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Applesauce Banana Bread
This dessert is moist, dense and loaded with flavor. Very easy to make. Key ingredients are overripe bananas, applesauce and cultured low-fat buttermilk. No butter in this recipe. Tastes great without it. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Bread
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In large bowl, combine all ingredients including two tablespoons of light brown sugar (if using). Stir until well combined. Stir in chopped walnuts (if using). Batter will be watery if overripe bananas are semi-mushy. Batter will be “less watery” if overripe bananas are semi-firm. Both types will work in this recipe.
  3. TWO LOAVES: Grease two standard sized loaf pans (9″ x 5″ x 2-1/2″) with vegetable oil OR spray with vegetable oil cooking spray. Fill each pan with batter. Bake 1 hour or until knife inserted in center comes out clean.
  4. 12 MUFFINS: Grease two 6-cup muffin tins or add cupcake liners. Fill each cup with batter. Bake 25-30 minutes or until knife inserted in center comes out clean.
  5. Oven temps do vary. Reduce oven temp to 325 if bread starts browning after 15 minutes in oven.
  6. NOTES: Light brown sugar has molasses and will slightly change texture and taste. Omit if desired OR use 2 tablespoons of granulated sugar for more sweetness. After baking, cool completely. Place in a lidded container. Refrigerate overnight. Tastes even better after the next day.
Recipe Notes

Test baking soda by mixing 1/4 teaspoon of baking soda with 2 teaspoons of vinegar. If it bubbles and fizzes vigorously, it is good.  If it does nothing, the bad baking soda is bad.