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Author Notes: I’ve found that this recipe is perfect when you have a handful of too-ripe bananas you can’t manage to finish, as it uses 3 bananas for the entire recipe.
Another reason why I love this recipe is because of its flexibility. The original recipe (linked below) is amazing, but I’ve inserted a few healthier options. In addition, I utilized a tube pan, but a muffin tin or loaf pan works just as well.
More info and inspiration from original recipe here: http://packageless.us/2015/10/13/banana-bread/ —packageless
- 3 bananas
- 1 teaspoon vanilla
- 1/6 cup oil
- 1/6 cup apple sauce
- 1/2 cup sugar
- 1 egg
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup dried fruit, chocolate chips, etc. (optional)
- Peel bananas, and place into a bowl to mash with fork. Once mashed, add vanilla, applesauce, oil, egg, and sugar. Beat thoroughly until combined.
- In another bowl, combine all dry ingredients and mix. Pour the dry ingredients into the bowl with banana mixture, and mix until evenly incorporated.
- Bake at 375 degrees Farenheit for 20 minutes for muffins or 30-40 minutes for a loaf. The banana bread is done if a fork is poked in and comes out clean.