I Like to Eat Apples and Bananas Bread Recipe

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I Like to Eat Apples and Bananas Bread Recipe
I Like to Eat Apples and Bananas Bread Recipe photo by Taste of Home
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I Like to Eat Apples and Bananas Bread Recipe

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My children love to bake (and eat) all kinds of homemade banana bread. They make this all by themselves, with just a little help from me to put it in the oven. —Kristin Metcalf, Charlton, Massachusetts
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 1-1/2 cups mashed ripe bananas (4-5 medium)
  • 1-1/2 cups chopped peeled apples (2 medium)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons water
  • 2 tablespoons butter, melted
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1/2 cup caramel sundae syrup
  • 1/4 teaspoon sea salt

Directions

Preheat oven to 350°. Combine bananas, apples, sugars and water. Stir in melted butter. In another bowl, whisk flour, baking soda, baking powder and salt. Stir into banana mixture. Transfer to a greased and floured 9x5-in. loaf pan.
Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Meanwhile, toast coconut, stirring occasionally, in a shallow pan at 350° until golden brown, 4-6 minutes. Cool slightly. Mix coconut with caramel syrup and sea salt; spread over loaf. Yield: 1 loaf (16 slices).
Originally published as I Like to Eat Apples and Bananas Bread in Taste of Home September/October 2017

Nutritional Facts

1 slice: 187 calories, 4g fat (3g saturated fat), 4mg cholesterol, 232mg sodium, 38g carbohydrate (25g sugars, 1g fiber), 2g protein.

  • 1-1/2 cups mashed ripe bananas (4-5 medium)
  • 1-1/2 cups chopped peeled apples (2 medium)
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons water
  • 2 tablespoons butter, melted
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1/2 cup caramel sundae syrup
  • 1/4 teaspoon sea salt
  1. Preheat oven to 350°. Combine bananas, apples, sugars and water. Stir in melted butter. In another bowl, whisk flour, baking soda, baking powder and salt. Stir into banana mixture. Transfer to a greased and floured 9x5-in. loaf pan.
  2. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. Meanwhile, toast coconut, stirring occasionally, in a shallow pan at 350° until golden brown, 4-6 minutes. Cool slightly. Mix coconut with caramel syrup and sea salt; spread over loaf. Yield: 1 loaf (16 slices).
Originally published as I Like to Eat Apples and Bananas Bread in Taste of Home September/October 2017

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MY REVIEW
AllisonO User ID: 7446023 273233
Reviewed Sep. 19, 2017

"This was a delicious alternative to my usual banana bread recipe. The bread is sweet enough to stand alone. While I didn't include the caramel topping this time around, I imagine this salty/sweet combo would push it into the "Decadent" dessert category! The bread came out very moist, to the point of almost falling apart which is the only negative thing about this recipe. The next time I make this, I will likely reduce the amount of apples slightly to see if that helps the moisture issue. I highly recommend this one!"

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