Banana apple bread

    1 hour 25 min

    This is a really moist banana and walnut bread. It's made even more delicious with a chunky apple and cinnamon crumble topping.

    11 people made this

    Serves: 30 

    • 350g plain flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 225g butter, melted
    • 400g caster sugar
    • 4 eggs
    • 200g Greek yoghurt
    • 1 1/2 teaspoons vanilla extract
    • 3 large very ripe bananas, mashed
    • 2 apples, cubed
    • 100g chopped walnuts
    • 100g soft brown sugar
    • 100g caster sugar
    • 1 tablespoon ground cinnamon
    • 2 tablespoons plain flour
    • 3 tablespoons butter, softened
    • banana slices for garnish
    • apple slices for garnish

    Prep:20min  ›  Cook:45min  ›  Extra time:20min cooling  ›  Ready in:1hr25min 

    1. Preheat oven to 170 C / Gas 3. Grease two (1 lb) loaf tins.
    2. In a bowl, whisk together 350g plain flour, 2 teaspoons of cinnamon, bicarbonate of soda and salt until thoroughly combined. In a separate mixing bowl, beat the melted butter with 400g of caster sugar until smooth; mix in the eggs, one at a time, followed by the Greek yoghurt and vanilla extract. Stir in the flour mixture just until incorporated.
    3. Fold in the bananas, apples and chopped walnuts until combined; do not overmix. There should be small chunks of banana visible in the mixture. Pour half the mixture into each prepared loaf tin.
    4. Mix the brown sugar, 100g caster sugar, 1 tablespoon of cinnamon, 2 tablespoons of plain flour and 3 tablespoons of softened butter together in a bowl until the mixture resembles coarse crumbs. Sprinkle half the crumb topping over each loaf. Garnish each loaf with banana and apple slices.
    5. Bake in the preheated oven for 30 minutes, then remove and cover each pan with foil. Return to oven, and bake an additional 15 or 20 minutes, or until a skewer inserted into the centre of the loaves comes out clean. Allow to cool before serving.

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    Reviews in English (65)


    Whoever submitted this recipe please review your cooking time/temp. After following this recipe exactly I was left with two loaves of mush, although the house smelled delicious! I ended up cooking for at least 45 minutes longer, and I kept increasing the temp. Okay, bake @350 for 55 minutes, cover w/foil and bake an additonal 10-15 minutes. Perfection!!! 10/30/11 - Okay, after making this recipe at least 5 times (we love the flavor!) I've perfected it to our liking with the following changes: Bake @350 for 55 minutes cover with foil and bake an additional 10 minutes. Still test w/toothpick or knife but with the above changes this now turns out perfectly!  -  26 Sep 2011  (Review from Allrecipes US | Canada)


    Whoa!!! This is delicious. I baked one large loaf pan and 6 small loaf pans. I made a little more topping to cover all. I had no trouble with mine getting baked. The small ones took about 30 minutes and the large one about 48 minutes. Check with a toothpick. A delightful, and tasty banana/apple bread. Thanks so much.  -  28 Sep 2011  (Review from Allrecipes US | Canada)


    The bread itself is great, but as another poster said, the time and temperature are not correct. I started out following the 325 degrees, but after 45 minutes increased it to 350 and cooked for another half hour. Then I checked Betty Crocker and their banana bread is at 350 degrees. So I recommend starting it at 350 degrees.  -  08 Oct 2011  (Review from Allrecipes US | Canada)