Mini Apple Banana Bread with Caramel Icing

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

5 from 2 reviews

Mini Apple Banana Bread with Caramel Icing

Made with just one ripe banana for creamy sweetness and oil for a moist crumb, this mini apple banana bread gets extra flavor from apples soaked in brown sugar and cinnamon, plus a rich caramel icing on top. Bake the small batch as five individual loaves or in two mini loaf pans.

Prep Time20

Cook Time26

Total Time46

Course: Breakfast, Dessert

Cuisine: American

Servings: Servings

Calories: 252kcal

Author: Erin Cernich

Equipment

Ingredients

Apple Banana Bread

½ 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
¼ cup canola oil or any neutral oil
7 tablespoon packed light or dark brown sugar
1 teaspoon vanilla extract
1 large egg, room temperature
¾ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
¾ teaspoon ground cinnamon

Caramel Icing

¼ cup light or dark brown sugar
1 tablespoon unsalted butter
4 teaspoons reserved juice from the apples
½ cup powdered sugar
¼ teaspoon vanilla extract

Instructions

Apple Banana Bread

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease 2 small 3×5.75-inch loaf pans. Line the long side of the pans with a piece of parchment paper long enough to hang over the sides of the pans.
Optional baking pan - The banana bread can also be baked as individual loaves in a square brownie pan. Lightly grease 5 wells and line with strips of parchment.

You can omit the parchment paper, just make sure the pan is greased well. I use parchment to make it easier to get the bread out of the pans.

Chop the apple into 1/4-inch cubes. In a small mixing bowl, combine them with 1 tablespoon of brown sugar and 1/4 teaspoon cinnamon. Set aside.
1/2 cup fresh apple, cut into cubes, 1 tablespoon packed light or dark brown sugar, teaspoon ground cinnamon
In a small mixing bowl, add the ripe banana(s) and smash with a fork. A few small chunks are ok. Measure out a 1/2 cup.
½ cup very ripe banana, mashed
In a medium mixing bowl, add the mashed banana, oil, brown sugar, vanilla, and egg. Use a whisk or spatula to mix well.
1/4 cup canola oil, 1 teaspoon vanilla extract, 1 large egg, room temperature, 6 tablespoon packed light or dark brown sugar
Set a fine mesh strainer over the bowl. Add the flour, baking powder and baking soda, salt, and cinnamon. Sprinkle the dry ingredients over the wet. This removes lumps and evenly distributes the ingredients.
3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, teaspoon ground cinnamon
Mix the batter until no flour streaks remain. Use a slotted spoon or fork to scoop the apples out of the bowl and fold them into the batter. Keep the reserved apple liquid to make the icing. Equally divide the batter into the prepared pans.
Bake for 26 to 30 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the bread in the pans, set on a wire cooling rack, for 10 minutes. Run a knife around the edges of the bread and gently lift it out of the pans using the parchment overhang. Cool completely on the rack.

If using the brownie pan, bake for 20 to 23 minutes.

Caramel Icing

While the bread is cooling, make the icing. In a small saucepan, boil the brown sugar and butter over medium heat, stirring constantly, until the sugar is dissolved and the mixture is foamy – about 2 to 3 minutes.
1/4 cup light or dark brown sugar, 1 tablespoon unsalted butter
Carefully whisk in the reserved apple liquid. Remove the saucepan from the heat, add the powdered sugar and vanilla, and whisk until it is smooth. Drizzle it over the cooled bread.
4 teaspoons reserved juice from the apples, 1/2 cup powdered sugar, 1/4 teaspoon vanilla extract

If your apples yield too little liquid, make up the remaining with milk or water. Conversely, if there is too much liquid, add more powdered sugar to reach the desired consistency.

The bread can be stored covered at room temperature for up to 3 days before it starts to dry out.

Notes

Serving Size - The small batch recipe is easily doubled. Use a standard 9×5 loaf pan and start checking at 40 minutes.
Can I Just Make One, Larger Loaf? There’s not enough batter for a 9×5 loaf as written (the bread will be thin and dry). I recommend doubling the recipe for a larger loaf.
Apples - I recommend a firm apple like Honeycrisp, Pink Lady, or Granny Smith. Leave the skin on for a little more texture.
Icing Options - My brown butter cinnamon glaze is delicious on the bread. Or for a simple icing, add 1/4 cup of powdered sugar to the reserved apple liquid. Add a splash of milk as needed to reach desired consistency.
Making Muffins – You can divide the batter into 5 to 6 muffin liners and start checking at 20 minutes.
How Many Bananas? One large (approx. 8-inch) banana will yield a 1/2 cup of mashed bananas. As will 2 small (approx. 6-inch) bananas.
Freezing – Wrap the iced mini loaves individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months, and thaw at room temperature.

Nutrition