A great way to use up those bananas that are starting to get overly ripe, this recipe is easy to prepare and comes out perfect every time. I've made this recipe for years and was surprised I'd never posted it to the blog. So here it is today for your enjoyment.
Note that I give you an option that will provide you with two different outcomes. My husband prefers one version and I prefer the other. You can decide what's most likely to be popular in your household. If you add the optional applesauce (my preference) you'll have a moist dense banana bread more akin to the texture of a pound cake (but loaf cake sized). If you skip the applesauce, the bread will have a more dry, crumb akin to a cake or traditional breakfast loaf. This is what Kevin prefers. The nuts are also optional if someone has an allergy but I certainly think they add both flavor and texture and shouldn't be skipped unless there is a medical necessity.
The recipe below uses about 3-4 ripe bananas for a single loaf. The recipe is easy to double and comes out fine if you do so. I use non-stick dark baking pans which will provide more of a crust on the loaf. These I spray with food release (Pam). If you are using traditional shiny loaf pans, grease and flour the pans to ensure the loaves come out easily.
Ingredients (makes 1 loaf, 8 thick slices)
1 cup sugar (or 1/2 cup Splenda Baking Mix)
1/2 cup butter, room temperature
2 eggs
1 1/2 cups ripe bananas, mashed
1 tablespoon lemon juice
1 cup applesauce (optional, see note above)
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup walnuts, chopped (optional)
Instructions
Preheat oven to 350F degrees. Grease the loaf pans (see note above).
Using an electric mixer blend together the butter and sugar until light and fluffy. Mix in the eggs and scrape down the bowl. Add the mashed bananas and lemon juice and mix in. Mix in the optional applesauce. With the mixer running on low, spoon in the dry ingredients. Stir in the nuts (optional). Add batter to the prepared loaf pans and bake for 45-50 minutes, just until a pick inserted into the center comes out clean. Do not over bake. Cool slightly until you can easily handle without gloves and turn out the loaf.
The recipe below uses about 3-4 ripe bananas for a single loaf. The recipe is easy to double and comes out fine if you do so. I use non-stick dark baking pans which will provide more of a crust on the loaf. These I spray with food release (Pam). If you are using traditional shiny loaf pans, grease and flour the pans to ensure the loaves come out easily.
1 cup sugar (or 1/2 cup Splenda Baking Mix)
1/2 cup butter, room temperature
2 eggs
1 1/2 cups ripe bananas, mashed
1 tablespoon lemon juice
1 cup applesauce (optional, see note above)
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup walnuts, chopped (optional)
Instructions
Preheat oven to 350F degrees. Grease the loaf pans (see note above).
Using an electric mixer blend together the butter and sugar until light and fluffy. Mix in the eggs and scrape down the bowl. Add the mashed bananas and lemon juice and mix in. Mix in the optional applesauce. With the mixer running on low, spoon in the dry ingredients. Stir in the nuts (optional). Add batter to the prepared loaf pans and bake for 45-50 minutes, just until a pick inserted into the center comes out clean. Do not over bake. Cool slightly until you can easily handle without gloves and turn out the loaf.
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