Saturday, August 29, 2015

Say Hello to Fall with Warm Banapple Bread

If you’re having a difficult time letting go of summer and embracing fall, this recipe will definitely propel you straight into the new season. This is a simple banana bread recipe made with the addition of apple, cinnamon and a hint of allspice. This wonderful treat embraces all the flavors of fall and fills the kitchen with a glorious aroma.

Banapple Bread
3 medium-sized ripe bananas, mashed
1 large Granny Smith apple, peeled, cored and diced small
1 c. sugar
2 eggs
1 2/3 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1-2 tsp. fresh lemon juice
2 tsp. vanilla
5 Tbsp. butter, softened
1/4 cup water
1 tsp. baking soda
1/4 tsp. baking powder
1/2 cup chopped nuts

Preheat oven to 350º. Grease bottom and sides of loaf pan. Mix sugar and softened butter. Stir in eggs and vanilla until well blended.

Meanwhile, in medium bowl, mash bananas and add diced apples. Squeeze with fresh lemon juice and sprinkle with cinnamon and allspice. Stir to coat. Combine banana and apple mixture with sugar and egg mixture and mix well.

In separate bowl, combine flour, salt, baking soda and baking powder. Add to wet ingredients. Add water. Mix well scraping down the sides of the bowl. Fold in chopped nuts.

Pour mixture into prepared loaf pan and bake approximately 1 hour and 10-15 minutes. (Note: you may have to let it go a little longer depending on the size of your pan).

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