This bread reminded me of a hybrid of a spicy apple and sweet banana breads. It took a little more work than regular banana bread, but the apples lent a sweet yet tart flavor that complimented the banana flavors. I really enjoyed the spices in this recipe too. I know this is "operator error", but the bread was slightly undercooked (in the center); thus after 60 minutes of baking, I will "tent" the bread with foil and continue cooking for another 10-15 minutes until it is fully cooked. A great (and sweet) way to enter the fall season.
1 stick plus 2 Tbsp unsalted butter, at room temperature
2 Tbsp dark brown sugar
2 Granny Smith apples- peeled, cored and cut into 1/2-inch dice
1 tsp cinnamon, divided
1-1/2 tsp pure vanilla extract, divided
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 cup granulated sugar
2 large eggs
2 very ripe bananas, mashed (1 cup)
1/4 cup fresh orange juice
1. In a large skillet, melt 2 Tbsp of the butter with the brown sugar.
2. Add the apples and cook over moderately high heat, stirring, until tender and golden, 4 to 5 minutes.
3. Add 1/2 tsp of the cinnamon and 1/2 tsp of the vanilla and transfer the apples to a plate.
4. Preheat the oven to 350°. Grease and flour a 9-by-5-by-4 1/2 inch loaf pan.
5. In a medium bowl, stir together the flour, baking soda, salt, cloves, nutmeg and the remaining 1/2 teaspoon cinnamon.
6. In a large bowl, using a handheld or stand mixer, beat the remaining 1 stick of butter with the granulated sugar on medium speed until light and fluffy.
7. Add the eggs, 1 at a time, and mix until smooth.
8. Add the mashed bananas, orange juice and the remaining 1 teaspoon of vanilla and beat until smooth.
9. Add the dry ingredients and beat on low speed until smooth.
10. Using a rubber spatula, fold in the apples.
11. Scrape the batter into the prepared pan and smooth the surface.
12. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if the loaf becomes too dark.
13. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
The banana bread can be wrapped in plastic and refrigerated for up to 3 days.
Source: Food and Wine