Banana-Apple Loaf

This loaf sits right at the sweet spot between banana bread and apple cake.

Mashed banana and sour cream keep the crumb impossibly moist, while chopped apple pieces hold their shape and add little bursts of tart, fruity texture throughout.

Cinnamon ties the two fruits together, and walnuts bring a toasty crunch that keeps every slice interesting.

Let it cool completely before slicing. I know that’s hard, but the texture sets up beautifully if you give it the time.

Chef Tips

• Fold the chopped apples and walnuts in gently at the end. Stirring too aggressively crushes the apple pieces and makes the batter heavy.
• Use a tart, firm apple like Granny Smith. Soft varieties break down during the long bake and disappear into the crumb.
• The sour cream adds tang and moisture that regular milk can’t match. Don’t substitute it out.
• Test with a toothpick at the 55-minute mark. Ovens vary, and pulling it out when the center is just set keeps the loaf moist instead of dry.