Banana Apple Bread with Caramel Sauce and Pecans – banana bread made with Greek yogurt and cinnamon with the addition of diced apples. Topped with the caramel sauce or dulce de leche and sprinkled with chopped pecans. Makes a great Autumn bread.
The apple saga continues: there’s just been way too many apples around my house lately. I’ve been trying to put them to good use by making apple muffins and apple pumpkin breads, baking apple cobblers and apple crisps and apple squares. I even started eating an apple a day.
And, yet, I don’t seem to make a dent in a huge stash of apples I have accumulated (mostly thanks to the apple tree which did not get attacked by a herd of elks this year – last year the elks ate all the apples, so I didn’t have the “apple” problem). I am drowning in apples, so it only makes sense that I made this banana apple bread, and dressed it up by topping it with a delicious caramel sauce and finely chopped pecans!
Oh, those apples! They taste SO good when coated with banana bread batter! A perfect Fall treat! I licked the spatula and the mixing bowl!
I like to make my banana breads with as little oil/butter as I can get away with without losing texture, and Greek yogurt + very ripe bananas are great helpers here! I use only 4 tablespoons of butter for a whole loaf + 2 very ripe bananas + 1/2 cup Greek yogurt. This combination does wonders and makes quick breads very moist and light.
The smells in my house while the banana apple bread was baking were unbelievable. After the bread loaf cooled, I drizzled the caramel sauce (you an also use dulce de leche) over it and then sprinkled chopped pecans on top. Because the caramel + pecans make everything more like Fall, don’t they?
This banana apple bread is a really simple and easy recipe, yet a truly decadent Fall dessert or breakfast: so welcoming and cozy, you just want to grab a cup of hot tea/hot chocolate/coffee, and cuddle on the coach, watching TV and enjoying a slice of this bread.
Banana Apple Bread with Caramel Sauce and Pecans - banana bread made with Greek yogurt and cinnamon with the addition of diced apples. Topped with the caramel sauce or dulce de leche and sprinkled with chopped pecans. Perfect breakfast or dessert during Fall/Autumn.
- 1 cup sugar
- 4 tablespoons unsalted butter , very soft, room temperature
- 2 eggs
- 2 bananas , very ripe, mashed
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 cups apples , chopped (2-3 apples). Use either tart apples, such as tarter Granny Smiths, or sweeter, Fuji apples
- 1/3 cup caramel sauce or dulce de leche
- 1/3 cup pecans , chopped
Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, using electric mixer, beat sugar and butter on high speed for 1.5 minutes. The consistency will be somewhat crumbly. Add eggs and continue beating for several more minutes until the mixture becomes fluffy and lighter in color.
Add mashed bananas, Green yogurt, and vanilla extract and continue beating until all ingredients are well incorporated.
In a separate bowl, sift together flour, baking powder, baking soda, and cinnamon.
Add dry ingredients to wet ingredients and mix until just combined. Do not over-mix. Lumps will work themselves out. Fold in chopped apples.
Butter a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck. Pour the batter in the pan. Bake for 1 hour. When inserted toothpick comes out clean – the bread is ready! Cool on a rack. Remove from pan and slice to serve.
Warm the store-bought (or homemade) caramel sauce in a microwave for 5-10 seconds to make it a bit runny and more manageable. Using small spoon, drizzle the caramel sauce over the top of a bread loaf (or every individual slice like I do. :). Sprinkle with chopped pecans. You can also use dulce de leche in place of the caramel sauce.
Note: I also used a 8×4 inch loaf pan, plus 3 muffin cups with this recipe. You can also, of course, use mini loaf pans.