Apple Banana Bread(A Recipe From 1973 Temple Daily Paper)
A moist and flavorful apple banana bread with a hint of brandy flavoring, perfect for breakfast or snack, combining sweet fruits with classic baking spices.
Ingredients
Instructions
- Core, peel, and finely chop the apples.
- Sprinkle the chopped apples with lemon juice to prevent discoloration.
- Mash the bananas and add them to the chopped apples.
- Mix the apples and bananas well.
- Cream the butter or margarine and add the sugar, then beat until well combined.
- Add the eggs one at a time, beating after each addition.
- Stir in the apple and banana mixture.
- Combine the flour, baking powder, baking soda, and salt; sift together.
- Gradually stir the dry ingredients into the wet mixture until well mixed.
- Add the brandy flavoring and mix thoroughly.
- Pour the batter into two well-greased and floured 8x5x3 inch loaf pans.
- Bake at 325°F (160°C) for about 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pans for a few minutes, then remove and cool completely.
Tips & Substitutions
For added moisture, consider substituting one of the bananas with a cup of unsweetened applesauce, which also enhances the apple flavor. You can replace butter with coconut oil for a dairy-free option. If you don't have brandy flavoring, vanilla extract works as a good substitute. Ensure your apples are firm for the best texture.
Serving Suggestions
Serve warm or at room temperature, and consider spreading a little butter or cream cheese on top for extra richness. This Apple Banana Bread pairs beautifully with a cup of tea or coffee. For a delightful brunch, serve alongside a fruit salad or dishes like Penne Salad With Spring Peas for a well-rounded meal.
Storage & Reheating
Store any leftover Apple Banana Bread in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. When ready to enjoy, thaw at room temperature and warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Banana Bread(A Recipe From 1973 Temple Daily Paper) contains roughly 661 calories, with 16g protein, 138g carbohydrates, and 5g fat. It is an excellent source of iron (37% of the Daily Value), vitamin C (37% of the Daily Value), and protein (33% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 610mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of apples?
Absolutely! You can experiment with pears or even berries for a different flavor profile. Just remember to adjust the amount of sugar based on the sweetness of the fruit you choose.
Is it possible to make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure that your blend contains xanthan gum or add a teaspoon to help with texture. This will yield a delicious gluten-free Apple Banana Bread.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the bread is browning too quickly, cover it loosely with aluminum foil to prevent burning while it continues to bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).