Banapple bread

I have the best of intentions with bananas, buying them as I cruise the fruits/veggies section at the grocery store,  thinking I’ll have a healthy, portable snack for work in the week to come. But I hardly ever get the whole bunch  taken care of (I buy like, 3 at a time) before they go all Mr. Burns on me. So I freeze the things, they pile up in the freezer like dead slugs, and I eventually decide to make banana bread or some other variation of banana food stuff.  Well, this week I had 2 apples going all soft and wrinkly too, so I decided to dice up the apples and dump ’em in with the naners.

Behold,  banapple bread. It tastes pretty much like regular banana bread, but there’s an added  moisture, and an added sweetness. I used my food processor to  dice up the apples real fine, but next time think I’d like to have a bit more mass to them.

I used my favorite banana bread recipe, from the Better Homes and Gardens Cookbook, then just added my apples into the  wet mix that goes into the dry.  Since I made muffins instead of  a loaf, I only  baked the batter for about 35 minutes.

Banapple bread

2 C flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 t cinnamon
1/8 t nutmeg
2 eggs
3 ripe bananas
1 C sugar
1/2 C cooking oil

First, mix all your dry ingredients except for the sugar.  The above recipe is the BH&G one, but I always add some ground ginger to my mix, about a 1/4 or 1/8 t.  In another bowl, mix the wet ingredients and the sugar.  Since my bananas came from the freezer, they had thawed and  were very wet. If you use this method, make sure to drain some of the liquid from the bananas before mixing all the other ingredients in. In addition to the above, you’ll also add your diced apples– I had 2 on hand, so that’s what I used, but I think the other elements of the batter would be ok if you had another apple or two.

Once you’ve mixed the wet ingredients with the sugar, dump that into the dry ingredients’ bowl, and stir. Batter will by lumpy, but you don’t want any flour clumps, either.  After you’ve given it  a few good mixes, spoon your batter into muffin tins or a bread loaf. Bake about a half hour (give or take, depending on muffin size, altitude, etc.), and voila! Banapple bread. Slather with butter and consume heaven.

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