Mom’s Banana Bread

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.

Peanut butter is my only exception and Kyle can eat both peanut butter and peanuts -but peanuts aren’t technically nuts so they don’t really count in the whole scheme of things. Speaking of peanut butter, go ahead and spread some on your banana bread the next time you eat it – it’s truly a delight to the taste buds.

• 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

Serves: 8-12

*Modifications

1. 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.
2. 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.