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Small Batch Caramel Apple Banana Bread

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This Caramel Apple Banana Bread is an easy small batch recipe that only needs one banana!  The banana bread is made with sour cream and oil to keep it moist, and it is full of caramelized apples, and the mini loaves are topped with cinnamon spice caramel icing.  The small batch recipe makes 4 individual loaves, or 2 slightly larger mini loaves.  

Caramel apple banana bread loaves on a wire rack

Caramel Apple Banana Bread Recipe

It is officially Fall, and I couldn’t be more excited for Fall baking season!  While most bloggers may be celebrating with a pumpkin recipe, I’ve decided to dip my toe into the Fall baking water with this small batch Caramel Apple Banana Bread.  

While banana bread seems to be more popular in the Spring and Summer months, this recipe includes cozy spices that make it more reminiscent of a Fall treat.  The banana bread itself is made with only 1 banana, and is moist and flavorful by itself.  And to bring in the flavors of Fall, I’ve added a few extra flavors:

  • Caramelized Apples – I use Honeycrisp apples in this banana bread recipe, as they are my primary baking apple of choice.  They have a delicious balance of sweet and tart, and their are a crisper apple which makes them great for baking.  The apples are caramelized with brown sugar, butter, and cinnamon, to impart all of the flavors into the apples.
  • Ground Cinnamon – Cinnamon is a must-have spice for Fall, and the flavor is pronounced in this quick bread recipe.  Cinnamon is featured in both the caramel apples and banana bread itself.
  • Cinnamon Spice Caramel Icing – The caramel icing may be the best part of these mini banana bread loaves!  We reserve the caramel that is cooked off from the apples and use it to make the icing.   You get the flavor of cinnamon, along with a hint of apple, in the icing.  
Two mini loaves of quick bread with caramelized icing

Key Ingredients

  • Banana – 1 very ripe medium-size banana!
  • Fresh Apple – You only need half of 1 apple.  I used a Honeycrisp apple because they have a nice balance of sweet and tart, and they keep some texture when baked.   However, you can use any apple you prefer. 
  • Unsalted Butter – Makes the caramel smooth and silky.
  • Milk – Any kind will work for the caramel sauce.  The milk thins out the caramel to make it into a creamy sauce.
  • Ground Cinnamon – For both the caramel and the banana bread.
  • Neutral Oil – Canola oil, refined coconut oil, or any neutral oil will work.
  • Sour Cream – The sour cream helps to tenderize the banana bread and keep it moist.
  • Powdered Sugar – For the caramel icing.

Helpful Tips

  • The banana needs to be ripe! – I’m talking about a banana that is on the verge of being thrown out.  The ripe banana adds flavor, sweetness, and moisture to the bread.
  • Use an apple you like to eat – The bread is sturdy so any apple you like to snack on will work in the recipe.  
  • Use a good skillet to caramelize the apples – A good, heavy bottom skillet will distribute heat more evenly, which is important when making caramel so you don’t burn it.  
  • Cool completely before icing – The banana bread needs to be cool before icing, otherwise the icing will melt right off!
Small batch quick bread with fall flavors and icing

Recipe FAQ’s

Why does the banana have to be ripe?

Ripe bananas add extra sweetness and flavor to the banana bread. Plus, a ripe banana is much easier to mash up!

Do I have to peel the apple?

You do not. In fact, I didn’t but that is my personal preference. If you don’t like the skin on your baked apples, you can peel it!

Can I make the banana bread in a different baking pan?

You can use a cupcake pan – either lining it with strips of parchment paper or using cupcake liners. This may yield 4 to 6 cupcakes – depending on how full you fill the liners.

How long will the banana bread last?

The banana bread should stay moist for a couple of days. Beyond that, the banana bread may start to dry out.

How should I store the banana bread?

Leftovers can be stored covered at room temperature.

A single banana bread mini on a small plate

More Fall Small Batch Recipes with Apples

Banana bread mini loaves with caramel icing on a wire rack
Banana bread mini loaves with caramel icing on a wire rack
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5 from 2 reviews

Small Batch Caramel Apple Banana Bread

Yield: 6 Servings
This Caramel Apple Banana Bread is an easy small batch recipe that only needs one banana!  The banana bread is made with sour cream and oil to keep it moist, and it is full of caramelized apples, and the mini loaves are topped with cinnamon spice caramel icing.  The small batch recipe makes 4 individual loaves, or 2 slightly larger mini loaves.  
Prep18 minutes
Cook18 minutes
Total34 minutes



Caramel Apples

  • 3 tablespoons dark brown sugar
  • ½ tablespoon unsalted butter
  • 4 ½ teaspoons milk, any kind
  • cup fresh apple, peeled and cut into small cubes (approx. half an apple; I use Honeycrisp apples)
  • ¼ teaspoon ground cinnamon

Banana Bread

  • ½ cup + 2 tablespoons all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 medium ripe banana
  • 5 tablespoons granulated sugar
  • 2 tablespoons canola oil (or any neutral oil)
  • 1 large egg yolk, room temperature
  • 2 tablespoons full fat sour cream, room temperature
  • ½ teaspoon vanilla extract

Caramel Icing

  • reserved caramel sauce from apples
  • ¼ cup powdered sugar
  • teaspoon salt


  • Preheat oven to 350F degrees and adjust the oven rack to the middle position. Spray 4 wells of the brownie pan with cooking spray and line with a 1 inch strip of parchment paper

Caramel Apples

  • In a small skillet, add the brown sugar, butter, and milk. Stir to combine. Turn the heat on medium-low and add the chopped apples and cinnamon. Heat until the sugar starts to bubble and thicken – about 5 to 8 minutes. Do not overheat the caramel, or it will turn hard when it cools. TipYou will know you have reached a good consistency for the caramel when you drag a spatula through the caramel and it creates a part down the middle.
    3 tablespoons dark brown sugar, ½ tablespoon unsalted butter, 4 ½ teaspoons milk, any kind, ⅔ cup fresh apple, peeled and cut into small cubes, ¼ teaspoon ground cinnamon
  • Strain the apples – Place a small fine mesh strainer over a small mixing bowl. Pour the caramel apple mix into the strainer and gently move around the apples to get the caramel to strain into the bowl. Don't forget to scrape the underside of the strainer to get all of the caramel sauce into the bowl! This is the caramel we will use to make the Caramel Icing. Set both aside. TipIf you don't have a fine mesh strainer, you can scoop out the apples with a fork or slotted spoon – making sure to get as much caramel off the apples as possible.

Banana Bread

  • In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Tip – To use one less mixing bowl, use a fine mesh strainer set over the wet ingredient bowl (after you've mixed) to sift in the dry ingredients.
    ½ cup + 2 tablespoons all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon salt, ¼ teaspoon ground cinnamon
  • In another small mixing bowl, mash up the banana with a fork until it is smooth, creamy, and free of lumps. Add the sugar, oil, sour cream, and vanilla. Mix until thoroughly incorporated and smooth.
    1 medium ripe banana, 5 tablespoons granulated sugar, 2 tablespoons canola oil, 1 large egg yolk, room temperature, 2 tablespoons full fat sour cream, room temperature, ½ teaspoon vanilla extract
  • Sprinkle the dry ingredients over the wet ingredients. Mix until no dry streaks remain. Next, fold in the strained apples until just combined.
  • Scoop equal portions of batter into the prepared brownie pan wells. TipUse a cookie scoop for equal portions and less mess. Bake for 16 to 18 minutes, or until a toothpick inserted in the middle comes out mostly clean.
  • Cool the banana bread in the pan set on wire cooling rack for 10 minutes, then transfer the banana bread rack to cool completely.

Caramel Icing

  • While the bread is cooling, make the icing – To the reserved caramel sauce you set aside, add the powdered sugar and salt. Whisk until smooth. If the icing is too thick, you can add a little milk – about 1 teaspoon at a time – to loosen until you reached your desired consistency.
    ¼ cup powdered sugar, ⅛ teaspoon salt, reserved caramel sauce from apples
  • Drizzle the caramel icing over the cooled banana bread and Enjoy!
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  • Serving Size – This is a small batch recipe, however you can double the recipe.  I recommend using 1 whole egg vs. 2 egg yolks.
  • Yield – As written, the recipe will yield 4 miniature loaves (approx. 3-inch), or 2 5-inch mini loaves.
  • Best Apple For Baking – I recommend a firm apple like Honeycrisp, Pink Lady, or Granny Smith.
  • Peeling  the Apple – Peeling the apple is optional.  You can leave the skin on for a little more texture.
  • Storage – The bread can be covered and stored at room temperature for up to 3 days.  Beyond that, and it may start to dry out.
  • Freezing – Baked bread can be frozen for up to 3 months,  Wrap tightly in plastic wrap and place in a freezer bag.  Thaw at room temperature.
Course: Breakfast, Dessert, Snack
Cuisine: Chinese
Author: Erin Cernich


Calories: 266kcal | Carbohydrates: 47g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 167mg | Potassium: 135mg | Fiber: 2g | Sugar: 25g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
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