Banana and Apple Bread - Kraft Recipes Top
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Banana and Apple Bread

 Leona L. Eimandoust
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  • Mix all dry ingredients together. Peel & cut up apples into variety sizes & shapes smaller than 1/2 inch, add to dry ingredients. Peel & slice bananas into either 1/2 or thin whole slices and add to dry ingredients, coating well apples & bananas.
  • Dribble some of the softened margarine into bottom of baking dishes, coating dish well (I use several glass bakeware dishes, including a standard loaf dish, 8x8x2" square dish, 8x6x2" rectangle dish, and two 7x5x1.5" dishes). Then mix the remaining margarine with oil & add to batter. Add the eggs (whole) and mix entire batter well, but do not beat or mash. Fill each dish about 1/2 full (the batter will rise) and
  • Bake in 350°F oven for 30-45 minutes for smaller loaves (& muffins), up to 55 minutes for larger dishes. Bake until golden brown & toothpick inserted in middle comes out clean. Cool in dishes. For muffins, place baking papers in muffin tins and fill a little more than half full. Remove muffins from tin when taken out of oven, they tend to sweat, soaking the paper.


I originally received this recipe from an older lady (a long time ago), and throughout the years I have made modifications. The original recipe is a banana nut bread (or strawberries, etc. can be substituted), but my father and my husband preferred it without the nuts. Therefore, the apples give it a bit of a crunch in place of the nuts (and I add a variety of apples to each batch). I also like to wrap them in plastic wrap, then foil wrap, and Christmas wrap to pass out at Christmas to neighbors, friends, & family.

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