Apple Banana Bread made with ripe bananas and diced sweet apple, topped with a cinnamon streusel and drizzled with icing. Our favorite banana bread recipe ever!
I’ve made many a banana bread recipe in my life, but I am going on record saying, this is my absolute favorite. It’s a moist and flavorful banana bread with apple chunks in every bite, what’s not to like? This recipe is so simple and easy to make that it might quickly become one of your favorites too.
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If not, I’m about to blow your mind! Can you imagine a banana bread filled with chunks of diced apple?! To make it even better, it’s covered in an easy homemade cinnamon streusel topping and then topped with a powdered sugar glaze. In fact, you may never be able to enjoy a plain banana bread recipe again- it’s THAT good!
Apple Banana Bread Ingredients
-Eggs: Eggs are important for leavening, adding flavor, and with the flour, combine to make the perfect crumb.
-Sour cream: You can use sour cream or plain/vanilla Greek yogurt, both have similar results and make this bread rich and moist.
-Vegetable oil: Using vegetable oil or canola oil you get the needed fats to make this bread irresistible and moist.
-Mashed bananas: Using ripe bananas is ideal for banana bread, the darker the color, the sweeter and stronger their presence will be in the final results!
-Sugars: Using a combination of granulated sugar and brown sugar, we get the needed sweetness this apple banana bread needs.
-Vanilla extract: A very common baking ingredient and found in most recipes, it helps to highlight the flavors in a recipe without overpowering them.
-Flour: Using all purpose flour or bread flour, you can get that tasty crumb from the bread once baked. Bread flour has more protein and can alter the flavor for the better, but using either will give your bread tasty results!
-Baking soda: The leavening agent in this quick bread recipe. It helps to give the bread the much needed height and without it your bread will fall flat, pun intended.
-Cinnamon: A great flavorful addition to help meld together the flavors of apple and banana. Cinnamon is always welcomed in my book!
-Salt: Salt is a basic staple in recipes because it not only helps to give it a little something extra, but it helps to highlight the flavors in recipes and really makes them POP.
-Apple: You’ll want your apple diced and peeled so it’s ready to go but you can choose between apple varieties and select a sweet or tart apple based on what you’re looking for.
Streusel Topping Ingredients
Flour: The base of the streusel. It helps to absorb liquids and create the little crumbly bits you’ll be sprinkling over the bread.
Brown Sugar: Adding a level of sweetness and depth to the molasses without being overpoweringly sweet, this brown sugar gives that caramelization we want to see.
Cinnamon: A streusel topping almost wouldn’t exist without cinnamon. The flavor, smell, and nice brown color it gives really helps to make the streusel incredible.
Butter: Melt your butter and use it to help bring together the dry ingredients in this streusel and give it that much needed depth and richness.
Icing Ingredients
-Powdered sugar: This sugar will give us a great white glaze that’s smooth and sweet.
-Hot water: Using hot water we can dissolve the sugar and turn it into a spreadable glaze. You can add a little more or less depending on the desired glaze thickness you want but don’t overdo it. A little water goes a long way!
Tips for Making Fantastic Quick Bread
Quick bread requires no yeast, but instead uses other ingredients for leavening. You want the bread to be soft, tender and moist with great flavor. Here are a few tips on how to achieve that:
Don’t use an electric mixer! Just mix by hand in a mixing bowl with a whisk or even a spoon. When you overmix quick bread, the bread is tough and doesn’t rise as well. It’s almost impossible to not overmix the batter if you use an electric mixer.
Don’t feel like you have to whisk out all the lumps! Most quick bread has something in it that helps the bread be moist and flavorful. So mix just to combine, then let it be.
Let the batter sit before baking. I swear by this! Just mix all the required ingredients by hand, then let the batter sit for a good 5-10 minutes. The flavors meld and the batter rests, and the result is a higher rise once baked and a delightful crumb.
Make sure it’s fully baked! Most quick breads need to be baked until 200°F. I like to use a cooking thermometer and insert it at an angle pointing towards the middle of the bread- which is the part that bakes last. If it’s not fully baked, the loaf will sink in the middle. I had no idea the pan you use makes such a difference too! I prefer glass or ceramic bread pans, but you can read all about the best bread pan.
Storage & Freezing
Store baked loaves of bread in a ziplock bag or airtight container. It doesn’t have to be refrigerated, but it will last longer than 2-3 days, if you chill it.
Quick bread freeze beautifully! Store it similarly for up to 2 months.
Apple Banana Bread
Apple Banana Bread made with ripe bananas and diced sweet apple, topped with a cinnamon streusel and drizzled with icing. Our favorite banana bread recipe ever!
Preheat oven to 325°F. Spray two 8" or 9" loaf pans with non-stick baking spray and set aside.
In a large bowl, whisk together the eggs, sour cream and vegetable oil. Add mashed bananas, sugars and vanilla and stir until well combined.
In a smaller bowl combine dry ingredients and whisk until well incorporated.
Pour the flour mixture into the banana mixture and stir until just combined. Fold in apples.
Pour half the batter into each baking pan. Combine streusel ingredients and stir until mixture is uniform and crumbly. Sprinkle half streusel mix over each loaf.
Bake for 60-70 minutes, until internal temp of the middle of baked bread registers 200°F with a cooking thermomete
Remove from oven and let cool in bread pans for about 20 minutes. Overturn onto a cooling rack to cool fully.
Whisk powdered sugar together with hot water. Drizzle over cooled bread. Let icing cool to set (it's fast!) then slice and serve. Store leftovers in an airtight container.
Video
Notes
Recipe yields TWO 8″ loaves of bread. You can use 9″ bread pans- they’ll just be a bit shorter loaves.
When choosing apples for baking, it’s important to choose one that hold their shape and provides a balance of sweet and tart flavors. Here are my favorites:
Granny Smith: Known for its vibrant green color and tartness, this apple maintains structure beautifully when baked.
Honeycrisp: They are sweet with a nice crunch, and remain firm after cooking. They can be pricier!
Fuji: These apples are on the sweeter side but still bake well. I like that they’re often on sale!
Gala: Probably the most cost efficient variety, a great all-around apple for baking.
Braeburn: A balanced apple that’s both sweet and slightly tart; it is sturdy enough for baking.
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
How ripe should banana be for banana bread?
You want your bananas to be at the very least yellow with brown spots. But at most they can be solid black. The more ripe that the bananas are the sweeter they are (and the easier they are to mash).
How long does apple banana bread last on the counter?
Because of the diced apples, this bread will last just 2-3 days on the counter. (You can get most other banana bread to last up to 5 days on the counter at room temperature f you keep it well wrapped and covered.) You can store it in the fridge to help it last longer.
Why is there sour cream in banana bread?
Sour cream is one of those awesome baking secrets that helps to add a deeper level of richness and moisture when it comes to the flavor and texture. What makes it really great is that it’s completely unnoticeable once baked into goods and if you hadn’t put it in there, you probably wouldn’t know it was in there.
You’re going to love this Apple Banana Bread. Made with fresh diced apples and topped with a cinnamon streusel crumb topping and drizzled in a powdered sugar icing, it’s simply the best banana bread recipe ever.
ABOUT US
I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...
I have not tried it but I do think that if this recipe were to be made in a 10 or 12 cup sized bundt pan that it would bake at roughly the same amount of time. Check on the bread after 45 minutes using a toothpick and adjust from there adding 5 or 10 minutes at a time between check until done.
I made this today in a Bundt pan. It was done in 55 minutes. I did not add the streusel topping or icing but instead sprinkled in 1/2 cup of sunflower seeds. Very moist and delicious and definitely would make this recipe again.
Nicolesays
Thats so great to hear! I bet the added sunflower seeds were delicious 🙂
Thank you for sharing this Apple & Banana cake recipe. I reduced the granulated sugar to 3/4 cup and it is still sweet. I will reduce to 1/2 cup the next time I make. Cake was moist and light. I would definitely recommend to try. The streusel is so good too.
I made this and it was the best banana bread I’ve ever made. My family raved over it! We couldn’t believe how maoist it was. It was so good I’m making it again today and taking it to Bible study.
I love this recipe! I use green granny apples and the sweet+tart flavor is so good! One question. I want to try it in a muffin pan but I am unsure on how long to bake it for. Any idea?
Nicolesays
bake for 15 minutes, check on them, and then add 5 minutes at a time, checking with a toothpick until it’s clean, adding more time as needed. They should be finished by the 25 minute mark depending on how full you filled your muffin pan
Kelly Dunklebergersays
Made this for the first time and it’s amazing!!! I used Greek yogurt since i didn’t have sour cream and it’s still amazing. Family of 4 and loaf didn’t last half a day hahahaha.
I decided to have the recipe, and made muffins (9). These were so delicious, and I adjusted the bake time of course. I should have made the full recipe, since the grandkids inhaled them, and they turned out so moist and flavorful. Thanks!
This is my favorite go to recipe. Thanks for sharing. One adjustment we made was to shred the apples instead of dicing. It gives a good mix throughout the bread.
Made this yesterday in three smaller loafs (adjusted the timing) to give away to elderly neighbors. My family devoured the one we kept. I like that I can use up fruit that’s going bad. Will try adding other fruit (berries for sure) to the bananas in the future. Do listen to the commenter who suggesting reducing the sugar. I cannot imagine using the amount call for in the original recipe. Had only Greek yogurt in the house, and it turned out great.
Delicious! I made 22 muffins and baked for about 27 minutes. Apples added a nice tang and sweetness to the muffins. The only change I made was cutting back on sugar in the batter to 1/2 cup granulated sugar. I would’ve used brown sugar instead but did not have any. (total 1/2 cup sugar plus the stated amount in the streussel topping. I used a 5.3 oz Greek yogurt instead of sour cream and added 2 tablespoons of milk to loosen the batter since Greek yogurt is thicker than sour cream. A great recipe, tase so much better than regular banana bread. Did not even need the icing drizzle. Sweet enough! Thank you!
I’ve tried many different banana bread recipes but this is now my favourite. I chose this recipe because I wanted to use up an apple as well as a few bananas and it turned out to be a great choice .. so delicious! I used Greek yogurt instead of sour cream and monkfruit instead of granulated sugar.
I have bananas & apples going bad. So I researched can I add apples to banana bread. I chose this recipe. I’m glad I did. It’s light. Tasty. I am very happy
PLEASE put in conversion links for Europe & rest of world! USA is the only country using fahrenheit in 2022 & what is a “cup” but an inexact mesure, weighing scales accurate for lb/oz & kg/gm on dry ingredients.
Yes Nicole there are but it would be so much easier if there was a toggle button for metric. Tazmeen is right that weighing ingredients is far more accurate. I’m in the US and have changed to metric and it has made a huge difference in my baking. If you haven’t tried it yet I encourage you to try. I’m certain it will change your baked goods for the better! 🙂
Jessicasays
We adjusted it so it’s a toggle button now!
Josephsays
Canola oil is a GMO created by Monsanto. please research it
Amazing recipe and my home smells amazing!! I substituted butter for oil and used low fat sour cream. Delicious. Next time, I will add chopped walnuts for an extra crunch.
Made it as directed and it was phenomenal. Then tried to put all the batter in one larger bread pan and it too two hours to bake. Haven’t tried it yet but it is definitely overblown on the sides and bottom. Will stick to 2 disposable pans from now on.
absolutely the best “added to” ingredient for a banana bread. everyone loved it. it was terrifically moist and delicious and stayed together. thank you.
Katie N. says
How long would you bake this if using a bunt pan?
Nicole says
I have not tried it but I do think that if this recipe were to be made in a 10 or 12 cup sized bundt pan that it would bake at roughly the same amount of time. Check on the bread after 45 minutes using a toothpick and adjust from there adding 5 or 10 minutes at a time between check until done.
Linda says
I made this today in a Bundt pan. It was done in 55 minutes. I did not add the streusel topping or icing but instead sprinkled in 1/2 cup of sunflower seeds. Very moist and delicious and definitely would make this recipe again.
Nicole says
Thats so great to hear! I bet the added sunflower seeds were delicious 🙂
Elna Erasmus says
Thus is a delicious cake. Thank you
Kim says
Thank you for sharing this Apple & Banana cake recipe. I reduced the granulated sugar to 3/4 cup and it is still sweet. I will reduce to 1/2 cup the next time I make. Cake was moist and light. I would definitely recommend to try. The streusel is so good too.
Nicole says
So glad you liked it Kim! Hope next time is more to your preference.
Nancy says
I made this and it was the best banana bread I’ve ever made. My family raved over it! We couldn’t believe how maoist it was. It was so good I’m making it again today and taking it to Bible study.
Nellie says
So glad you enjoyed the bread Nancy!
Jimmy M. says
I love this recipe! I use green granny apples and the sweet+tart flavor is so good! One question. I want to try it in a muffin pan but I am unsure on how long to bake it for. Any idea?
Nicole says
bake for 15 minutes, check on them, and then add 5 minutes at a time, checking with a toothpick until it’s clean, adding more time as needed. They should be finished by the 25 minute mark depending on how full you filled your muffin pan
Kelly Dunkleberger says
Made this for the first time and it’s amazing!!! I used Greek yogurt since i didn’t have sour cream and it’s still amazing. Family of 4 and loaf didn’t last half a day hahahaha.
Nellie says
So glad you enjoyed the bread Kelly! Bread never lasts very long around my house either!
Sue says
I decided to have the recipe, and made muffins (9). These were so delicious, and I adjusted the bake time of course. I should have made the full recipe, since the grandkids inhaled them, and they turned out so moist and flavorful. Thanks!
Nicole says
So glad you and the grandkids enjoyed them!
Sonya says
I want to make 4 mini loaves,
How should I adjust time and how many will one batch make?
Jessica says
One batch should make 2-3 mini loaves, depending on how much you fill them. Adjust cooking time to 35-40 minutes.
Stacey says
This is my favorite go to recipe. Thanks for sharing. One adjustment we made was to shred the apples instead of dicing. It gives a good mix throughout the bread.
Nicole says
That sounds like an easier way to get the bread made too haha, love it!
Alexandra says
Made this yesterday in three smaller loafs (adjusted the timing) to give away to elderly neighbors. My family devoured the one we kept. I like that I can use up fruit that’s going bad. Will try adding other fruit (berries for sure) to the bananas in the future. Do listen to the commenter who suggesting reducing the sugar. I cannot imagine using the amount call for in the original recipe. Had only Greek yogurt in the house, and it turned out great.
Nicole says
Such a sweet gesture to your neighbors. I’m sure they loved their loaves
sha says
Delicious! I made 22 muffins and baked for about 27 minutes. Apples added a nice tang and sweetness to the muffins. The only change I made was cutting back on sugar in the batter to 1/2 cup granulated sugar. I would’ve used brown sugar instead but did not have any. (total 1/2 cup sugar plus the stated amount in the streussel topping. I used a 5.3 oz Greek yogurt instead of sour cream and added 2 tablespoons of milk to loosen the batter since Greek yogurt is thicker than sour cream. A great recipe, tase so much better than regular banana bread. Did not even need the icing drizzle. Sweet enough! Thank you!
Nicole says
That sounds great
JD_Aus says
I’ve tried many different banana bread recipes but this is now my favourite. I chose this recipe because I wanted to use up an apple as well as a few bananas and it turned out to be a great choice .. so delicious! I used Greek yogurt instead of sour cream and monkfruit instead of granulated sugar.
Nicole says
Sounds like some healthy alternatives. Glad you liked the recipe!
Kathleen Bass says
Oh my gosh !! This is amazing! I added raisins – perfection!! Love that it makes 2 loaves – definitely super proud to give this to my neighbor! 🎉
Nicole says
Ive never thought about adding raisins to this bread, I’m going to have to try that too!
Mo says
Can I make this in a regular square pan? I don’t have a loaf pan.
Nicole says
I dont see why not since they can both hold the same volume.. the baking time will vary though since its a bigger pan. Definitely keep an eye on it
Mina Crocker says
I have bananas & apples going bad. So I researched can I add apples to banana bread. I chose this recipe. I’m glad I did. It’s light. Tasty. I am very happy
Nicole says
So glad you liked it
Tazmeen says
PLEASE put in conversion links for Europe & rest of world! USA is the only country using fahrenheit in 2022 & what is a “cup” but an inexact mesure, weighing scales accurate for lb/oz & kg/gm on dry ingredients.
Nicole says
There are plenty of online generators available to help you find European conversions
Carol says
Yes Nicole there are but it would be so much easier if there was a toggle button for metric. Tazmeen is right that weighing ingredients is far more accurate. I’m in the US and have changed to metric and it has made a huge difference in my baking. If you haven’t tried it yet I encourage you to try. I’m certain it will change your baked goods for the better! 🙂
Jessica says
We adjusted it so it’s a toggle button now!
Joseph says
Canola oil is a GMO created by Monsanto. please research it
Terry Mcmahon says
I made this recipe today, the wife and I really enjoyed it the smell waiting for the end was very nice too…
Jessica says
Glad to hear Terry! And yes, it smells divine!
Lauren says
Amazing recipe and my home smells amazing!! I substituted butter for oil and used low fat sour cream. Delicious. Next time, I will add chopped walnuts for an extra crunch.
Jessica says
Oooh I love the idea of adding chopped nuts! Glad you liked it!
Kathy says
Made it as directed and it was phenomenal. Then tried to put all the batter in one larger bread pan and it too two hours to bake. Haven’t tried it yet but it is definitely overblown on the sides and bottom. Will stick to 2 disposable pans from now on.
Jessica says
Thanks Kathy!
Jean says
So delicious & very moist 🤤😋
kevin merritt kirchner says
absolutely the best “added to” ingredient for a banana bread. everyone loved it. it was terrifically moist and delicious and stayed together. thank you.
Jessica says
So glad you liked it!! It’s my favorite too!