Recipe by Jen's Kitchen
I found this on betty crocker.
Top Review by lauralie41
Very good banana bread! Instead of margarine I used butter and added 4 ripe bananas. My egg substitute expired so I added one egg and about 1/2 cup of chopped walnuts. Baked in one loaf pan and one square baking dish and enjoyed! Thank you Jen's Kitchen, will definitely be making this again!
- 295.73 ml sugar
- 59.14 ml unsweetened applesauce
- 59.14 ml margarine, softened
- 118.29 ml egg substitute
- 354.88 ml mashed very ripe bananas (3 to 4 medium)
- 118.29 ml buttermilk
- 4.92 ml vanilla
- 591.47 ml Gold Medal all-purpose flour
- 4.92 ml baking soda
- 4.92 ml salt
- 236.59 ml chopped nuts, if desired
Directions See How It's Made
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
- This yields 2 loaves with 24 slices each.