Banana Bread

By • October 22, 2015 0 Comments

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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

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Serves 16

  • 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)
  1. Peel bananas, and place into a bowl to mash with fork. Once mashed, add vanilla, applesauce, oil, egg, and sugar. Beat thoroughly until combined.
  2. In another bowl, combine all dry ingredients and mix. Pour the dry ingredients into the bowl with banana mixture, and mix until evenly incorporated.
  3. 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.

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