I am always buying bananas, but before I know it, they are brown and mushy. Fortunately, these are perfect for banana bread! In this version, I have added chopped apples and substituted applesauce for butter, to reduce the fat content.
Banana bread! The thought of it makes me happy. You can stir this together in minutes, and your kitchen will smell wonderful all day. My kids don’t like nuts, but they are a wonderful addition.
This makes one 8-inch loaf, which yields about 10 good-sized slices, about 190 calories each.
- 3-4 ripe mushy bananas
- 1 apple, peeled and finely chopped
- 1/3 cup applesauce (I buy the little 4 oz containers because I use just a little at a time)
- 1 egg
- 1 teaspoon vanilla
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup chopped pecans or walnuts (optional)
- Preheat oven to 350º and spray an 8-inch loaf pan with nonstick spray.
- Peel bananas, and mash them in a mixing bowl with a fork until fairly smooth.
- Stir in chopped apple, applesauce, egg, vanilla, and sugar.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Stir this into the wet ingredients.
- Stir in chopped nuts if you like them.
- Pour into the prepared loaf pan. Bake at 350º for 50-60 minutes. The bread is ready when a toothpick inserted into the center comes out pretty clean.
- Cool, then remove bread from the loaf pan. Slice and enjoy with butter, yogurt spread, jam, or just on its own.