If you bake one thing this fall, make it this APPLE PIE BANANA BREAD. A moist, tender, flavorful banana bread is dotted with fall fresh apples and finished with the most incredible, buttery streusel topping. With warm cinnamon flavors and a vanilla glaze, this recipe is the perfect combination of apple pie and banana bread.
Jump to:
My gosh. It's no wonder this banana bread has gotten rave reviews from friends and family- it's out of this world delicious!
A warm, cinnamon flavored banana bread is dotted with fresh fall apples, topped with the butteriest streusel, and finished with a light vanilla glaze. It's also moist, tender, flavorful, and gives you the coziest feeling when you're enjoying a slice.
Just like my apple cider crumb cake, this apple pie banana bread is the perfect dessert to make this fall season. So get baking and enjoy!
You should also check out my bakery style banana chocolate chip muffins, eggless banana bread or my single serve banana bread for when you only have one overripe banana!
Why This Recipe Works
- Moist and tender: This bread is so moist, and tender, and over the top delicious!
- Great use for overripe bananas: Don't throw out overripe bananas, use them to make this recipe! It uses 4 to get that perfect balance of banana flavor.
- Embraces that classis apple pie flavor: Fresh apples are folded into the batter and the buttery crumb streusel embraces that delicious dutch apple pie topping idea.
- Perfect dessert for fall: With the farm fresh apples, warm cinnamon flavor, and that incredible crumb topping, this banana bread tastes like the epitome of fall.
- Takes 10 minutes to prepare: The banana bread batter is made in one bowl, the streusel in another, and it all comes together in just 10 minutes.
Key Ingredients Needed
*for the full list of ingredients and measurements see recipe card below*
- Bananas: The riper the better when it comes to using bananas for banana bread. Riper bananas have a sweeter flavor and are also easier to mash.
- Oil: You'll need to use a neutral flavored oil. I use avocado oil when I'm baking, but canola or vegetable also work.
- Brown sugar: This recipe calls for brown sugar instead of granulated to really help get that apple pie flavor. You can use light or dark, the only thing to note is that the color of the final product will change depending on the brown sugar you use.
- Eggs: Unless otherwise stated, always use large eggs in a baking recipe. It's even better if they're room temperature so that they blend into the batter easier.
- Flour: I tested this will all purpose flour only, I cannot say if gluten free all purpose flour will work.
- Leavening agents: You'll need both baking soda and baking powder. Just make sure they're not expired!
- Spices: I used salt, cinnamon, and all spice to give it that classic apple pie flavor!
- Apples: I've found that a crisp apple like gala, pink lady, or honey crisp are best. I don't suggest using granny smith because they're too tart for a recipe like this.
- Butter: Melted butter is used in the crumb topping to make it crisp, buttery, and delicious. You can substitute with melted coconut oil if you need it to be dairy free.
How To Make Apple Pie Banana Bread
STEP ONE- Preheat oven to 350Β°F and spray a 9x5 inch loaf pan with non-stick cooking spray
STEP TWO- In a large mixing bowl, stir together mashed banana, oil, and brown sugar until well combined.
STEP THREE- Next, add in the eggs and vanilla extract and mix again.
STEP FOUR- Finally, add the dry ingredients to the wet and gently fold together with a rubber spatula until just combined.
STEP FIVE- In a small bowl, toss the diced apples to coat them in flour and add to the banana bread batter and gently fold until evenly dispersed.
STEP SIX- Transfer the apple banana bread batter into your prepared loaf pan, then go make the crumb topping.
STEP SEVEN- To make the streusel topping, combined all ingredients in a medium sized mixing bowl until the texture resembles wet sand. Use your fingers to distribute the streusel over top of the banana bread batter, then place into the oven.
STEP EIGHT- Bake the apple pie banana bread for 40 minutes, then quickly remove it from the oven and cover with aluminum foil to keep the topping from getting too dark. Return the bread to the oven and bake for 15-20 more minutes, or until a toothpick inserted into the center comes out clean.
STEP NINE- Remove the apple banana bread from the oven and allow to cool completely in the pan before serving.
Recipe Variations
DAIRY FREE- To make this apple banana bread dairy free, substitute the butter in the crumb topping with an equal amount of melted coconut oil
GLUTEN FREE- *I have not tested with gluten free flour* if you'd like to, use an equal amount of a gluten free all purpose flour that contains xanthan gum.
WITHOUT STREUSEL- If you don't want the crumb topping (though I suggest you think hard about that decision), you don't have to add it. Just bake the banana bread in the loaf pan and enjoy!
ADD NUTS- If you want, you can toast some chopped pecans and fold them into the banana bread batter before you bake it.
Expert Baking Tips
- Use overripe bananas: This is key in getting that moist, tender texture as well as making sure it's nice and sweet!
- Bake with room temperature ingredients: When everything is the same temperature, it incorporates so much easier and results in a smoother batter.
- Don't over mix: When stirring all ingredients together, take care not to over mix it. The gluten proteins activate with water and will get tougher the more you mix them, therefore your banana bread will be tough and dense.
- Coat the apples in flour: To prevent them from sinking to the bottom of the banana bread, toss the apples in a little bit of flour to keep them evenly distributed.
- Cover with foil: About 40/45 minutes into the baking process, carefully cover the top of the loaf with aluminum foil to keep the streusel from becoming too brown and crispy.
Frequently Asked Questions
I have not tested this recipe with a gluten free flour, so I can't say if it will or won't work.
If you try it, be sure to leave a comment below and let me know how it worked!
You don't need to add the topping, but I do highly recommend it.
Because the banana bread is THICK it needs to bake for almost an hour and the streusel, being on top, is closest to the heating element of your oven.
I like to cover the bread with foil at about the 40/45 minute mark and let it continue baking for 10-15 minutes.
The apples need to be coated in a little bit of flour to keep them from sinking to the bottom of the loaf.
Storing and Freezing
Storing-
Store leftover in an airtight container at room temperature for up to two days or in the fridge for up to four days. The crumb topping will soften, but it still tastes delicious!
Freezing-
If you want apple pie banana bread any time of the year, feel free to freeze individual slices! Wrap them individually in plastic wrap, then again in aluminum foil, then place into a freezer safe bag.
Freeze for up to three months, then thaw to room temperature, microwave for 15 seconds, and enjoy!
Did you make this Apple Pie Banana Bread? If so, I would appreciate you leaving a comment and star rating down below!
Also, stay connected with me on Instagram, Pinterest, and Facebook so you never miss a new recipe!
PrintApple Pie Banana Bread
If you bake one thing this fall, make it this APPLE PIE BANANA BREAD. A moist, tender, flavorful banana bread is dotted with fall fresh apples and finished with the most incredible, buttery streusel topping. With warm cinnamon flavors and a vanilla glaze, this recipe is the perfect combination of apple pie and banana bread.
- Prep Time: 10 Minutes
- Cook Time: 55 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 Servings 1x
- Category: Quick bread
- Method: Baking
- Cuisine: American
Ingredients
For The Banana Bread:
- 355g mashed banana (about 4 medium/large bananas)
- 113g neutral flavored oil- vegetable, canola, or avocado
- 130g brown sugar- light or dark
- 2 large eggs- room temperature
- 1 teaspoon vanilla extract
- 242g all purpose flour- divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Β½ teaspoon ground all spice
- ΒΌ teaspoon kosher salt
- 150g peeled and diced apples (dices should be about ΒΌ inch in size)
For The Streusel Topping:
- 113g salted butter- melted and cooled slightly
- 120g all purpose flour
- 95g brown sugar
- Β½ teaspoon ground cinnamon
- small pinch of salt
Instructions
- Preheat oven to 350Β°F and spray a 9x5 inch loaf pan with non-stick cooking spray
- In a large mixing bowl, stir together the mashed banana, oil, and brown sugar until well combined.
- To the banana mixture, add the eggs and vanilla and again, mix well.
- Next, add 240g of flour, baking soda, baking powder, ground cinnamon, all spice and salt to the wet ingredients. Use a rubber spatula to gently fold all ingredients together until just combined.
- In a small mixing bowl, toss the ΒΌ inch diced apples in the remaining 2g of flour to coat completely. Add them into the banana bread batter and fold until evenly distributed.
- Pour the banana bread batter into your prepared loaf pan, then make the streusel.
- To make the streusel, in a medium sized mixing bowl combine the slightly cooled, melted butter, all purpose flour, brown sugar, cinnamon, and a pinch of salt. Mix until the texture resembles wet sand.
- Use your hands to break up the streusel over top of the banana bread, then place the entire pan into the oven.
- Bake for 40-45 minutes, or until the top is golden brown. Carefully remove the bread from the oven and cover with aluminum foil to prevent the top from over browning.
- Return the apple pie banana bread to the oven and continue baking for 10-15 more minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan, then serve and enjoy!
Notes
- Use overripe bananas: This is key in getting that moist, tender texture as well as making sure it's nice and sweet!
- Bake with room temperature ingredients: When everything is the same temperature, it incorporates so much easier and results in a smoother batter.
- Don't over mix: When stirring all ingredients together, take care not to over mix it. The gluten proteins activate with water and will get tougher the more you mix them, therefore your banana bread will be tough and dense.
- Coat the apples in flour: To prevent them from sinking to the bottom of the banana bread, toss the apples in a little bit of flour to keep them evenly distributed.
- Cover with foil: About 40/45 minutes into the baking process, carefully cover the top of the loaf with aluminum foil to keep the streusel from becoming too brown and crispy.
- Storing: Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Sue says
This is a new favorite! Itβs super easy and that crumb topping is to die forπ€€