The apple saga continues: thereâ��s been way plenty of apples around my house lately. Iâ��ve been trying to put them to nice use by making apple muffins and apple pumpkin breads, baking apple cobblers and apple crisps. I even started eating an apple a day. And, yet, I donâ��t appear to make a dent in a immense stash of apples I have accumulated (mostly thanks to my mother-in-law and her apple tree which did not get attacked by a herd of elks this year â�� last year the elks ate all the apples, so I didnâ��t have the â��appleâ�� issue). I am drowning in apples, so it only makes sense that I made this banana apple bread, and dressed it up by topping it with a scrumptious caramel sauce and finely chopped pecans!
Oh, those apples! They taste SO nice when coated with banana bread batter! I licked the spatula & the mixing bowl!
I like to make my banana breads with as tiny oil/butter as I can get away with without losing texture, & Greek yogurt + ripe bananas are great helpers here! I use only four tablespoons of butter for a whole loaf + two ripe bananas + 1/2 cup Greek yogurt. This combination does wonders & makes speedy breads damp & light.
The smells in my house while this bread was baking were unbelievable. After the bread loaf cooled, I drizzled the caramel sauce over it and then sprinkled chopped pecans on top, because the caramel + pecans make everything more like Fall, donâ��t they? As you can see on the images, I drizzled the caramel not only over the top of the loaf, but also over every single individual slice of bread. And also over the plate, the cutting board, and straight in to a small serving bowl â�� as a tasty dip for my bread. , keep the caramel away from me, or Iâ��ll drizzle it on you. 🙂
This is an simple & simple recipe, yet a decadent Fall dessert or breakfast: so welcoming & comfortable, you need to grab a cup of hot tea/hot chocolate/coffee, & cuddle on the coach, watching TV & enjoying a slice of this:
Total Time: 60 minutes
Yield: 9×5 inch loaf pan or a 8×4 inch loaf pan (plus 3 muffin cups)
1 cup sugar
4 tablespoons unsalted butter, very soft, room temperature
2 very ripe bananas, mashed
1/2 cup Greek yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups apples, chopped (2-3 apples) Use either tart apples, such as tarter Granny Smiths, or sweeter, Fuji apples
store-bought caramel sauce, homemade caramel sauce, or homemade dulce de leche
1/3 cup pecans, chopped
Preheat oven to 350 degrees. In a mixing bowl, using electric mixer, beat sugar and butter on high speed for 1.5 minutes. The consistency will be somewhat crumbly. Add eggs and continue beating for several more minutes until the mixture becomes fluffy and lighter in color.
Add mashed bananas, Green yogurt, and vanilla extract and continue beating until all ingredients are well incorporated.
In a separate bowl, sift together flour, baking powder, baking soda, and cinnamon.
Add dry ingredients to wet ingredients and mix until just combined. Do not over-mix. Lumps will work themselves out. Fold in chopped apples.
Butter a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck. Pour the batter in the pan. Bake for 1 hour. When inserted toothpick comes out clean – the bread is ready! Cool on a rack. Remove from pan and slice to serve.
Warm the store-bought (or homemade) caramel sauce in a microwave for 5-10 seconds to make it a bit runny and more manageable. Using small spoon, drizzle the caramel sauce over the top of a bread loaf (or every individual slice like I do. :). Sprinkle with chopped pecans. You can also use dulce de leche in place of the caramel sauce.
Note: I also used a 8×4 inch loaf pan, plus 3 muffin cups with this recipe. You can also, of course, use mini loaf pans.