By Big Mtnt Woman on December 21, 2010
"This recipe was based on “Very Moist Banana Bread” in RecipeZarr. I lightened it up by using less sugar, and substituting applesauce for the oil. Some banana tips: This bread is best with very ripe, black bananas. Put ripe bananas in the freezer. They will ripen a little more and stay usable for several months. The frozen bananas will thaw in less than an hour at room temperature. You can also ripen a banana in the microwave. Start with 30 seconds. Add 15 more seconds, continue until ripe."
Serving Size: 1 (91 g)
Servings Per Recipe: 16
"Pretty good recipe...I had to make a few adjustments based on available ingredients, but the recipe still produced a tasty bread. I only had 1/2 cup of applesauce, so I added 1/4 canola oil. I didn't have buttermilk or sour milk, so I used half n half - not sure what this did or didn't do to the "science" of the buttermilk + baking soda! I also used a mini muffin pan instead of loaf pans and they baked quickly (about 20 mins at 355). Overall = Moist and flavorful. I'd use this recipe again."