Apple Cider Banana Bread
Basically perfect banana bread, but add apple and apple cider for a fall twist.
Servings 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
Instructions
- 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.