Banana Apple Nut Bread

"Nice change from the usual. Note on frozen bananas: we toss overripe bananas directly into the freezer, skin on. They will keep for a few months, however the skins will turn black and they will be mushy when thawed. This is also good when subbing dried apricots for the apple."
 
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Ready In:
1hr
Ingredients:
14
Yields:
1 loaf
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ingredients

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directions

  • Preheat oven to 350°F (185°C).
  • Butter and flour a loaf pan.
  • Scrape bananas from their skins, mash and pour lemon juice over.
  • Cream butter and sugars til light, add eggs and vanilla, beat until fluffy.
  • Fold in sifted dry ingredients alternately with milk.
  • Fold in bananas, apples and nuts.
  • Mixture should be pretty thick (should "plop" by spoonfuls, not pour) if it seems too thin, sift flour by teaspoonfuls over mixture and stir.
  • Spoon into pan, thump bottom of pan on bench a few times to settle, smooth top and bake for 50 minutes. Top should be golden brown and sound hollow when lightly thumped.

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Reviews

  1. Great recipe - excellent way to use up old bananas because it doesn't end up with a strong banana flavour. I substituted over-ripe but unfrozen bananas and added about a tbs of water to the mashed banana. Also used fresh grated apple instead of dried apple and it was excellent. Thanks.
     
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RECIPE SUBMITTED BY

Originally from New Orleans; are we food obsessed or what?? Sent to boarding school at a very young age where our major gripe was the food, of course. I swore never to eat stuff I did not like ever again. Life is too short for that nonsense. Its easier to list dislikes than likes/loves, so: Curry (every poverty stricken third world country reeks of curry, yuk!) Eggplant anything (I don't care how fancy you disguise aubergine, its still slimy eggplant). Pumpkin anything (I hear its good food for pigs...give 'em my share). Brussel sprouts (who in hell decided these were fit for human consumption?)
 
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