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!
LOVE this recipe! It is my new favorite banana bread recipe. Is delicious as is or for a real treat add 1/2 - 3/4 cup of chocolate chips ... perhaps not so as low-fat but wow is it good :) A couple of notes. One, this made only 1 loaf for me. Two, because it is so moist in order for it to cook in the middle enough I had to cook it the full 60 minutes and it got very dark. I was worried because most quick breads would taste burned being this dark but it still tasted wonderful. Great recipe.