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.
Course Dessert
Cuisine American
Keyword apple bread with caramel sauce, autumn bread, banana apple bread
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, Greek 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 and chopped pecans.
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.