Banana- Caramelized Apple Bread

Last night, I stepped on the scale for the first time since 2008. My weight tends to stay the same, so I really didn't see the point about worrying about a set of numbers. Then, it happened. I stepped on and saw a number that was about 10 pounds higher than what I expected to see. In a feeble attempt to fight that the scale was broken, I stepped on two more times - all with the same result. 

I took a look around the house - scones on the dining room table, cans of pop by my seat, the empty macaroni-and-cheese-for-the-second-time-this-weekend pot, this delicious bread half-devoured on the stove. And for the record, that was all me. I realized that it was time to make a change. No, I am not going to go completely health-food on you. I believe in the wonderful adage, "All things in moderation." So, a reasonable slice of this delicious bread with some yogurt is my breakfast. The idea of cooking the apples in brown sugar and cinnamon before adding them to the batter? Genius. 

Ingredients

1 stick plus 2 tablespoons unsalted butter, at room temperature

2 tablespoons dark brown sugar

2 Granny Smith apples—peeled, cored and cut into 1/2-inch dice

1 teaspoon cinnamon

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1 cup granulated sugar

2 large eggs

2 very ripe bananas, mashed (1 cup)

1/4 cup fresh orange juice

Directions

In a large skillet, melt 2 tablespoons of the butter with the brown sugar. Add the apples and cook over moderately high heat, stirring, until tender and golden, 4 to 5 minutes. Add 1/2 teaspoon of the cinnamon and 1/2 teaspoon of the vanilla and transfer the apples to a plate.

Preheat the oven to 350°. Grease and flour a 9-by-5-by-4 1/2 inch loaf pan. In a medium bowl, stir together the flour, baking soda, salt, cloves, nutmeg and the remaining 1/2 teaspoon cinnamon.

In a large bowl, using a handheld electric mixer, beat the remaining stick of butter with the granulated sugar on medium speed until light and fluffy. Add the eggs, 1 at a time, and mix until smooth. Add the mashed bananas, orange juice and the remaining 1 teaspoon of vanilla and beat until smooth. Add the dry ingredients and beat on low speed until smooth. Using a rubber spatula, fold in the apples.

Scrape the batter into the prepared pan and smooth the surface. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if the loaf becomes too dark. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

Source: Melissa Murphy, Foodandwine.com