Happy Meatless Monday on this week before Christmas! I’m sharing a variation on banana bread that I made when I discovered I was lacking some ingredients for the traditional recipe. I adapted the recipe from the Better Homes and Gardens Cookbook — a favorite of mine.
Cinnamon Applesauce Banana Bread
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon sea salt
2 beaten eggs
1 cup mashed bananas (2-3 bananas)
1/2 cup unsweetened applesauce
1 cup sugar or equivalent sweetener
1/2 cup canola oil
1. Preheat oven to 350 degrees F. Grease a 9x5x3-inch loaf pan; set aside. In a large bowl, mix together flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of the flour and set aside.
2. In a medium bowl, combine eggs, bananas, applesauce, oil and sugar. Add this mixture all at once to flour mixture, and combine until just moistened (batter will be lumpy). Spoon batter into loaf pan.
3. Bake in oven at 350 degrees F for 55 to 60 minutes; during the last 15 minutes of baking time, cover the pan loosely with foil to prevent overbrowning. On a wire cooling rack, let the bread cool in the pan for 10 minutes. Remove from pan and cool completely on the rack. For easiest slicing, wrap and refrigerate overnight before serving (I’ve never been able to wait that long!).
I like this bread with cream cheese, but it’s great with butter or even peanut butter. Hope you’ll try it.
Be well and be blessed…and Merry Christmas!