Banana Bread Recipe
When I have ripe bananas on my counter, I always crave this moist banana bread recipe made healthier with applesauce in place of butter.
12 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 123 kcal | Sugar | 4 g |
| Carbs | 29 g | Cholesterol | 16 mg |
| Protein | 3 g | Sodium | 165 mg |
| Fat | 3 g | Fiber | 2 g |
| Sugar | 4 g | ||
| Cholesterol | 16 mg | ||
| Sodium | 165 mg | ||
| Fiber | 2 g |
Prep Time: 15 min Cook Time: 45 min Total Time: 70 min
Ingredients
baking spray
3 large ripe bananas, (11 oz in weight or 1 1/3 cup total), mashed chunky with fork
1 1/2 cups unbleached all purpose flour, (8 ounces total weight)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 tsp salt
2 tablespoons coconut oil, butter works too
1/2 cup light brown sugar, I used Lakanto monk fruit 3.2 oz
1 large egg
1/3 cup unsweetened apple sauce
1 1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Grease a 8×5 inch loaf pan with baking spray.
In a medium bowl, combine the dry ingredients; flour, baking powder, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream coconut oil, apple sauce and sugar with an electric mixer or stand mixer. Add egg and vanilla, and beat at medium speed until thick.
Scrape down sides of the bowl.
Add 1/2 of the dry ingredients and blend at low speed until combined, add remaining 1/2 of the dry ingredients and the mashed bananas and blend at low speed until batter is combined. Do not over mix.
Pour the batter into the loaf pan and bake on the center rack for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean, but moist.
Let the pan cool at least 10 minutes, bread should be room temperature before slicing.