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
2 eggs
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.
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RiverGirlDesigns
Deanna Duncan-Allen is an artist working several media including glass, metals and recycled materials to create jewelry and functional items as well as a freelance writer / photographer.
Throughout her career, Deanna has been published as a writer and photographer in a variety of magazines and newspapers throughout the Rocky Mountain region including the Arvada Sentinel, Focus on Denver, Cherry Creek Locale, Fort Lupton Press, Broomfield Enterprise, Rocky Mountain Sports and Fitness, Drinking Water and Backflow Prevention, Women's Edition and most recently, The Polymer Arts magazine. She has worked in public relations and marketing specializing in assisting small businesses tell their stories through traditional and digital media. She is the former editor and publisher of Cherry Creek Focus newspaper.
Extremely active in the Colorado soccer community, Deanna works for the Colorado Soccer Association as the Colorado Soccer Referee Program registrar and online learning coordinator. She is a USSF certified assignor, state instructor, assessor and referee, and continues to help develop and deliver educational program materials to new and recertifying referees throughout Colorado.
Certifications and Education: BA Journalism, Metropolitan State College of Denver; PMCC Level I and Level II Certification; USSF Youth Module Coaching Certification; USSF “E” License; NSCAA Regional Diploma; USSF Grade 05 (State) Instructor, USSF Grade 07 Assessor; USSF Grade 08 Assignor; USSF Grade 07 Referee
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This sounds rather easier than my favorite banana bread. I will have to try it!
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I think the secret is letting the banana mixture rest before adding the flour. Seems to have made a difference
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