Mmmm...great and tasty..
Yield: 2 loaves or 4 mini loaves
My preference is to use the mini loaf pans because
1. I have 4 loafs that I can freeze instead of 2
2. The banana bread cooks in less time saving time and money
3. The banana bread comes out more moist since it doesn't need to cook through a lot of batter.
Ingredients:
4 eggs (or 8 egg whites for low fat / low cholesterol version)
2 cups sugar (or 1 cup Splenda and 1 cup sugar; or 1 cup sugar and 1 cup honey)
6 mashed bananas
2 cups applesauce
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons baking soda
4 cups flour
In a large bowl, mix all the ingredients in the order listed.
Optional Ingredients: (Add these ingredients as you wish)
1/2 cup raisins
1 cup chopped walnuts
1 cup chocolate chips
Fold the optional ingredients into the batter.
Preheat oven to 350 degrees. Pour batter into greased loaf pans.
* If baking two loaves, baking time is about an hour
* If baking four mini loaves, baking time is about 40-45 minutes
* If you choose to bake the batter into muffin pans, baking time is 30-35 minutes. Take special care to check on banana bread muffins during cooking. These tend to be less forgiving if overcooked.
Determine if banana bread is done by inserting a knife into the center. If knife is dry when you pull out, the banana bread is done.
Let cool. Freeze the banana bread you won't eat today. Just keep it in an air tight container in the freezer.
Enjoy!
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