Monday, August 27, 2012

Low(er) Fat Banana Bread

While this is the best banana bread recipe ever, it's good to try new things.  New things that don't have six tablespoons of butter in them.  Especially since we can polish off a loaf of banana bread over the course of a weekend without much difficulty.  Also, I went on an applesauce buying bender for Colin a few weeks ago, so we have plenty around.  I considered trying to healthify up this recipe a bit more by subbing in wheat or wheat pastry flour for the all-purpose and cutting down the sugar, but then I didn't.  I'll let you know if I do, and if you do tell me how it goes. 

If you are a fan of AHWA on Facebook (and I hope you are!), you know that I made this in just a few minutes during naptime last week.  Then I thought about using all my extra time to clean the bathtub but opted to complain about it on Facebook instead. 

Lower Fat Banana Bread

2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 bananas
1/2 cup unsweetened applesauce
1 teaspoon vanilla
2 eggs

Preheat oven to 350 degrees.  Prepare a loaf pan with cooking spray or butter.
In a bowl, whisk together the flour, sugar, baking soda, salt and cinnamon.
In another bowl, mash the bananas, and mix in the applesauce, vanilla and eggs.
Fold the wet ingredients into the dry, mixing until just combined.
Pour batter into a loaf pan and bake for 50-60 minutes.  We like the gooey center, so I did just shy of 50 minutes.


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