Step 1

Preheat oven to 350 Fahrenheit.

Step 2

In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).

Step 3

Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.

Step 4

Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.

Step 5

In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.

Step 6

Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in apple chunks.

Step 7

Butter a 9×5 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck.

Step 8

Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Step 9

Note: I have also used a 8×4 inch loaf pan, plus 3 muffin cups with this recipe. You can also, of course, use mini loaf pans.