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.
Prep Time18 minutesmins
Cook Time18 minutesmins
Total Time34 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: Chinese
Keyword: Banana Bread, Caramel Apple, Quick Bread, Small Batch
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. Tip - You 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. Tip - If 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.
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. Tip - Use 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!
Notes
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.