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Best Ever No Fat Banana Bread

What you need: 

2 very ripe bananas, mashed
1/3 cup unsweetened applesauce
2/3 cup sugar
2 egg substitutes (http://vegweb.com/index.php?topic=7678.0)
1/4 cup water or nondairy milk
1 2/3 cups flour (I use whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
cinnamon, to taste

What you do: 

1. Preheat oven to 325 degrees F and spray a 9" square pan with non-stick cooking spray. If using a standard loaf pan, increase heat to 350 degrees F.In a large mixing bowl, mix together first 5 ingredients (through water) until well incorporated.
2. In a medium bowl, mix the remaining ingredients. Dump flour mixture into the wet and stir just until uniformly moist. Do not overmix! Depending on the type of flour you use, you may need to add a little extra water or milk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.
3. Dump into prepared pan and give it a couple shakes to distribute the batter. Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf pan, increase baking time.)
4. Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool 10 minutes before cutting into squares or slices.
Cover and hide the bread so no one else eats it!

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
16
Recipe Category: 

SO HOW'D IT GO?

Just made this again today with half whole grain barley flour and half whole wheat flour. Usually I add in pecans, dates and walnuts (and I reduce the amt of agave I sub in because of the dates.) However, this time I skipped those and added in a ton of millet instead. It was so delicious!! I ate half the pan and the other half is sitting on the countertop loudly calling my name. Next time perhaps I'll try adding in chia seeds Smile

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This comes out terrific for me, I keep making it whenever my bananas at home are ripe.

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Made this with a low-carb flour, came out well
Will be making it again, thanks for the recipe

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So yummy!  I haven't made banana bread in forever and it was just what I needed :)
Might add more banana next time and maybe a little sugar on the crust.

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I used sweet n low for the sugar, and woah nelly, that was a bad idea. I won't do that again. It smelled so delicious, and I know it would have worked had I not used a sugar substitute. I took one bite and almost hoarked in the sink. Don't use fake sugar for this! :-\

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Ok- YUM!  This was my first time making banana bread (or in my case, muffins) and I highly recommend this recipe!  I doubled the recipe and instead of egg I used ground flax seed (2 tablespoons of ground flax and 6 tablespoons of water- or double that if you are also doubling the recipe).  I am not used to using sugar but I did use regular organic sugar in this case so I did find it sweet but also topped it with ground up walnuts.  18 regular muffins were made and 12 minis- of course, a few are missing while the rest cool  ;)

Thanks for sharing the recipe!

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What should I use instead of sugar? I like to eat healthy all-around not just staying away from meat & dairy but also sugar bc it's terrible for you...any suggestions? I've used applesauce, agave and dates before anything else?

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This was really good, but it didn't cook all the way in the middle.  We just cut around that part and ate the rest.  I added chocolate chips to one loaf, which rocked!  =)  Thanks!

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I really loved this recipe! I didn't have any baking soda so i put in just under a teaspoon of baking powder instead. It took a while to cook as well, about twice the recommended time. my family loved it though! my incredibly carnivorous father is demanding that I make it  again for his birthday in a couple of weeks. Great job!

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I made a dozen banana trail mix muffins with these and they were a hit!
Substitutions: oil in lieu of applesauce, no egg substitutes, needed about 1/3 cup more soymilk, extra cinnamon, extra nutmeg, extra pumpkin spice, raw sunflower seeds sprinkled on top.

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