Name: Mini Apple Banana Bread with Caramel Icing
Prep time: 20 min
Cook time: 26 min
Total time: 46 min
Ingredients: 1/2 cup fresh apple, cut into cubes (about 1/2 an apple; I use Honeycrisp); ½ cup very ripe banana, mashed (one large, or two small); 1/4 cup canola oil (or any neutral oil); 7 tablespoon packed light or dark brown sugar; 1 teaspoon vanilla extract; 1 large egg, room temperature; 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon baking soda; 1/8 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/4 cup light or dark brown sugar; 1 tablespoon unsalted butter; 4 teaspoons reserved juice from the apples; 1/2 cup powdered sugar; 1/4 teaspoon vanilla extract

This mini apple banana bread is an easy small batch recipe that only needs one ripe banana — perfect for a household of two. Naturally sweet banana pairs with cinnamon and brown-sugar-soaked apples for warm caramel flavor in every bite. The bread is made with oil to keep the crumb soft and moist, and finished with a rich caramel icing. Bake it as two mini loaves or five individual loaves in about 46 minutes.

Apple banana bread mini loaf cut into slices on a white plate.

Apple Banana Bread Loaf Lowdown

Yield: 6 Servings
Total Time: 46 minutes
Flavors: Creamy sweet banana highlighted with cinnamon apples and buttery caramel
Texture: Moist and tender crumb from the oil-based batter
✨Why Bake These: A flavorful twist on classic banana bread, sized so nothing goes stale before you finish it

This apple banana bread is kind of a funny recipe developer story. I created it so I could use my favorite brownie pan, again, to make tiny loaves of bread. Inspired by my soft apple cookies and their caramel apple flavor, I decided to take classic banana bread in a cozy direction.

The base of the bread stays consistent with my small batch banana bread: one very ripe banana for custardy tropical flavor in an oil-based batter. I choose oil over butter because the small batch batter would require a smaller amount of butter, which is difficult to aerate properly. The banana and oil keep the bread moist and flavorful beyond the first day.

From there, the addition of apples does two things: it gives the bread a little texture and imparts flavor. I take it a step further and soak the apples in brown sugar and a little cinnamon to permeate each bite with spiced caramel notes.

And the literal icing on the cake (or bread) is the homemade caramel icing — the finishing touch this bread deserves.

Slice of small apple banana bread loaf revealing moist crumb and apple chunks.

Pan options To Make Small Batch Bread

You’ve got two ways to bake this apple banana bread, and both give you proper mini loaves. Two mini loaf pans get you the little loaf you see in my chocolate chip banana bread mini loaves.

Or, as I mentioned above, a square brownie pan to give you five smaller individual loaves. That’s the same technique in my pumpkin bread mini loaves — which is where the brownie pan first proved it could bake real loaf shapes for my small batch batters. One of my favorite baking tools.

Individual apple banana bread loaves with icing on a wire rack.

How To Make Apple Banana Bread

Start by getting the fruit prepped. First, mash the banana in a bowl by itself because you’ll want to measure out the exact amount you need. Lumps are fine — that’s flavor, not a mistake.

Chop the apples into bite-sized pieces and toss with brown sugar and cinnamon. Let them sit while you prepare the batter so they can soak up flavor. The apples will naturally release liquid when they sit in sugar, and we don’t let that liquid go to waste. Save it to make the icing.

In another mixing bowl, combine all of the wet ingredients with the mashed banana and mix until smooth.

Set a fine mesh strainer over the bowl and add the dry ingredients. I like to do this to distribute all of the dry ingredients for an even bake.

Mix the batter until you don’t see any streaks of flour, then fold in the chopped apples. Use a slotted spoon to lift out just the apples, leaving the liquid behind for the icing.

Portion the batter into your pan of choice. I used two mini loaf pans in the photo below. And before the bread is baked, dot the top of the batter with a few extra apple chunks to make sure there is fruit in every bite. The bread will be golden and springy to the touch when it’s ready.

Caramel Icing From Reserved Apple Juice

Waste not, want not, right?! If we were to add the liquid from the apples to the batter, it would throw off the ingredient ratios and make the bread gummy. Instead of throwing away that flavorful juice, use it to make the icing.

It starts with a simple pan caramel, but instead of milk or cream, I use the reserved apple liquid to thin it out. Powdered sugar is what makes this an icing that will set slightly hard. Perfect to drizzle on the cool bread.

Erin’s Baking Tips

The banana should be brown and spotty. This means it’s ripe and will deliver the best flavor and sweetness. An underripe banana won’t have the same texture or flavor.
The small loaves don’t take long to bake. Either version in the mini loaf pan or brownie pan, the bread bakes faster than a standard-size loaf. Banana bread can dry out fast, and I like to start checking a few minutes early to make sure that toothpick in the middle still has a few moist crumbs.
Pick an apple you’d actually eat. A firmer variety like Honeycrisp or Pink Lady holds its shape better after soaking and baking, but each firm variety has a different level of sweetness. Choose one you like to snack on.

Individual apple banana bread loaf with drippy icing on a small marble plate.

Did You Make It? Let’s Hear About It!

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I’d love to hear which pan you used to make the banana bread! Let me know in the comments below along with a star rating. Your review helps other bakers find this recipe.