There’s something incredibly comforting about a freshly baked loaf of bread, especially when it’s filled with the sweet flavors of apple and banana. My Apple-Banana Bread recipe is a unique twist on classic banana bread, and I must say, it’s one of my favorite recipes to date. The added apple gives it a new depth of flavor, complementing the banana’s sweetness and making each bite a delightful surprise. This recipe has a special place in my heart because it’s a family favorite. It’s been passed down through generations, and I remember the warm, inviting aroma filling our home every time my grandmother baked it. This simple bread transcends beyond mere food; it’s a symbol of family, love, and tradition. Now, I’m thrilled to share it with you. If you’re new to baking, don’t worry. This recipe is pretty straightforward, and I’ll guide you through each step. The result? A sweet, hearty loaf that’s perfect for breakfast, snack time, or dessert. Trust me; once you’ve baked this bread, you’ll want to make it over and over again!
Ingredients
- 4 eggs, beaten
- 1 1/2 c. mashed bananas
- 1 c. brown sugar, packed
- 1/2 c. oil
- 1 tsp. salt
- 1/3 c. milk
- 3 1/2 c. flour
- 1 3/4 tsp. baking soda
- 1 3/4 tsp. baking powder
- 1 large apple, chopped
- 1 c. chopped nuts
Baking Instructions
- Combine eggs, banana, sugar, oil and milk.
- In a separate bowl mix flour, salt, baking soda and baking powder.
- Add to banana mixture.
- Fold in apple and nuts.
- Pour batter into 3 small greased and floured pans or two (9 x 5-inch) pans.
- Bake at 325° for about 1 hour.
- Cool in pans 10 minutes; remove to wire racks to cool.
Calorie: 250
Total cooking time: 1 hour and 15 minutes
Difficulty level: Easy
A Tale of Two Fruits: The Apple-Banana Bread Saga
Once upon a kitchen, in the heart of my small, yet lively apartment, I decided to embark upon a culinary journey. Not an adventure, but a journey nonetheless. A voyage into the world of baking, where eggs, bananas, and a whole lot of laughter were my only companions.
The Eggstraordinary Beginning
It all started with 4 eggs. Not one, not two, but four. Now, I’ve always had a complicated relationship with eggs. Breaking them is like diffusing a tiny bomb. One false move and you’re covered in a gooey mess. But with a deep breath and a steady hand, I cracked them into a bowl, beating them mercilessly into submission.
Bananas and Brown Sugar: An Unlikely Friendship
Next up were the bananas. I mashed them up good and proper, relishing in the squelchy sounds they made. 1 1/2 cups of mashed bananas joined the beaten eggs, along with a cup of packed brown sugar. The sugar crumbled, surrendering to the might of the bananas, and I couldn’t help but think, “Well, that’s a sweet surrender.”
Oil and Milk’s Slippery Alliance
In the midst of my chuckling, I poured in 1/2 cup of oil and 1/3 cup of milk. Now, oil and milk don’t usually get along. They’re like those two friends who can’t stand each other but keep getting invited to the same parties. But in this case, they had to put their differences aside for the greater good of the bread.
The Dry Gang: Flour, Salt, Baking Soda and Baking Powder
Onto the next phase: the dry ingredients. In a separate bowl, I mixed together 3 1/2 cups of flour, 1 tsp of salt, 1 3/4 tsp each of baking soda and baking powder. It was like a gritty reunion of old friends, each one blending in but still standing out with their individual flavors.
The Great Combine
The time had come to unite the two factions: the wet and the dry. With a stir and a prayer, I brought them together, creating a mixture that was both chaotic and beautiful. As I folded in the apple and nuts, I realized that apple and nuts were the introverts at this baking party, quietly adding their unique flair to the proceedings.
Baking: The Final Frontier
With the batter ready, I poured it into two (9 x 5-inch) pans, greased and floured, just as my grandma used to do. Into the oven it went at 325°. As I shut the oven door, I could almost hear a collective sigh from the ingredients, like they were settling down for a long winter’s nap.
The Cool Down
After an hour, the bread was done. The smell was heavenly, like a sweet lullaby for my hunger. I let it cool in the pans for 10 minutes, then moved them to wire racks. Watching the bread cool was like watching paint dry, but with a fantastic smell and the promise of a delicious reward.
So there you have it, the saga of the Apple-Banana Bread. A story of eggs, bananas, brown sugar, oil, salt, milk, flour, baking soda, baking powder, apple, and nuts. All these humble ingredients coming together to create something truly magical. And if they can do it, so can you. Happy baking, my friends!
