We produced a perfectly moist loaf with intense banana flavor by trading greasy oil for an equal combination of rich butter and lightly sweetened applesauce. Prepare a loaf Sunday night, and refrigerate, wrapped, for up to five days to cover your work day breakfasts. Microwave for ten seconds to rewarm. You’ll definitely look forward to your work week.
Banana Bread
Prep time
Cook time
Total time
Author: The Perfect Portion
Recipe type: Breakfast
Makes: 12 Breakfast portions
Ingredients
- Nonstick cooking spray
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- ¼ cup butter, softened
- ¼ cup applesauce
- 3 large ripe bananas
- 2 large eggs, beaten
- ½ teaspoon vanilla extract
Directions
- Preheat the oven to 350°F, and spray a 9 x 5-inch loaf pan with nonstick cooking spray.
- In a large mixing bowl, stir together the flour, baking soda, baking powder, and salt.
- In a separate mixing bowl, cream together the sugar, butter, and applesauce.
- Using a potato masher or food processor, mash the bananas into a thick paste.
- Stir the mashed bananas, eggs, and vanilla extract into the sugar mixture.
- Add the wet ingredients into the dry ingredients, mixing together just until combined into a batter.
- Spread the batter into the prepared baking dish, and smooth out the top.
- Bake for 1 hour, or until the center is springy to the touch. Let cool 30 minutes before slicing. Slice into 12 (¾-inch-thick) slices to make 200 calorie portions. Slice each slice in half vertically to make 100 calorie (half slice) portions.
HELPFUL TIP: For the easiest release of the cooked bread, lightly flour the loaf pan after spraying with the nonstick cooking spray.
Serving size: ½ slice Calories: 100
This is the beat recipe for ONE perfect loaf of banana bread. I will be using this from now on.