Banana Bread
I had some overripe bananas and that always means one thing in my house: it’s time to make banana bread! I think the recipe I use is pretty easy and I hope you find it easy to follow too. I typically don’t have eggs at home because I don’t eat eggs (shocker, I know), so I use applesauce instead. Applesauce is an incredible substitute and you cannot tell the difference. This time around I baked muffins instead of a loaf of bread because I felt like it, plus it’s easier to eat that way. Try this one out and let me know what you think!
10
servings30
minutes45
minutesIngredients
2 to 3 very ripe bananas, peeled
1/3 cup (about 4 tablespoons) melted butter
1 teaspoon baking soda
1 teaspoon of salt
3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1/2 cup applesauce (or sub: 1 egg)
1 teaspoon vanilla extract
1 1/2 cups of all-purpose flour
Directions
- Preheat oven to 350 degrees
- Mix all the dry ingredients: baking soda, salt, sugar, flour in a large mixing bowl.
- In a separate bowl, mash the bananas. Stir butter, vanilla, and applesauce (or egg) into the bananas.
- Add banana mixture into the dry ingredients. Mix gently enough by hand, batter will be thick and clumpy.
- Pour batter in a greased loaf pan and bake for 45 minutes or until the bread is a deep golden color. You can also use a muffin pan, bake for about 30 minutes. Check for doneness by inserting knife/toothpick into the center of the loaf (or muffin), making sure it comes out clean.
