A fall twist to the original banana bread!
Original recipe makes 2 7×3-inch loaves
Ingredients
2 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
2 cups white sugar
4 eggs
1 cup plain Greek yogurt
1 1/2 teaspoons vanilla extract
3 large very ripe bananas, mashed
2 apples, cubed
3/4 cup chopped walnuts
1/2 cup packed brown sugar
1/2 cup white sugar
1 tablespoon ground cinnamon
1/4 cup all-purpose flour
3 tablespoons butter, softened
banana slices for garnish
apple slices for garnish
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PREP
20 mins
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COOK
45 mins
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READY IN
1 hr 25 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease two 7×3-inch loaf pans.
- In a bowl, whisk together 2 3/4 cups of flour, 2 teaspoons of cinnamon, the baking soda, and salt until thoroughly combined. In a separate mixing bowl, beat the melted butter with 2 cups of sugar until smooth, and mix in the eggs, one at a time, followed by the Greek yogurt and vanilla extract. Stir in the flour mixture just until incorporated.
- Fold in the bananas, apples, and chopped walnuts until combined; do not overmix. There should be small chunks of banana visible in the batter. Pour half the batter into each prepared loaf pan.
- Mix the brown sugar, 1/2 cup of white sugar, 1 tablespoon of cinnamon, 1/4 cup of 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.
- Bake in the preheated oven for 30 minutes, then remove and cover each pan with aluminum foil. Return to oven, and bake an additional 15 or 20 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Allow to cool before serving.
Nutrition
Calories: 247 kcal
Carbohydrates: 36 g
Cholesterol: 49 mg
Fat: 10.7 g
Fiber: 1.4 g
Protein: 3.3 g
Sodium: 148 mg