Unlike traditional banana bread, this bread has apples and walnuts too. Adding Greek yoghurt to the batter helps keep the bread moist after it is baked.
Whoever submitted this recipe please review your cooking time/temp. After following this recipe exactly I was left with two loaves of mush, although the house smelled delicious! I ended up cooking for at least 45 minutes longer, and I kept increasing the temp. Okay, bake @350 for 55 minutes, cover w/foil and bake an additonal 10-15 minutes. Perfection!!! 10/30/11 - Okay, after making this recipe at least 5 times (we love the flavor!) I've perfected it to our liking with the following changes: Bake @350 for 55 minutes cover with foil and bake an additional 10 minutes. Still test w/toothpick or knife but with the above changes this now turns out perfectly! - 26 Sep 2011 (Review from Allrecipes USA and Canada)
Whoa!!! This is delicious. I baked one large loaf pan and 6 small loaf pans. I made a little more topping to cover all. I had no trouble with mine getting baked. The small ones took about 30 minutes and the large one about 48 minutes. Check with a toothpick. A delightful, and tasty banana/apple bread. Thanks so much. - 28 Sep 2011 (Review from Allrecipes USA and Canada)
The bread itself is great, but as another poster said, the time and temperature are not correct. I started out following the 325 degrees, but after 45 minutes increased it to 350 and cooked for another half hour. Then I checked Betty Crocker and their banana bread is at 350 degrees. So I recommend starting it at 350 degrees. - 08 Oct 2011 (Review from Allrecipes USA and Canada)