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I Like to Eat Apples and Bananas Bread

My children love to bake (and eat) all kinds of 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
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    1 loaf (16 slices)


  • 1-1/2 cups mashed ripe bananas (4-5 medium)
  • 1-1/2 cups chopped peeled apples (2 medium)
  • 1/2 cup 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


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

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Average Rating:
  • Diane
    Aug 22, 2020

    Just made this today and it lived up to the ratings. Easy, tasty, love how moist it is! Didn't add any topping and it tastes great. thanks!

  • JLMV
    Jun 12, 2020

    Very good. I didn't make the topping, just left it as is. My husband has Celiac Disease so I used gluten free all purpose flour. He ate most of the loaf! Will definitely make again.

  • bjpalmer
    Sep 29, 2019

    This was a great recipe. I was thankful it didn’t have eggs, like so many do, because my toddler has an egg allergy. I did leave out the coconut on top, but still put the sea salt and caramel and WOW! It was so good! A great way to use up our apple picking harvest and those two browning bananas in the fruit bowl. Thank you for this recipe! (I had slightly less than 1 1/2 cups banana and it was still ok!)

  • Carol
    Aug 30, 2019

    Any reason why there are no eggs in the recipe? I made 2 loaves. They just wouldn’t cook to fineness. I think there was too much fruit. I won’t make this recipe again.

  • nancy headlee
    Jan 25, 2019

    Made this exactly as written. It is delicious. The only reason I gave it 4 star is that it is a little putsy. In spite of that, I'll make again and again. Thank you for sharing.

  • Tammy
    Jan 21, 2019

    Cake was pretty good, topping was delicious! If you're going to make the sauce, be sure to add the sea salt. What a difference it makes!! The only change I made is, I added about 1/2 tsp Banana Flavoring. I do every time I make banana bread or banana cake. It amps up the flavor a little.

  • Rahnee64
    Jan 9, 2019

    Will be making recipe this weekend. But I will be making 1 change. I won't be using coconut (absolutely detest it). Instead I will finely chop some walnuts to use instead.

  • Cathy
    Feb 18, 2018

    This bread is fantastic! I had very ripe bananas and apples on my counter and looked for a recipe that incorporated both. I found this one. So simple to make but the flavors are amazing! I didn't do the caramel sauce on top because i didn't have the ingredients, but the bread is sweet enough. I will definitely be making this again. Delicious!!!

  • delowenstein
    Oct 2, 2017

    I made this bread on 9/21/17. I used regular salt in the caramel sauce as I did not have sea salt. I baked loaves in two 7-1/2x3-1/2" loaf pans and after cooling in pans and turning out to cool, I then spread over loaves the caramel sauce. These 2 loaves I was able to have sold in our coffee shop!

  • maryannet
    Sep 21, 2017

    Easy to make. I left off the caramel sauce too. Sweet enough without it.