Prep 5 mins
Cook 50 mins
When I substituted some of the butter with applesauce in a previous recipe, it actually made the bread more moist. I put one loaf in the freezer, but had to take it out within 24 hours because the first was devoured!
- Mash bananas in a bowl.
- Add all other ingredients and mix well.
- Pour into 2 greased loaf pans (or you can pour it all into one, but it rises enough that you can split it in half).
- Bake at 350 degrees for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
Delicious! I tweaked the recipe to make it a bit healthier. I used 1/2 cup (unsweetened) applesauce to make it more moist. I used 3/4 cup whole wheat flour and 3/4 cup white flour. I also used less sugar than the recipe recommends, 3/4 cup instead of 1. I figured that the bananas and applesauce are sweet anyways. I also added nutmeg and cinnamon for extra flavor. I decided to make it a muffin pan, because I personally like it be in servings already so that I don't take too big of a slice!! Very good and I will definitely make it again. Maybe even a bit less sugar next time...
Very good! I made a few changes. I used whole wheat flour, splenda brown sugar blend, 4 tablespoons applesauce and no oil, added a little flax meal, cinnamon, walnuts and vanilla extract. They came out great, very moist and healthy too!
Worked great the first time. Substituted dried apricots for a banana. Second time got more adventurous and substituted 2T. Applesauce for the butter, Splenda sugar blend for the sugar, added walnuts, cinnamon, cloves. I'm baking it now.
I don't like how this recipe is written which is why it gets 4 stars. I think you get a better bread if you mix dry and wet ingredients separately then blend them together with minimal mixing to make sure the baking soda and powder are as active as possible, and have the oven preheated for the same reason. Some people got a dense bread and this might be why. I made it right the first time because I get mixed results if I just throw everything together. You either get the dense bread from over mixing or leaving the baking powder and soda mixed with wet ingredients too long, or if you don't mix it enough you bite into your bread and get a mouthful of baking soda taste because the dry ingredients weren't blended together first.