Banana-Apple bread

I had two sad little bananas sitting on the counter, and a bag full of apples. I wanted to make something delicious, autumnal, and easy to transport to work in a backpack (since I was biking the next day). I decided to combine a traditional banana bread with some ideas gleaned from a recipe for Chai-Apple coffeecake.

I consulted some cookbooks before deciding to mostly wing it. My base recipe is from Cooks' Illustrated Baking Illustrated.

Banana-Apple bread

Sift together:
2 cups all-purpose unbleached flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup rolled oats
3/4 c slivered almonds (toasted briefly in the oven or in a skillet)

In a separate bowl, combine:
2 mashed bananas
1 apple diced small (I used a granny smith for its tartness)
2 large eggs
1/4 c plain yogurt
6 T melted butter
1/4 cup chai concentrate

Fold the wet ingredients into the dry; do not overmix.
Pour into a buttered/floured bread pan
Cook at 350 for about an hour - it's pretty dense bread! You want a knife or chopstick inserted into the bread to come out clean.