I know what you are thinking…more banana recipes. I’m sorry! You will be pleased to know I am managing to eat them before they go over-ripe at the moment so hopefully I won’t keep bombarding you with these! Unless you like banana recipes….Anyway this is surely even better for you as it has bananas AND apples in! This recipe is from Just A Taste and you will need your cups again!
- 2 cups plain flour
- 1 tbsp plain flour
- 0.75 cup caster sugar
- 0.75 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 1.5 cups mashed ripe, darkly speckled bananas (I used 3 or 4 bananas in total)
- 0.25 cup buttermilk
- 2 large eggs
- 6 tbsp unsalted butter, melted and cooled
- 2 tsp vanilla extract
- 1.25 cups small diced (peeled) Granny Smith apples (I used braeburns)
- 2 tbsp sanding sugar (optional) – I assume this is granulated sugar
As always, start by preheating the oven to 180C / 160C Fan / 350F. and grease and line a 9-inch loaf pan with baking paper.
In one bowl, whisk together the 2 cups of flour with the sugar, bicarbonate of soda, cinnamon and salt.
In another bowl, whisk together the bananas, buttermilk, eggs, butter and vanilla extract then add these wet ingredients to the dry and mix together until combined.
In a small bowl, mix the diced apples with the tablespoon of flour until they’re thoroughly coated. Add these apples to the batter mixture then pour it into the prepared loaf pan. Sprinkle the top liberally with the granulated sugar (optional).
Bake the bread for about 55 minutes, or until a skewer inserted comes out clean. Mine took about 65 minutes before I was happy with it. Let the bread cool in the tin for about 10 minutes then turn it out onto a cooling rack to cool fully.
I think we preferred this to the other banana bread! The apples gave a bit of additional texture to the loaf and the cinnamon gave a slight spice. Definitely a favourite!