt together in a bowl.
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Beat sugar and melted butter in a large mixing bowl until smooth. Mix in eggs, one at a time, followed by yogurt and vanilla. Gradually stir in flour mixture just until incorporated.
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Fold in bananas, apples, and walnuts until combined with small chunks of banana still visible in the batter; do not overmix. Pour 1/2 of the batter into each prepared pan.
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Make the topping: Mix brown sugar, white sugar, flour, butter, and cinnamon together in a bowl until the mixture resembles coarse crumbs.
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Sprinkle 1/2 of the topping over each loaf. Garnish each loaf with banana and apple slices.
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Bake in the preheated oven for 30 minutes, then remove and cover each pan with aluminum foil.
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Return to the oven, and bake until a toothpick inserted into the center of each loaf comes out clean, 15 to 20 minutes.
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Remove from the oven and allow to cool before serving.
