If you’re like me and buy too many bananas – you end up with several brown spotted ones that no one wants to eat. The recipe for this quick bread is one of my favorite ways of using up those stray bananas with the bonus of added chunks of apples to welcome fall. I should also mention that it makes two loaves – one for you and one for a friend/the freezer/the break room at work!
- 2 large eggs
- 1/3 cup sour cream
- 1/2 cup vegetable oil
- 1 cup mashed banana (2 – 3 bananas)
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup peeled, diced apple (about 1 small apple)
Streusel Topping
- 3 tablespoons flour
- 4 tablespoons light brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon melted butter
Icing
- 1/2 cup confectioners sugar
- 2 1/2 teaspoons hot water
- Preheat oven to 325º. Grease 2 – 8″ or 9″ loaf pans with baking spray.
- In a large bowl, whisk eggs, sour cream, and vegetable oil. Add bananas, sugars, vanilla, and stir.
- In a small bowl, whisk flour, baking soda, cinnamon, and salt. Pour into wet ingredients and stir until just combined, then fold in the apples.
- Divide batter between the two loaf pans.
- Combine streusel ingredients until the mixture is crumbly, and sprinkle over the batter in the loaf pans.
- Bake for 60 to 70 minutes, test with a toothpick. Let the breads cool in the pans for 20 minutes, then turn out of pans to cool completely on a wire rack.
- Whisk confectioners sugar and hot water, drizzling over bread. Let icing set, and store in an airtight container.
