Cooking in College: Banana-apple bread

Photo by Kayla Mcgraw

FirstPickBananaAppleBreadBanana bread is always a good way to use old bananas lying around on the countertop. Finding a traditional recipe is quick and easy. It doesn’t take long to whip up, and it tastes great. The simplicity of this recipe makes it easy to add new ingredients.

Like many dessert breads, you can add sour cream or yogurt to make it extra moist, but in this case we will use applesauce. Applesauce can also be used as an egg substitute for those who are looking for vegan alternatives. If you love sweet dessert breads and fruit, then you will love this apple-banana bread. This recipe will make two 7-by-3-inch loaves.


First preheat the oven to 350 degrees. Take out a medium- to large-sized mixing bowl and pour in the dry ingredients. This will include the 2 and 3/4 cups of flour, 2 teaspoons of cinnamon, baking soda and salt. Stir them together until they are evenly combined.

Put the butter in another mixing bowl. Melt the butter and let it cool a little. Then add 1 cup of white sugar and 1 cup of brown sugar. Mix the butter and sugar until it becomes smooth. Add the eggs one at a time, followed by the vanilla extract and the applesauce.

Pour the butter mixture into the first dry ingredients bowl and mix well. You can fold in the peeled and chopped apple pieces along with the banana.  Depending on how much banana flavor you like, you can always add or subtract a banana.

If you don’t happen to have overripe bananas lying around, fresh bananas will work. You will just have to spend a little more time mashing them into a chunky paste.

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After you mix in the apple and banana, you should see small chunks of both. There is no need to mash them into a smooth paste unless desired. Pour half of the batter into each buttered pan. Do one at a time if you only have one pan. You can put the rest in the fridge to cook later.

Insert the loaves into the oven and bake for 30 minutes. After 30 minutes you should place tin foil over the top of the loaves so they don’t burn. Continue cooking for another 15 minutes or until a knife inserted into the center of the loaf comes out clean. When they are cooked through, take them out to cool. Once they are cool, wrap them plastic wrap to prevent them from drying out.



2 ¾ cups all-purpose flour?
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon of salt?

1 cup melted butter
1 cup white sugar
1 cup brown sugar
4 eggs

1 cup applesauce
1 ½ teaspoons of vanilla extract
3 large mashed ripe bananas
1 apple peeled and cubed 


Example: “There is no need to mash the ingredients to a pureed consistency. Small chunks can remain.”