Combines bananas and apples for natural sweetness and flavor.
Crunchy walnuts add delicious texture in every bite.
Easy one-bowl quick bread recipe.
Perfect for breakfast, snacks, or dessert.
Great way to use overripe bananas and extra apples.
Freezes beautifully for make-ahead convenience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe bananas, mashed
Apple, peeled and diced or grated
Walnuts, chopped
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Directions
Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, mash the bananas until mostly smooth.
Add the sugars, eggs, oil, and vanilla extract to the bananas and mix until well combined.
Stir in the diced or grated apple.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the chopped walnuts.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Slice and serve.
Servings and timing
Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Variations
Add chocolate chips for a sweeter treat.
Substitute pecans for walnuts.
Use whole wheat flour for half of the flour for a heartier loaf.
Add raisins or dried cranberries for extra texture and sweetness.
Mix in shredded coconut for a tropical twist.
Sprinkle oats and cinnamon sugar on top before baking.
Use Honeycrisp, Fuji, or Granny Smith apples for different flavor profiles.
Storage/Reheating
Storage
Store the bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze individual slices or the whole loaf for up to 3 months.
Reheating
Microwave individual slices for 10–15 seconds.
Warm slices in a 300°F (150°C) oven for 5–10 minutes.
Toast lightly for a crisp exterior and warm center.
FAQs
What type of apple works best for this bread?
Honeycrisp, Fuji, Granny Smith, and Gala apples all work well, depending on your preferred level of sweetness and tartness.
Can I leave the apple peel on?
Yes, the peel can be left on for added fiber and texture if desired.
How ripe should the bananas be?
Very ripe bananas with brown spots provide the best sweetness and flavor.
Can I use frozen bananas?
Yes, thaw them completely and drain any excess liquid before using.
Why is my bread dense?
Overmixing the batter can develop too much gluten, resulting in a denser loaf.
Can I make muffins instead of a loaf?
Yes, divide the batter into muffin tins and bake for approximately 18–22 minutes.
Can I reduce the sugar?
Yes, especially if your bananas are very ripe and naturally sweet.
How do I know when the bread is fully baked?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs attached.
Can I freeze this bread?
Yes, wrap it tightly after cooling completely and freeze for up to 3 months.
What can I serve with banana walnut apple bread?
It pairs wonderfully with coffee, tea, butter, cream cheese, or a drizzle of honey.
Conclusion
Banana Walnut Apple Bread Moist Quick Bread Loaf is a delicious combination of sweet bananas, fresh apples, and crunchy walnuts baked into a tender, flavorful loaf. Its moist texture and comforting flavors make it ideal for any time of day, from breakfast to dessert. Whether enjoyed fresh from the oven or saved for later, this easy quick bread is sure to become a favorite in your baking collection.
Banana Walnut Apple Bread Moist Quick Bread Loaf is a soft, tender, and incredibly moist homemade bread packed with ripe bananas, fresh apples, warm spices, and crunchy walnuts. This easy quick bread recipe combines natural sweetness and rich texture in every bite, making it perfect for breakfast, brunch, snacks, or dessert. A wonderful way to use overripe bananas and seasonal apples, this flavorful loaf is sure to become a family favorite.
Author:Catherine
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
Yield:10–12 slices
Category:Breakfast / Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 ripe bananas, mashed
1 medium apple, peeled and diced or grated
¾ cup walnuts, chopped
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup granulated sugar
¼ cup brown sugar
2 large eggs
⅓ cup vegetable oil or melted butter
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large mixing bowl, mash the bananas until mostly smooth.
Add the granulated sugar, brown sugar, eggs, oil, and vanilla extract. Mix until well combined.
Stir in the diced or grated apple.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the chopped walnuts.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan for 10–15 minutes.
Transfer to a wire rack and cool completely before slicing.
Serve and enjoy.
Notes
Use very ripe bananas with brown spots for the best flavor and natural sweetness.Honeycrisp, Fuji, Gala, or Granny Smith apples all work well in this recipe.Avoid overmixing the batter to maintain a soft, tender crumb.Toast the walnuts before adding them to enhance their flavor.Add chocolate chips, raisins, or dried cranberries for extra texture and sweetness.Allow the loaf to cool completely before slicing for cleaner cuts.
