Why I don’t make banana bread more often is beyond me (aside from the fact that Kyle keeps throwing my browning bananas out before I have the chance to stick them in the fridge!). This is always such a nice treat and I’m so happy to have my mom’s recipe for banana bread that I have been eating since before I could remember. She always managed to sneak some finely chopped nuts in there but now that I’m an adult, I don’t have to put the nuts in if I don’t want to. hmph. 🙂 I don’t like ’em and Kyle is allergic to ’em so our relationship with nuts works out beautifully for both of us – I never, ever cook with them nor do I buy anything at the store that contains them.
- 1 egg
- 1 cup sugar
- 3 small or 2 large bananas, very ripe, mashed
- 1/4 cup butter, melted*
- 1/2 cup apple sauce*
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon*
Pre-heat oven to 350 degrees.
Beat egg. Add sugar, butter, applesauce, and bananas – beat on medium until well-blended. Sift together flour, baking soda, salt, and cinnamon then slowly add to the banana mixture. Beat on low until well-blended but be sure not to overbeat.
Grease and flour (I use Pam for Baking spray) a loaf pan and pour in mixture. Bake for 50-60 minutes. Bread will be a dark brown colored (it won’t be burned, don’t worry) and will bounce back to the touch (check doneness with a knife as well).
Prep time: 10-15 minutes
Cook time: 50-60 minutes
The original recipe calls for 1/2 cup butter but I used 1/2 cup applesauce (a 3.9 oz individual serving cup) and 1/4 cup butter. Normally if you sub applesauce for the butter or oil in a recipe, it is a 1:1 ratio. I added a little extra applesauce to make sure the bread stayed moist, which worked great.
Cinnamon isn’t in my mom’s recipe either but I figured that a little cinnamon never hurt anyone. 🙂 It added a great underlying flavor and smelled wonderful while baking.