Recipe by jake ryley'smommy
This recipe is super easy to make, it takes no time to prepare!!! For best results use banana's that have been frozen and thawed out, they add a lot more moisture to the bread.Or if you want to use fresh banana's, add more applesauce for moisture.*Recipe has been updated thanks to review*
Top Review by Susie D
I didn't have much luck with this recipe. I made as directed other than substituting walnuts for the pecans. I found the applesauce was essential, otherwise there would have not been any liquid to mix in. The batter was very stiff even then. I elected to bake in small foil cupcake pans so I could freeze the banana bread for future lunches. I ended up with 10 individual mini loaves. The bread was very dense and not sweet at all. This bread might be a good option for those seeking a very low fat option. Made for Spring '08 Pick A Chef.
- 118.29 ml sugar
- 2 eggs
- 4.92 ml salt
- 473.18 ml flour
- 4.92 ml baking soda
- 3 ripe bananas
- 118.29 ml applesauce
- 236.59 ml pecans (optional)
Directions See How It's Made
- Preheat oven to 325 f.
- In a medium bowl sift together flour, baking soda, and salt.
- In a separate bowl mix together sugar, eggs,and vanilla.
- Crush banana's with a fork, add to egg mixture.
- Add applesauce if desired.
- Slowly add flour mixture, to banana mixture and gently fold together until just moistened.
- Add pecans, mix gently and pour in to well greased bread pan (glass works best).
- Bake for 1 hour or until toothpick comes out clean.