Apple Pie Banana Bread

This apple banana bread recipe started as a way to use up the overripe bananas and the random apples sitting on my counter at the same time. I wasn’t trying to reinvent anything. I just wanted something cozy and a little over the top for fall. What came out was genuinely one of my favorite things I’ve ever baked.

The loaf starts with a soft banana bread base. Then, I fold cinnamon-coated apple pieces throughout the middle and finish with a buttery crumb topping that bakes into something almost cookie-like. And the vanilla glaze poured over while it’s still warm is the perfect finishing touch!

Why You’ll Love Apple pie Banana Bread

Versatile. I love this banana apple bread for breakfast or an afternoon snack. However, it’s also delicious as dessert. Serve it warm with a scoop of vanilla ice cream, and it tastes like apple pie and banana bread had a baby.

The cottage cheese is the secret weapon. Blended smooth and mixed into the batter, it adds moisture, a little protein, and a richness that keeps the loaf from drying out after day one. Regular banana bread gets a little crumbly by day three. This one stays soft and tender all week because of it. It’s the same trick that makes my high-protein cream cheese banana bread so good, just a lighter, less tangy version.

The apple pie filling separates this from regular banana bread with apples thrown in. Tossing the diced apple in coconut sugar, cinnamon, and a little flour before folding it into the batter does two things. It coats each piece so the moisture stays in the apple instead of making the surrounding batter soggy, and it gives every bite that concentrated cinnamon-apple flavor you expect from an actual pie filling.

Perfect for preventing waste. This is the best way to put leftover apples and bananas to use. If I have extra ripe bananas to use after making a loaf, I’ll usually turn them into a batch of my banana bread freezer muffins for an easy make-ahead breakfast.

Ingredients You’ll Need

Below are a few of my notes about the key ingredients. Scroll down to the recipe card for the complete details!

• Gluten-Free 1:1 Flour: Used in the base, the apple filling toss, and the streusel. A 1:1 gluten-free blend works perfectly here because it substitutes evenly for regular flour without any adjustments. Regular all-purpose flour is a direct swap if you don’t need it to be gluten-free.
• Overripe Bananas: Three to four large ones, very ripe with lots of brown spots. The riper the banana, the sweeter and more flavorful the bread. Under-ripe bananas make bland, dense banana bread.
• Cottage Cheese: This is the moisture and protein secret. Blend it first, so it disappears completely into the batter. I promise you don’t taste it! I use the same trick in my high-protein cottage cheese banana bread to create a super soft, moist texture.
• Coconut Oil: This gives the batter richness and keeps the loaf moist without making it greasy. Melted unsalted butter is a direct swap.
• Maple Syrup: Sweetens the batter naturally and adds a subtle warmth that works really well with the cinnamon and apple.
• Vanilla Bean Paste: Gives you a more intense vanilla flavor than extract and adds those little flecks throughout the batter. Regular vanilla extract works fine as a substitute.
• Eggs: Room temperature eggs incorporate more smoothly into the batter and help the loaf rise evenly.
• Cinnamon and Nutmeg: In both the batter and the apple filling. The nutmeg is what gives it that distinctly pie-like spice note. Don’t skip it! If you can’t get enough of the cinnamon-apple combination, try my cinnamon roll overnight oats with fresh apple slices, too.
• Apples: About 1¼ cups peeled and diced into roughly ½-inch pieces. Granny Smith or Honeycrisp are my favorites because they hold their shape while baking instead of disappearing into the batter. Granny Smith gives you a slightly tarter apple flavor, while Honeycrisp makes the bread sweeter. You can leave the peel on if you prefer, but I peel mine for the softest texture.
• Coconut Sugar: In both the apple filling toss and the streusel. It has a slightly caramel-y, less sweet flavor than regular sugar that pairs really well with the cinnamon and apple. Feel free to also use brown sugar here.
• Monkfruit Sweetener: Used in the streusel and the glaze to reduce the refined sugar load. Regular powdered sugar and granulated sugar swap in 1:1 if you prefer.

Ingredient Swaps

• Need a dairy-free option? Swap the cottage cheese for a dairy-free yogurt, and use the milk of your choice in the glaze.
• No monk fruit sweetener? Regular powdered sugar works in the glaze, and granulated sugar can be substituted in the streusel.
• Want mix-ins? Fold in ½ cup chopped walnuts, pecans, or chocolate chips along with the apple mixture for extra crunch.

How to Make Apple Banana Bread

This apple pie-inspired banana bread recipe is so easy to make! All you need are a few bowls, a blender, and a loaf pan. Here’s how everything comes together:

Step 1: Prepare the streusel topping. In a small bowl, combine all the ingredients until crumbly. I like to use my hands to really mix everything together! Chill the mixture in the fridge.

Step 2: Combine the filling ingredients. In a separate bowl, add the diced apple, coconut sugar, cinnamon, and flour to a bowl, toss to combine, and set aside.

Step 3: Combine wet ingredients. Mash bananas in a large bowl. Then, add the maple syrup and coconut oil, whisking until smooth. Add the remaining wet ingredients, mixing until fully incorporated.

Step 4: Add the dry ingredients. Stir in the dry ingredients just until there are no dry pockets in the batter. Be careful not to overmix!

Step 5: Layer. Fold the apple mixture into the batter, and transfer it to a prepared loaf pan. Top the batter with the chilled streusel.

Step 6: Bake and cool. Transfer the pan to a preheated oven, and bake until the bread rises, is lightly golden brown, and a toothpick inserted into the center comes out clean. Let the quick bread cool slightly in the pan or on a cooling rack. In the meantime, whisk the glaze ingredients in a bowl. Pour the mixture over the warm loaf, slice, and serve warm!