Banana Apple Bread From The Sweet Melissa Bakery

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This is an excellent, moist banana bread by itself but the addition of caramelized brown sugar apples make this truly outstanding. you can add nuts or currants. be sure to use super-ripe bananas (the blacker the better). the banana bread keeps well wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost (still wrapped) at room temperature. the recipe was printed in the sweet melissa baking book: recipes from the beloved bakery for everyone's favorite treats" by melissa murphy."

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Steps

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Before you start: position a rack in the center of your oven and preheat the oven to 350f lightly butter and flour a 1 1 / 2-quart loaf pan.

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To make the apples: preheat a medium skillet over medium-high heat.

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Add the butter and brown sugar and heat until bubbling.

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Add the apples and cinnamon and saut until golden and tender , about 5 minutes.

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Stir in the vanilla.

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Remove from the heat and set aside to cool.

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To make the banana bread: in a medium bowl , whisk together the flour , baking soda , cinnamon , cloves , nutmeg , and salt.

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In the bowl of an electric mixer fitted with the paddle attachment , cream the butter and sugar until light and fluffy , 1 to 2 minutes.

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Add the eggs , one at a time , mixing well after each addition.

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Scrape down the sides of the bowl.

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In a small bowl , combine the orange juice and vanilla.

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Add the flour mixture to the butter mixture in three batches , alternating with the orange juice mixture , mixing well after each addition.

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Scrape down the sid.

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Ingredients

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unsalted butter, dark brown sugar, granny smith apples, ground cinnamon, pure vanilla extract, all-purpose flour, baking soda, ground cloves, nutmeg, kosher salt, granulated sugar, eggs, fresh orange juice, mashed bananas