Unleash your inner chef with these 27 delicious apple banana recipes! Perfect for cozy autumn baking or quick, healthy snacks, this roundup transforms two humble fruits into extraordinary meals. From comforting muffins to refreshing smoothies, there’s something here for every home cook. Let’s dive in and discover your new favorite creation!
Apple Banana Bread with Cinnamon Swirl
Nailing the perfect fall bake just got easier. This apple banana bread with cinnamon swirl combines cozy flavors in a moist loaf that’s impossible to resist—get ready to make your kitchen smell incredible.
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 65 minutes
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ¾ cup granulated sugar
– ½ cup unsalted butter, melted and cooled
– 2 large pasture-raised eggs, lightly beaten
– 3 very ripe bananas, mashed
– 1 medium Granny Smith apple, peeled and finely diced
– 1 teaspoon pure vanilla extract
– ¼ cup whole milk
– ⅓ cup light brown sugar, packed
– 2 tablespoons ground cinnamon
– 2 tablespoons clarified butter, melted
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined.
3. In a large mixing bowl, combine the granulated sugar and melted unsalted butter, whisking vigorously for 2 minutes until smooth and slightly fluffy.
4. Add the lightly beaten pasture-raised eggs to the sugar-butter mixture, whisking continuously until fully incorporated and the mixture is pale yellow.
5. Fold in the mashed very ripe bananas, finely diced Granny Smith apple, and pure vanilla extract using a spatula until just blended—avoid overmixing to keep the bread tender.
6. Alternate adding the dry flour mixture and whole milk to the wet ingredients in three additions, folding gently after each until no dry streaks remain; the batter will be thick and lumpy.
7. In a small bowl, mix the packed light brown sugar and ground cinnamon, then stir in the melted clarified butter to form a wet, sandy swirl mixture.
8. Pour half of the bread batter into the prepared loaf pan and spread it evenly with a spatula.
9. Sprinkle half of the cinnamon-sugar swirl mixture evenly over the batter layer, then repeat with the remaining batter and swirl mixture.
10. Use a knife or skewer to swirl the layers together in a figure-eight pattern for 5–6 passes, creating a marbled effect without overmixing.
11. Bake in the preheated oven for 60–65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs—the top should be golden brown and spring back when lightly pressed.
12. Cool the bread in the pan on a wire rack for 15 minutes, then transfer it directly to the rack to cool completely for 2 hours before slicing to prevent crumbling.
Expect a moist, dense crumb from the bananas and apple, with pockets of gooey cinnamon sugar throughout. Enjoy it warm with a dollop of whipped cream or toasted with salted butter for a decadent breakfast treat.
Apple Banana Smoothie with Honey Drizzle
Perfect for a quick energy boost or a refreshing afternoon treat, this smoothie combines crisp apples and creamy bananas with a sweet honey finish. Blend it up in minutes for a nutritious sip that feels like a dessert.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
- 2 medium Honeycrisp apples, cored and roughly chopped
- 2 ripe bananas, peeled and sliced
- 1 cup unsweetened almond milk
- 1/2 cup plain Greek yogurt
- 1 tablespoon raw honey, plus extra for drizzling
- 1/2 teaspoon ground cinnamon
- 1 cup ice cubes
Instructions
- Place the chopped Honeycrisp apples and sliced bananas into a high-speed blender.
- Add the unsweetened almond milk and plain Greek yogurt to the blender.
- Pour in the raw honey and sprinkle the ground cinnamon over the ingredients.
- Drop the ice cubes into the blender to chill the mixture.
- Secure the blender lid tightly to prevent spills during blending.
- Blend on high speed for 45-60 seconds, or until the mixture is completely smooth and no chunks remain. Tip: For a creamier texture, blend in short pulses initially to break down the fruit before running continuously.
- Check the consistency by pausing the blender and stirring with a spatula; if too thick, add 1-2 tablespoons of almond milk and blend for 10 more seconds.
- Divide the smoothie evenly between two chilled glasses, pouring slowly to avoid foam. Tip: Pre-chill glasses in the freezer for 5 minutes to keep the smoothie cold longer.
- Drizzle additional raw honey in a zigzag pattern over the top of each smoothie for a decorative finish. Tip: Warm the honey slightly by placing the container in a bowl of hot water for 30 seconds to make drizzling easier.
- Serve immediately with a straw or spoon.
Glistening with that honey drizzle, this smoothie delivers a velvety, thick texture that’s almost spoonable. The crisp apple tang balances the banana’s natural sweetness, while the cinnamon adds a warm, aromatic note—try topping it with a sprinkle of granola or a few apple slices for a crunchy contrast.
Caramel Apple Banana Trifle
Kick off your holiday season with this decadent layered dessert that combines warm caramel, spiced apples, and creamy banana pudding. It’s the ultimate no-bake showstopper that comes together in under 30 minutes—perfect for impressing guests without the stress. Get ready to layer, chill, and devour!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large Granny Smith apples, peeled, cored, and diced into ½-inch cubes
– ¼ cup unsalted butter
– ½ cup granulated sugar
– 1 tsp ground cinnamon
– ¼ tsp freshly grated nutmeg
– 1 cup heavy cream
– 8 oz cream cheese, softened to room temperature
– 1 cup confectioners’ sugar
– 2 ripe bananas, sliced into ¼-inch rounds
– 1 (14 oz) jar salted caramel sauce
– 1 (12 oz) package vanilla wafers
– Fresh mint sprigs for garnish (optional)
Instructions
1. Melt the unsalted butter in a large skillet over medium heat until it foams, about 2 minutes.
2. Add the diced Granny Smith apples and sauté, stirring frequently, until they begin to soften, approximately 4–5 minutes.
3. Sprinkle the granulated sugar, ground cinnamon, and freshly grated nutmeg over the apples, stirring to coat evenly.
4. Continue cooking the apple mixture, stirring occasionally, until the sugar dissolves and the apples are tender but not mushy, about 3–4 minutes. Remove from heat and let cool completely.
5. In a large mixing bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form, about 3–4 minutes. Tip: Chill the bowl and beaters beforehand for faster whipping.
6. In a separate bowl, beat the softened cream cheese and confectioners’ sugar together until smooth and creamy, about 2 minutes.
7. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the cream.
8. To assemble, spread a thin layer of the cream mixture in the bottom of a trifle dish or large glass bowl.
9. Arrange a single layer of vanilla wafers over the cream, breaking them as needed to fit.
10. Spoon half of the cooled spiced apple mixture evenly over the wafers.
11. Drizzle ⅓ cup of salted caramel sauce over the apples in a zigzag pattern.
12. Layer half of the sliced banana rounds over the caramel.
13. Repeat the layers: cream mixture, wafers, remaining apples, ⅓ cup caramel sauce, and remaining bananas.
14. Top with the remaining cream mixture, smoothing it with an offset spatula. Tip: For clean layers, press down gently after each addition.
15. Drizzle the final ⅓ cup of caramel sauce over the top in a decorative swirl.
16. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften. Tip: Let it chill fully for the best texture—the wafers will absorb moisture and become cake-like.
17. Garnish with fresh mint sprigs just before serving, if desired.
Chill this trifle thoroughly to achieve a perfect harmony of textures: the softened wafers mimic pound cake, while the bananas add a creamy contrast to the spiced apples. Each spoonful delivers a rich caramel sweetness balanced by the tart apples, making it ideal for serving in individual glasses for a stylish presentation at holiday gatherings.
Spiced Apple Banana Pancakes
Crisp mornings demand cozy breakfasts. These Spiced Apple Banana Pancakes blend autumnal warmth with tropical sweetness—a comforting stack that’s both nostalgic and Instagram-worthy. Grab your skillet and let’s flip into flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour, sifted
– 2 teaspoons baking powder
– ½ teaspoon kosher salt
– 1 teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– 1 large pasture-raised egg, lightly beaten
– 1 cup whole milk
– 2 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
– 1 medium ripe banana, mashed to a smooth purée
– 1 small Granny Smith apple, peeled and finely diced
– 2 tablespoons clarified butter, for cooking
– Additional maple syrup and toasted pecans, for serving
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, kosher salt, ground cinnamon, and freshly grated nutmeg until fully combined.
2. In a separate bowl, combine the lightly beaten pasture-raised egg, whole milk, pure maple syrup, and pure vanilla extract, whisking vigorously until emulsified.
3. Fold the mashed banana purée and finely diced Granny Smith apple into the wet ingredients until evenly distributed.
4. Gently pour the wet mixture into the dry ingredients, stirring just until no flour streaks remain—avoid overmixing to keep pancakes tender.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and brush with 1 teaspoon of clarified butter.
6. For each pancake, ladle ¼ cup of batter onto the hot surface, spacing them 2 inches apart to prevent merging.
7. Cook until bubbles form on the surface and edges appear set, about 2–3 minutes, then flip carefully with a thin spatula.
8. Cook the second side until golden brown and cooked through, approximately 1–2 minutes more, adjusting heat if browning too quickly.
9. Transfer cooked pancakes to a wire rack in a warm oven (200°F) to maintain texture while repeating with remaining batter, adding clarified butter as needed.
10. Serve immediately, drizzled with additional maple syrup and sprinkled with toasted pecans.
Ultimate comfort in every bite: these pancakes boast a fluffy interior studded with soft apple bits, while the banana lends natural sweetness that pairs perfectly with warm spices. For a creative twist, layer them with a dollop of cinnamon-spiked whipped cream or a scoop of vanilla bean ice cream for a decadent brunch dessert.
Apple Banana Oatmeal Bars
Skipping the boring breakfast routine? These wholesome bars transform pantry staples into a portable powerhouse. Grab one for a morning rush or an afternoon pick-me-up—they’re the snack you’ll actually crave.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup all-purpose flour
– ½ cup packed light brown sugar
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ cup unsalted butter, melted and slightly cooled
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon pure vanilla extract
– 2 medium Gala apples, peeled, cored, and finely diced
– 1 ripe banana, mashed
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, whisk together the old-fashioned rolled oats, all-purpose flour, packed light brown sugar, baking powder, fine sea salt, and ground cinnamon until fully combined.
3. Pour the melted unsalted butter over the dry ingredients and stir with a spatula until the mixture resembles coarse crumbs.
4. Add the lightly beaten pasture-raised egg and pure vanilla extract to the bowl, mixing just until a cohesive dough forms—avoid overmixing to keep the texture tender.
5. Fold in the finely diced Gala apples and mashed ripe banana until evenly distributed throughout the dough.
6. Transfer the dough to the prepared baking pan and press it firmly into an even layer using the back of a spatula or your hands.
7. Bake in the preheated oven for 30–35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
8. Remove the pan from the oven and let it cool completely in the pan on a wire rack for at least 1 hour to set properly before slicing.
9. Use the parchment overhang to lift the slab out of the pan, then cut it into 12 even bars with a sharp knife.
Warm from the oven, these bars boast a soft, chewy interior with pockets of tender apple and subtle banana sweetness, all held together by a hearty oat base. For a decadent twist, drizzle them with a simple glaze made from powdered sugar and lemon juice, or crumble one over Greek yogurt for a parfait-style breakfast.
Apple Banana Muffins with Crumble Topping
Nailing that cozy bakery vibe just got easier. These Apple Banana Muffins with Crumble Topping combine overripe bananas and tart apples for a moist, spiced base crowned with a buttery, crunchy streusel. Perfect for breakfast or an afternoon pick-me-up.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 cup unsalted butter, melted and cooled
– 3/4 cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 1/2 cups mashed overripe bananas (about 3 medium)
– 1 cup finely diced Granny Smith apple (about 1 medium)
– 1/2 cup old-fashioned rolled oats
– 1/4 cup packed light brown sugar
– 3 tablespoons cold unsalted butter, cubed
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg until fully combined.
3. In a large bowl, combine 1/2 cup melted unsalted butter and 3/4 cup granulated sugar, whisking vigorously for about 1 minute until smooth.
4. Tip: For a lighter crumb, ensure all wet ingredients are at room temperature before mixing.
5. To the butter-sugar mixture, add 2 lightly beaten pasture-raised eggs and 1 teaspoon pure vanilla extract, whisking until fully incorporated.
6. Fold in 1 1/2 cups mashed overripe bananas and 1 cup finely diced Granny Smith apple using a spatula until just combined.
7. Tip: Do not overmix the batter after adding the dry ingredients to avoid tough muffins.
8. Gradually add the dry flour mixture to the wet ingredients, folding gently until no dry streaks remain.
9. In a small bowl, prepare the crumble topping by combining 1/2 cup old-fashioned rolled oats, 1/4 cup packed light brown sugar, and the remaining 3 tablespoons cold unsalted butter, cubed.
10. Using your fingertips, work the cold butter into the oat-sugar mixture until it resembles coarse crumbs with some pea-sized pieces.
11. Tip: Keep the butter cold for the topping to ensure a crisp, flaky texture after baking.
12. Evenly divide the muffin batter among the 12 prepared cups, filling each about 3/4 full.
13. Generously sprinkle the crumble topping over each portion of batter, pressing it down lightly to adhere.
14. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
15. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Kickstart your morning with these tender, spice-kissed muffins. The interior stays remarkably moist from the banana and apple, while the oat crumble adds a delightful crunch. For an extra treat, serve them warm with a dollop of cinnamon-spiced whipped cream or alongside a hot cup of chai tea.
Apple Banana Fruit Salad with Mint
Hack your snack game with this crisp, refreshing fruit salad. Grab apples and bananas, then transform them with a zesty mint dressing. It’s the five-minute upgrade your lunchbox desperately needs.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large Honeycrisp apples, cored and diced into ½-inch cubes
– 2 ripe bananas, sliced into ¼-inch rounds
– ¼ cup freshly squeezed lemon juice
– 2 tablespoons pure maple syrup
– ¼ cup fresh mint leaves, finely chiffonaded
– ¼ teaspoon flaky sea salt
Instructions
1. Place the diced Honeycrisp apples in a large mixing bowl.
2. Immediately pour the freshly squeezed lemon juice over the apples and toss thoroughly to coat every piece—this prevents browning and adds bright acidity.
3. Add the sliced bananas to the bowl with the apples.
4. In a separate small bowl, whisk together the pure maple syrup and flaky sea salt until the salt is fully dissolved.
5. Pour the maple syrup mixture over the combined fruits in the large bowl.
6. Using a silicone spatula, gently fold the mixture until the fruits are evenly coated with the syrup, taking care not to crush the banana slices.
7. Sprinkle the finely chiffonaded fresh mint leaves over the salad.
8. Fold the mint into the salad with two to three light turns to distribute it evenly without bruising the leaves.
9. Divide the salad evenly among four serving bowls or airtight containers.
10. Serve immediately, or cover and refrigerate for up to 2 hours for the flavors to meld—the bananas will soften if stored longer.
Bright, crisp apple chunks play against the creamy banana slices, all tied together by the herbal mint and sweet-tart dressing. For a creative twist, layer it over Greek yogurt or spoon it onto warm oatmeal for a textural contrast.
Apple Banana Chia Pudding
Tired of boring breakfasts? Transform your morning with this creamy, dreamy Apple Banana Chia Pudding. It’s a no-cook, make-ahead marvel that packs a serious flavor punch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ cups unsweetened almond milk
– ½ cup chia seeds
– 1 large ripe banana, mashed to a smooth puree
– 1 medium Honeycrisp apple, finely diced
– 2 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– Pinch of fine sea salt
Instructions
1. In a large mixing bowl, vigorously whisk together 1 ½ cups of unsweetened almond milk and ½ cup of chia seeds for 30 seconds to prevent clumping.
2. Fold in the mashed banana puree, 2 tablespoons of pure maple syrup, 1 teaspoon of pure vanilla extract, ½ teaspoon of ground cinnamon, and a pinch of fine sea salt until fully incorporated.
3. Gently stir in the finely diced Honeycrisp apple, distributing the pieces evenly throughout the mixture.
4. Cover the bowl tightly with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming.
5. Refrigerate the mixture for a minimum of 4 hours, or preferably overnight, to allow the chia seeds to fully hydrate and thicken the pudding.
6. After chilling, remove the plastic wrap and give the pudding a final stir to achieve a uniform, spoonable consistency.
7. Divide the pudding evenly among four serving glasses or bowls.
8. Garnish each serving with additional apple dice, a sprinkle of cinnamon, or a drizzle of maple syrup, if desired.
Get ready for a spoonful of pure delight. The pudding sets into a luxuriously thick, tapioca-like texture with pops of crisp, sweet apple. For a next-level treat, layer it with granola and a dollop of coconut whipped cream.
Glazed Apple Banana Cake
Brace yourself for a flavor explosion that’ll make your taste buds dance. This glazed apple banana cake is the ultimate cozy-season bake, blending sweet fruit with warm spices for a treat that’s both nostalgic and totally Instagram-worthy. Get ready to level up your dessert game—it’s easier than you think.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 ½ cups granulated sugar
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– 2 large pasture-raised eggs, lightly beaten
– ¾ cup unsalted butter, melted and cooled to room temperature
– 1 teaspoon pure vanilla extract
– 3 ripe bananas, mashed to a smooth puree
– 1 large Granny Smith apple, peeled, cored, and finely diced
– ½ cup buttermilk, at room temperature
– 1 cup confectioners’ sugar, sifted
– 2 tablespoons whole milk
– ½ teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, then line the bottom with parchment paper for easy release.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking soda, fine sea salt, ground cinnamon, and freshly grated nutmeg until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, melted unsalted butter, and pure vanilla extract, whisking until emulsified and smooth.
4. Fold the mashed banana puree and finely diced Granny Smith apple into the wet ingredients until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, alternating with the room-temperature buttermilk, and mix just until no flour streaks remain—overmixing can lead to a tough crumb.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking.
7. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away slightly from the pan.
8. Cool the cake in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely—this prevents sogginess and ensures a firm texture.
9. For the glaze, whisk the sifted confectioners’ sugar with whole milk and pure vanilla extract in a small bowl until it forms a smooth, pourable consistency.
10. Drizzle the glaze evenly over the cooled cake, allowing it to drip down the sides for a rustic, professional finish.
Unbelievably moist and fragrant, this cake boasts a tender crumb studded with soft apple bits and a rich banana undertone. The cinnamon-spiced glaze adds a glossy sweetness that complements the earthy notes perfectly. Serve it warm with a dollop of whipped cream or alongside a scoop of vanilla bean ice cream for an indulgent twist.
Apple Banana Yogurt Parfait
Nailing the perfect breakfast just got easier with this layered delight. Grab your favorite glass and stack up sweet satisfaction—no baking required.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup plain Greek yogurt, full-fat
– 1 medium Honeycrisp apple, peeled and finely diced
– 1 ripe banana, sliced into ¼-inch rounds
– ¼ cup granola, preferably honey-almond
– 2 tablespoons pure maple syrup
– ½ teaspoon ground cinnamon
– ¼ teaspoon pure vanilla extract
Instructions
1. Combine 1 cup plain Greek yogurt, ½ teaspoon ground cinnamon, and ¼ teaspoon pure vanilla extract in a small mixing bowl, whisking until fully incorporated and smooth.
2. Peel and finely dice 1 medium Honeycrisp apple into uniform ¼-inch pieces to ensure even texture in each layer.
3. Slice 1 ripe banana into ¼-inch rounds, handling gently to prevent bruising.
4. Spoon 2 tablespoons of the yogurt mixture into the bottom of each serving glass, spreading it evenly with the back of the spoon.
5. Layer half of the diced apple over the yogurt in each glass, pressing lightly to create a compact base.
6. Add a single layer of banana slices on top of the apple, arranging them in a circular pattern for visual appeal.
7. Drizzle ½ tablespoon of pure maple syrup over the banana layer in each glass to enhance sweetness and moisture.
8. Repeat the layering sequence: add another 2 tablespoons of yogurt, the remaining apple, and banana slices to each glass.
9. Top each parfait with 2 tablespoons of honey-almond granola, sprinkling it evenly for a crunchy finish.
10. Drizzle the remaining 1 tablespoon of pure maple syrup over the granola in each glass just before serving.
Dazzling in its simplicity, this parfait offers a creamy contrast between the tangy yogurt and sweet fruit layers. The granola adds a satisfying crunch that holds up beautifully—try serving it in mason jars for a portable brunch treat or garnish with a mint sprig for an elegant touch.
Apple Banana Nut Granola
Viral-worthy and pantry-friendly, this Apple Banana Nut Granola transforms humble oats into a crave-worthy, crunchy topping. Packed with warm spices and natural sweetness, it’s the ultimate make-ahead breakfast or snack. Serving: 8 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 3 cups old-fashioned rolled oats
– 1 cup raw pecans, roughly chopped
– 1/2 cup unsweetened shredded coconut
– 1/3 cup pure maple syrup
– 1/4 cup unrefined coconut oil, melted
– 1 teaspoon pure vanilla extract
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon fine sea salt
– 1 large, ripe banana, mashed (about 1/2 cup)
– 1 medium Granny Smith apple, peeled and finely grated (about 3/4 cup)
Instructions
1. Preheat your oven to 300°F (150°C) and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the old-fashioned rolled oats, roughly chopped raw pecans, and unsweetened shredded coconut.
3. In a separate medium bowl, whisk together the pure maple syrup, melted unrefined coconut oil, and pure vanilla extract until fully emulsified.
4. Whisk the ground cinnamon and fine sea salt into the wet ingredient mixture.
5. Fold the mashed ripe banana and finely grated Granny Smith apple into the wet ingredients until a cohesive, slightly chunky paste forms.
6. Pour the wet mixture over the dry oat mixture and use a spatula to fold and press until every oat and nut is thoroughly coated.
7. Tip: For maximum clump formation, press the mixture firmly into the bowl several times during mixing.
8. Spread the granola mixture evenly onto the prepared baking sheet in a single, compact layer.
9. Use the back of a spatula to firmly press the granola into the pan, creating an even, dense slab about 1/2-inch thick.
10. Bake on the center rack for 30 minutes. Do not stir.
11. Tip: Baking low and slow without stirring is key for creating large, crunchy clusters instead of loose, sandy granola.
12. After 30 minutes, rotate the baking sheet 180 degrees to ensure even browning.
13. Continue baking for an additional 12-15 minutes, or until the edges are deeply golden brown and the center feels dry to the touch.
14. Tip: The granola will still feel slightly soft when hot but will crisp up perfectly as it cools completely on the sheet.
15. Remove the baking sheet from the oven and let the granola cool completely on the sheet, undisturbed, for at least 1 hour.
16. Once completely cool, break the granola slab into clusters of your desired size with your hands.
Luxuriously crunchy clusters are studded with toasted pecans and subtle coconut flakes. The mashed banana and grated apple bake into a caramelized binder, offering chewy pockets and warm cinnamon notes throughout. Serve it layered over thick Greek yogurt with a drizzle of honey or simply enjoy by the handful for an energizing snack.
Apple Banana Crepes with Maple Syrup
Tired of boring breakfasts? Transform your morning with these Apple Banana Crepes with Maple Syrup. They’re sweet, satisfying, and surprisingly simple to whip up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– 1 1/4 cups whole milk
– 2 tbsp clarified butter, melted, plus extra for cooking
– 1/4 tsp fine sea salt
– 2 ripe bananas, sliced into 1/4-inch rounds
– 2 medium apples, peeled, cored, and thinly sliced
– 1/4 cup pure maple syrup, plus extra for drizzling
– 1/2 tsp ground cinnamon
– 1 tbsp unsalted butter
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, pasture-raised eggs, whole milk, 2 tbsp clarified butter, and fine sea salt until smooth. Let the batter rest for 10 minutes to allow the gluten to relax, resulting in tender crepes.
2. Heat a 10-inch nonstick skillet over medium heat and lightly coat with clarified butter.
3. Pour 1/4 cup of batter into the skillet, swirling immediately to form a thin, even layer. Cook for 60-90 seconds until the edges lift and the surface appears dry.
4. Flip the crepe using a spatula and cook for an additional 30 seconds until lightly golden. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment paper between to prevent sticking.
5. In a separate skillet, melt 1 tbsp unsalted butter over medium heat. Add the sliced apples and cook for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
6. Stir in the sliced bananas, ground cinnamon, and 1/4 cup pure maple syrup. Cook for 2-3 minutes until the bananas are warm and the mixture is fragrant. Tip: Avoid overcooking the bananas to maintain their texture.
7. Spoon the apple-banana filling onto one half of each crepe and fold into quarters.
8. Drizzle with additional maple syrup before serving. For best results, serve immediately while the crepes are warm and pliable.
Now, savor the delicate, lacy crepes enveloping the soft, spiced fruit filling. The maple syrup adds a rich, caramelized sweetness that balances the tart apples and creamy bananas. Try topping with a dollop of whipped cream or a sprinkle of toasted nuts for extra crunch.
Apple Banana Sorbet
Elevate your dessert game with this vibrant Apple Banana Sorbet. Embrace the natural sweetness of ripe fruit for a refreshing, dairy-free treat that’s perfect for any season. It’s a simple, stunning dessert that comes together in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 large Honeycrisp apples, peeled, cored, and diced
– 2 ripe bananas, peeled and sliced
– 1/2 cup granulated sugar
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup cold water
– 1/4 teaspoon fine sea salt
Instructions
1. Combine the diced Honeycrisp apples, sliced bananas, granulated sugar, freshly squeezed lemon juice, cold water, and fine sea salt in a high-speed blender.
2. Blend the mixture on high speed for 60-90 seconds until completely smooth and no fibrous pieces remain.
3. Pour the puree through a fine-mesh sieve into a shallow, freezer-safe container, pressing with a spatula to extract all liquid and discard any pulp for a supremely smooth texture.
4. Cover the container tightly with a lid or plastic wrap, ensuring it is sealed to prevent ice crystals from forming.
5. Freeze the mixture for 4 hours, then remove and scrape the semi-frozen edges into the center with a fork to incorporate air.
6. Return the container to the freezer and freeze for an additional 2 hours until the sorbet is firm but still scoopable.
7. For optimal texture, let the sorbet sit at room temperature for 5-7 minutes before serving to soften slightly.
This sorbet delivers a bright, crystalline texture with a pronounced apple-forward flavor balanced by the creamy undertones of banana. The lemon juice provides a sharp, clean finish that cuts through the sweetness. Try serving it in hollowed-out apple halves for a dramatic presentation or layer it with crushed ginger snaps for added crunch.
Crispy Apple Banana Fritters
Viral-worthy fritters are here to crush your snack game. These crispy apple banana fritters deliver a sweet, caramelized crunch with a tender, spiced center. Forget complicated desserts—this is your new go-to.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 2 large Granny Smith apples, peeled, cored, and finely diced
- 2 ripe bananas, mashed to a smooth puree
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 2 pasture-raised eggs, lightly beaten
- 1/4 cup whole milk
- 1 teaspoon pure vanilla extract
- Vegetable oil, for deep frying (about 4 cups)
- 1/4 cup confectioners’ sugar, for dusting
Instructions
- Combine the all-purpose flour, granulated sugar, ground cinnamon, freshly grated nutmeg, fine sea salt, and baking powder in a large mixing bowl.
- Whisk the pasture-raised eggs, whole milk, and pure vanilla extract in a separate bowl until fully emulsified.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined; do not overmix.
- Fold the finely diced Granny Smith apples and mashed banana puree into the batter until evenly distributed.
- Heat the vegetable oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
- Drop heaping tablespoons of batter into the hot oil, frying in batches of 4 to 5 fritters to avoid overcrowding.
- Fry each batch for 3 to 4 minutes, flipping once halfway, until golden brown and crispy on all sides.
- Remove the fritters with a slotted spoon and drain on a wire rack set over a baking sheet; this keeps them crisp.
- Let the fritters cool for 2 minutes, then dust generously with confectioners’ sugar using a fine-mesh sieve.
Perfectly crisp exteriors give way to soft, fragrant centers bursting with warm spices. The apples retain a slight bite, while the bananas melt into caramelized sweetness. Serve them warm with a dollop of crème fraîche or a drizzle of salted caramel for an indulgent twist.
Apple Banana Vegan Ice Cream
Zap your dessert routine with this creamy, no-churn vegan ice cream that requires zero special equipment. Blend frozen bananas and apples with pantry staples for a naturally sweet treat that’s ready in minutes—perfect for satisfying a sudden sweet tooth. It’s dairy-free, fruit-forward, and so simple you’ll make it on repeat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 3 large ripe bananas, peeled, sliced into 1-inch rounds, and frozen solid for at least 8 hours
– 2 medium Granny Smith apples, peeled, cored, and cut into 1-inch chunks
– 1/2 cup full-fat canned coconut milk, well-shaken
– 2 tablespoons pure maple syrup (grade A)
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
Instructions
1. Arrange the frozen banana slices and apple chunks in a single layer on a parchment-lined baking sheet; freeze for 30 minutes to prevent clumping in the blender.
2. Combine the frozen fruit, coconut milk, maple syrup, vanilla extract, and sea salt in a high-speed blender pitcher.
3. Blend on high for 60–90 seconds, using the tamper to press ingredients toward the blades, until completely smooth and creamy with no visible fruit chunks.
4. Transfer the mixture immediately into a 9×5-inch loaf pan lined with parchment paper, spreading it evenly with a silicone spatula.
5. Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the mixture to prevent ice crystals from forming.
6. Freeze the pan for at least 4 hours, or until the ice cream is firm enough to scoop.
7. Remove the pan from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly for easier serving.
8. Scoop the ice cream into bowls using a warmed ice cream scoop for clean, round servings.
But this ice cream isn’t just easy—it boasts a velvety, scoopable texture from the frozen bananas’ natural pectin and a bright, tangy sweetness from the apples. Serve it topped with a drizzle of caramelized date syrup or crushed toasted pecans for a sophisticated finish that highlights its fruity depth.
Conclusion
Whether you’re baking, blending, or simply slicing, these 27 apple banana recipes offer endless inspiration for your kitchen. We hope you’ve found some new favorites to try! Give one a whirl this week, and let us know in the comments which recipe you loved most. Don’t forget to share this roundup on Pinterest to spread the delicious ideas!
