Jazz up regular banana bread with peanut butter and apples! A perfect combo that tastes amazing together!! Fast, easy, no mixer required, and a hit with everyone!
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: apple banana bread, how long does banana bread last, how to store banana bread, one bowl banana bread, quick banana bread
Servings: 9
Calories: 396kcal
Author: Averie Sunshine
Ingredients
1large egg
½cuplight brown sugarpacked
⅓cupcanola or vegetable oilliquid-state coconut oil may be substituted
¼cupgranulated sugar
¼cupsour creamlite is okay; or Greek yogurt may be substituted
¼cupcreamy peanut butter
2teaspoonsvanilla extract
1 ½cupsall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsaltor to taste
1cupmashed ripe bananasabout 2 large or 3 small bananas
1cupgrated applesabout 2 small or 1 extra-large grated on the coarsest blade of a box grater; I used unpeeled gala apples
1cuppeanut butter chipsbutterscotch chips or a mix-and-match combination of peanut butter and butterscotch chips may be used
Instructions
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the the first seven ingredients, through vanilla, and whisk to combine.
Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
Add the bananas, apples, and fold gently to combine.
Add the peanut butter chips and fold gently to combine.
Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
Bake for about 60 to 65 minutes (I baked 63 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. **
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
**Tip – Tent the pan with a sheet of foil draped loosely over it in the last 10 to 15 minutes of baking to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of bananas, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.