Ingredients:
3-4 brown bananas
3-4 apples
½ fresh lemon
3 eggs
¾ cup margarine or butter
2 tsp vanilla extract
2 tsp cinnamon
2 cups of flour
2 tsp baking powder
Round baking pan
Grease and flour the pan and preheat oven to 350 degrees Fahrenheit.
For this recipe, use bananas that have over-ripened (covered in brown spots or completely browned) as this adds sweetness and complexity. If you want the banana on hand all year around, save the ripened bananas in the freezer, so they are accessible at your convenience; just thaw them an hour or so before your baking preparation.
Peel the apples and cut them into pieces of your desired size, small bits will be soft and tender, and larger chunks WILL have more texture and feel chewier. Pour the lemon juice onto the cut apples, as it prevents oxidation/browning during the recipe preparation.
In a mixing bowl, mash the bananas (peeled; thawed if needed), margarine/ butter and sugar with a hand blender or masher until the ingredients are smooth and velvety. Add the eggs, vanilla and cinnamon and blend until it is thoroughly mixed together.
Add flour and baking powder to the mix and blend until it is consistent and there are no flour patches. It should be rather thick at this point, but the bananas it will make it a bit more viscous and chunky.
When it is an even texture add the apples and mix them in with a spatula until evenly distributed.
Finally, add the bread batter into a pan and spread out until level. Place it in the oven for about an hour or until it’s golden brown (baking times may vary depending on the oven), insert a knife into the middle of your banana bread, it should come out clean when it is fully baked and ready.