February 23 is National Banana Bread Day! Bananas may well be one of the world’s best health foods, aiding the body with everything from anemia and blood pressure to ulcers and warts. It’s even one of the first foods we feed our babies, and a go-to fruit for sick kids.
So it’s a given that we need to eat our bananas, but what to do when the kids (and Mom for that matter) are tired of eating straight bananas? Make banana bread! It’s fast; it’s easy, and there’s no kneading, floury mess to deal with – perfect! Most people think of banana nut bread when they hear banana bread, but I’m one of those weird people that actually prefer my banana bread without nuts. The sugar content of most recipes is also concerning. This is the recipe I’ve developed that lowers sugar content, eliminates nuts (perfect for those with allergies) and oil, and includes whole wheat. It turns out an incredibly moist loaf that will most likely not last 24 hours. Cold or hot, with or without butter, everyone in the family will love it!
Ingredients
- 1 cup unbleached flour
- ¾ cup whole wheat flour
- 1 Tbs baking powder
- ½ tsp salt
- ¾ cup sugar
- ½ cup natural, unsweetened applesauce
- 2 eggs or egg substitute equivalent
- 1 cup bananas
Directions
- Preheat oven to 350°
- Grease 9 x 5 loaf pan
- Mix flour, baking powder, and salt thoroughly
- Mix sugar, applesauce, and eggs together until light and fluffy
- Mix in bananas
- Add dry ingredients
- Stir just until smooth
- Pour into prepared pan
- Bake until firmly set when lightly touched in center top, 50-60 minutes (bread may crack across top)
- Cool on rack
- Remove from pan after 10 minutes
