October 6, 2021
Apple Cider Banana Bread
Taking your average, basically beautiful banana bread and giving it a fall twist via some fresh apple cider and a freshly grated apple. Moist and much more nuanced in taste, this is the banana bread to make for the season.
Even if in its very basic form banana bread is perfect, I think it’s fun to add twists here and there. Like a pumpkin banana bread, or a chocolate, or a hazelnut. For this one I wanted something that had a zing of fall in it. With both fresh cider and a fresh grated apple, this apple cider banana bread this one is so much more ‘fall’ like than your year round bb. I also think the cider adds this depth to the taste and curbs the overly sweetness of a basic banana bread.
Recipe Ingredients
Bananas: Very ripe! The softer, the mushier the better. Maybe avoid the ones that are black though. Apple: Grate it right after you mash the bananas or it’ll go brown. Any apple that’s good for baking will do. Get a large one. The apple’s function here is to add moisture to the bread (the cider tends to dry it out a bit so this compensates). No need to skin the apple ahead of time, you wont notice the skin once it’s baked. Fresh apple cider: unfiltered apple juice, it’s dark and cloudy and definitely not apple juice and absolutely not apple cider vinegar. These jugs are available in the fall in the US in the fridges of most grocery stores. Mulling spices: you can either buy these in packs (or jars) or add your own. It’s basically cinnamon, cloves, orange peel and ginger. You can also skip them for less of a spiced taste. Brown sugar: I never use granulated sugar in my banana bread as I think that molasses addition is part of what gives it that iconic flavor. Light or dark is fine. Canola oil: or any oil that is flavorless. Don’t use butter here, oil is best for fruit-based cakes. Flour: all purpose. This one is a really moist bread so it lends itself well to a flour swap, if you wanted to add something like oat flour or white whole wheat swap 1 cup of the ap for either of those. Baking soda: This bread isn’t a high riser, but the soda is necessary. Check it’s fresh! Ground cinnamon: or pumpkin spice.
What is apple cider reduction and what can I use apple cider in?
It’s fresh cider that is boiled (with mulling spices, if desired) to remove most of the water. You’ll have a concentrated, very sweet and strong-tasting cider ‘syrup’. Here’s an apple cider cheesecake, an apple cider caramel, cider marshmallows and an ice cream and the best apple muffins. I got all the cider inspo here lol.How to make Apple Cider Banana Bread
Ideally the cider is reduced at least a few hours before starting this recipe; it should be cool before adding it to the batter. Set the fresh cider in a large pot and cook on high until it has reduced and is about a quarter of a cup. Start by preheating the oven to 350 F and greasing a non-stick metal loaf pan (standard size) In a large bowl, add the sugar and eggs and whisk very well: the mix will turn lighter as you whisk
Add the oil and whisk very well
Mash the banana and add it to the bowl
Grate the apple and add it to the bowl along with the reduced cider
Add the flour and leavening and stir to just combine
Pour into the prepared pan
Bake until a toothpick comes out clean!
FAQ on Apple Cider Banana Bread
How do I make an apple cider reduction? Get some fresh cider, pour it into a deep pot and boil it on high for about an hour or more (depending on how much you are reducing). Can I make the apple cider syrup ahead of time? Yep! Store it in a sealed mason jar in the fridge and it’ll last weeks. Can I use a different apple? Any apple that is good for baking: honeycrisp, pink lady, junagold…etc. Can I use more or less cinnamon? As much as you like as well as any other spices that you want. How should I store this apple cider banana bread? Airtight container to keep its moisture level. Can I make apple cider banana bread ahead of time? Yep, as with all fruit based cakes this one stays good for awhile (and even better the next day).Notes
- I’ve listed that you’ll need 1 cup fresh cider and mulling spices; these boil together until reduced to 1/4 cup (strain out the spices if you used them). Make sure the cider is cool before you add it to the batter.
Recipe for Apple Cider Banana Bread
Apple Cider Banana Bread
Basically perfect banana bread, but add apple and apple cider for a fall twist.
Yields: 1 standard loaf
Ingredients
Apple cider reduction:
- 1 cup apple cider reduced to 1/4 cup
- Mulling spices if desired (see notes up top)
Banana Bread
- 2 large bananas ripe (about 225g once mashed)
- 1 large granny smith apple 135g, once grated
- 1 cup or 200g brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup or 50g canola oil
- ¼ cup or 70g reduced cider
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups or 260g all purpose flour
- up to 1 cup chopped pecans optional
Method
- Preheat the oven to 350 F. Grease and line a large loaf pan* (see notes) with parchment paper (use metal, not glass or ceramic).
- In a bowl, add the sugar and eggs, whisk very well and add the spices, salt, and vanilla.
- While whisking, slowly pour in the oil. Keep whisking until it's well combined.
- Mash the bananas and stir into the mixture. Grate the apple and add that and the reduced cider to the bowl too.
- Add the baking soda, and flour and whisk to just combine. Fold in the pecans, if using.
- Pour the batter into the loaf pan and bake for 1 hour and 10 minutes (if using a pullman) or until the top bounces back when pressed. If your loaf pan is smaller the bread will take less time to bake, check it at 55 minutes.
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Could you please add instructions on how to add the sliced apples shown in the photos to the top of the bread? Thank you!
Just slice them thinly, about a quarter of an inch and set them in the middle of the batter right before baking.
Hi there, did you add a sliced apple and banana on top for presentation just before baking? I didn’t see it in the instructions. Thanks!
I did! it gets kind of mushy (especially the banana) so I generally prefer it without it.
There doesn’t appear to be anywhere in the instructions to add the cider reduction. Just fyi
fixed
Excellent recipe!! Everybody loved this. I made this as muffins(12) and baked about 20-25 minutes. Making now for second time and can’t wait for them to be done.
This was such a fun fall twist on banana bread, so glad I tried it out! I used a grated Courtland apple since that’s what I had on hand, and subbed 100 g of the AP flour for whole wheat flour. The final result was moist and perfect!
P.S. I noticed while I was making this that the pecans shown in the step by step photos are not mentioned in the recipe, I added about 1/2 c chopped toasted pecans at the end
Abi, thank you for the review! Will make a note on the pecans.
This is such a nice twist on a classic banana bread! Thanks for the yummy recipe!
This sounds so delicious! By large loaf pan do you mean a 9×5 (1.25 lb) or even larger?
Hi Abi! 9×5 is fine. Some loaf pans run as small as 7×3 and the batter won’t fit in there.
love these twists, makes it so much more interesting and as you write, adds some needed moisture since to me plain old banana bread can usually need some moisture and it needs some help in the visual department to elevate it a bit beyond just a plain loaf, so thank you for this wonderful twist!