Banana Bread with Apple

    1 hour 5 minutes

    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.

    46 people made this

    Serves: 30 

    • 2 3/4 cups (340g) plain flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 250g butter, melted
    • 2 cups (440g) white sugar
    • 4 eggs
    • 1 cup plain Greek yoghurt
    • 1 1/2 teaspoons vanilla essence
    • 3 large very ripe bananas, mashed
    • 2 apples, cubed
    • 3/4 cup (90g) walnuts, chopped
    • 1/2 cup (80g) packed brown sugar
    • 1/2 cup (110g) white sugar
    • 1 tablespoon ground cinnamon
    • 1/4 cup (30g) plain flour
    • 60g butter, softened
    • 6 banana slices, for garnish
    • 6 thin apple slices, for garnish

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease 2 large loaf tins.
    2. In a bowl, whisk together 2 3/4 cups of flour, 2 teaspoons of cinnamon, the bicarb soda and salt until thoroughly combined. In a large mixing bowl, beat the melted butter with 2 cups of sugar until smooth and mix in the eggs one at a time, followed by the Greek yogurt and vanilla essence. Stir in the bananas, apples and chopped walnuts until well combined; do not over mix. There should be small chunks of banana visible in the batter. Pour half the batter into each prepared loaf tin.
    3. Mix the brown sugar, 1/2 cup of white sugar, 1 tablespoon of cinnamon, 1/4 cup of flour and 3 tablespoons of softened butter together in a bowl until the mixture resembles coarse crumbs. Sprinkle half the crumb topping over each loaf. Garnish each loaf with banana and apple slices.
    4. Bake in the preheated oven for 30 minutes then remove and cover each pan with aluminium foil. Return to oven and bake an additional 15 or 20 minutes or until a toothpick inserted into the centre of the loaves comes out clean. Allow to cool before serving.

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    Reviews in English (67)


    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)