A couple weeks ago, I noticed that ripe bananas were taking over our little freezer so I researched for a good banana bread recipe. The one I settled in was from Cooks.com and seemed pretty straight forward.
3 ripe bananas
1 cup sugar
1/2 cup applesauce
1 tsp baking soda
1 tbsp baking powder
1 tsp salt
1 tsp vanilla extract
2 cups flour
I added chopped walnuts because banana bread isn’t complete with walnuts IMHO. That first attempt, I baked at 350 degrees for 45 minutes as called for in the recipe. Toothpick didn’t come out clean so I baked the loaf for another 15 minutes. After letting it cool, I was disappointed to find out that the very center of both loaves were still sticky. It was delicious but not what I wanted.
Today, after more of those frozen ripe bananas fell out of the freezer, I decided to try again. I followed the recipe very closely this time, including letting the bananas and sugar mixture stand for 15 minutes before mixing the rest of the ingredients in. My only variations to the recipe were again to add walnuts and to use all purpose while wheat flour.
Into the oven the loaf pans went. At an hour, I used the famous toothpick test and decided they weren’t quite ready. After 15 more minutes for a total of 1 hour 15 minutes, out of the oven they came to cool. And they look and taste great!
If you want the complete recipe, including the optional frosting, visit Cooks.com and look for Banana applesauce bread.