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Beautiful Banana Bread

What you need: 

nonstick spray
3 bananas
1/2 cup unsweetened applesauce
1/2 cup maple syrup
1/4 cup brown sugar
1 tablespoon ground flax seeds
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 to 1 teaspoon cinnamon
1/2 cup walnuts, chopped, optional

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan. In a large mixing bowl, mash bananas well with a fork or potato masher. Add applesauce, maple syrup, sugar, and flax seeds; mix to combine.
2. In a separate bowl, combine flour, baking soda, salt, and cinnamon; mix thoroughly. (Or you don't have to do this step if you don't feel like it, it works just as well to just dump all the dry ingredients into the wet without mixing first.)
3. Add the dry to the wet and stir until thoroughly incorporated. Add nuts if you're using them. Pour into prepared loaf pan, and bake for 50 to 60 minutes, or until the loaf starts to turn golden brown and the toothpick test is successful.
4. Remove loaf pan from oven and cool on a wire rack for 5 minutes. Transfer loaf to wire rack and let cool completely, or as long as you can wait.
Slice and enjoy.
Source of recipe: I came up with this recipe after mucking around with other banana bread recipes, trying to find one that suited my tastes.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I used this recipe to make muffins and the muffins stuck to the muffin papers pretty badly. The bread itself was delicious, but I think next time I'll add sub some canola oil for applesauce to make them less sticky.

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:)>>> Delicious. Looked lovely. Inside was very moist. Like another person said, ensure that it bakes long enough, as I can see how "stickiness" could be a problem for an undercooked loaf. Next time I might try halving the maple syrup and replacing it with something with a less distinct taste (I love maple syrup, but I don't know if others might find the flavour a little too 'note-able')

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This was a really good recipe! I had three overripe bananas sitting on my counter and suddenly had the desire to make banana bread. It took a bit of searching to find a recipe that calls for brown sugar instead of white, but I'm glad I finally found this one!

The only change I made was using 1/4 cup agave nectar instead of maple syrup, as another user suggested (we are out of maple syrup). The taste was fantastic but the bread was a bit undercooked. I cooked it for 55 minutes but the top was starting to burn so I pulled it out. Next time I'll cover the top in foil toward the end and leave it in for another 5 minutes. 

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So easy and so good. I didn't have any applesauce so I used 4 bananas and some oil like someone else recommended.It turned out great, I've eaten almost half of it and I took it out of the oven about 25 minutes ago, will definitely make this often!

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This recipe went over wonderfully.

I used a little less maple syrup. I also chopped up some pitted dates with my walnuts. It was nice and moist and everything banana bread should be.

I made 8 loaves to bring into work one day, and there was not one person who wasn't happy with their banana bread. It went so quickly too.

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I made this twice. It came out the same way both times. I don't know what I could be doing wrong. I didn't change one thing on the recipe. My bread came out really dark almost burnt looking & the inside was also dark & sticky. The bread tasted horrible. I'm so confused. Looking at other replies to this recipe I thought this recipe would be a winner.  I've made zucchini bread using a recipe from here & it came out great all 8 times. We're sort of getting tired of zucchini bread & wanted something new. I checked out other banana bread recipes & they all basically have the same ingredients. I guess banana bread will not be a usually in my house. This makes me really sad. I have just committed to be a vegan & am trying to convince my husband & two young kids to do the same. Zucchini bread & burnt banana bread is not going to do it.

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Beautiful is right - this looked AMAZING just out of the oven. I swapped pecans for walnuts, and used 1/4 cup maple syrup and 1/8 cup agave nectar and it was perfectly sweet. This is going to be my new go-to banana bread! I can't believe how healthy it is!

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This was really good. I only made a few changes. I didn't have any applesauce so I added a little oil (maybe 1/8 cup?) and added and extra banana. I also used half whole wheat flour half regular flour. And I added some chocolate chips. It was soooooo yummy! My little brother (who dislikes anything healthy) ate like half the pan! Thanks for the recipe!

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This bread is on the sweet side, as banana breads go.  It's moist, but holds together extremely well.  Plus, it's not overly sensitive about baking times.  I baked mine a bit longer than probably minimally necessary and it was still moist.

I had a lot of ripe nanners, so I made a triple batch, including muffins, a 9x11 pan, and a loaf.  I baked the muffins for 35 minutes, the 9x11 pan for 50 minutes, and the loaf for 60 minutes.

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;)b This is the best banana bread I've ever made! I followed the recipe exactly and it turned out beautifully, moist and tasty! Thank you! :)>>>

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