I’ve been out of the loop for a couple weeks, between work and everything going on at home things have been crazy. A couple weekends ago I had the ever growing issue of the over-ripened bananas. This was also around when we went apple picking and let’s just say I’m still working through that bag of apples. I tried looking up recipes for and apple banana bread, but I couldn’t really find any. So I just went with a traditional banana bread and tweaked it. Adapted from Martha’s Banana Bread.
Caramel Apple Banana Bread
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups unbleached plain flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas (about 3)
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 apple peeled and chopped
- 1 teaspoon cinnamon
- 1/2 cup caramel sauce for drizzling
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
- In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in apples, and pour into prepared pan.
- Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool. Drizzle with warm caramel sauce and serve.