Community Pick
Banana Bread II
photo by Ambervim
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- 1⁄2 cup applesauce
- 1 cup granulated sugar
- 3 large egg whites
- 4 ripe bananas, peeled mashed
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350°.
- Spray a 9 x 5 loaf pan with non-stick cooking spray.
- Combine flour, baking powder, baking soda and cinnamon and set aside.
- In a large bowl, whisk together applesauce, sugar, egg whites, banana and vanilla.
- Add flour mixture all at once and stir gently to blend.
- Pour batter into prepared loaf pan and bake for 50-60 minutes or until knife inserted comes out clean.
- Cool bread completely before slicing.
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Reviews
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One important thing is missing from this recipe: Salt! Never bake sweets without salt. One teaspoon was the right amount for this recipe. Now that that's out of the way: This is terrific! Mine came out a little dry; after just 45 minutes it was almost overdone. I substituted yogurt for the applesauce since the best (fattening) recipe I know calls for sour cream. Also cut the sugar by 1/3, added whole wheat flour to the mix, used two whole eggs, and mixed in some chopped toasted walnuts. Next time, when I'm not making this for my Splenda-phobic family, I'll use brown sugar blend.
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I cut a little of the sugar, added a bit more cinnamon and some chocolate chips to this recipe. It took forever to bake though. I had to leave the house so I finally turned the oven off and left it in the oven, so I'm not sure how long I had to bake it. Second time I made it though it baked in the normal amount of time. I guess the first time was a fluke.
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I would have given it 5 stars, but I found it to be quite dry when I followed the recipe to a T. Here are the changes that made this bread even better (for me): Wheat flour instead of white; a pinch of nutmeg; brown sugar instead of white; one whole egg and two egg whites; and about 2 tsp of olive oil. This combination yielded a moist, delicious loaf that is still pretty low on fat and bursting with flavour.
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Tweaks
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I would have given it 5 stars, but I found it to be quite dry when I followed the recipe to a T. Here are the changes that made this bread even better (for me): Wheat flour instead of white; a pinch of nutmeg; brown sugar instead of white; one whole egg and two egg whites; and about 2 tsp of olive oil. This combination yielded a moist, delicious loaf that is still pretty low on fat and bursting with flavour.
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One important thing is missing from this recipe: Salt! Never bake sweets without salt. One teaspoon was the right amount for this recipe. Now that that's out of the way: This is terrific! Mine came out a little dry; after just 45 minutes it was almost overdone. I substituted yogurt for the applesauce since the best (fattening) recipe I know calls for sour cream. Also cut the sugar by 1/3, added whole wheat flour to the mix, used two whole eggs, and mixed in some chopped toasted walnuts. Next time, when I'm not making this for my Splenda-phobic family, I'll use brown sugar blend.
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This is a really quick to put together and really enjoyed it. I replaced half the white flour for whole wheat flour, and reduced the sugar by almost half. If you put butter on it you wouldn't even know it was a low fat/low sugar recipe, but that kind of defeats the purpose, so I just put a tiny bit of margarine on top.
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This was nothing short of yuuuuuummy!!! I was looking for a banana bread recipe that called for applesauce instead of oil (for fat purposes) and I stumbled upon this one. It is so delicious and moist. I split the batter into 2 pans, and they were eaten within a day. Thanks for a great banana bread recipe!