Apple Cinnamon Banana Bread

The perfect marriage of apple cinnamon coffee cake and banana bread, in one, scrumptious loaf. Each warm bite boasts moist banana bread, kicked up cinnamon and apples. Two delicious concepts, one amazing treat. Grab a slice, a hot drink, and you'll find that there's no better way start to your day. Oh, and this quickbread is HEALTHY too!

The truth behind this recipe? I couldn't decide whether to make coffee cake or banana bread. I wanted something warm and wonderful, and a bread/cake I could serve for dessert one night and breakfast the next morning. Double duty recipe. Then I thought, "Why should I choose?" I'll decided to combine both recipes and make a super-duper loaf everyone would love!

And, I can tell you, everyone DID love it. It's warm, moist, and boasts the perfect combination of apples and banana.

Plus, it's healthy! Since there's so much fruit in the batter, there's not much need for fat. There are just 2 tablespoons of butter (or vegetable oil if you choose) in the entire loaf.

Easy too! There's no need for an electric mixer or food processor. Just two bowls, one whisk and one spatula!

Apple Cinnamon Banana Bread

Cooking spray
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups mashed ripe bananas (about 3 large bananas)
1/2 cup applesauce, preferably unsweetened
1/4 cup milk (1% or 2%)
2 tablespoons melted butter or vegetable oil
1 large egg
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Coat an 8- or 9-inch loaf pan with cooking spray.
In a medium bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt. Mix with a fork to combine. Set aside.
In a large bowl, whisk together the mashed bananas and applesauce. Whisk in the milk, butter, egg, and vanilla. Stir in the flour mixture (with a spatula) and mix until just blended (small lumps are OK).
Pour the batter into the prepared pan.
Bake for 45 to 50 minutes, until a wooden pick comes out clean or with little moist bits clinging to it. Cool the bread in the pan, on a wire rack.
Wrap leftovers tightly in plastic wrap and store at room temperature or in the refrigerator.

Makes 1 loaf (serves 6-8)