Description
This banana bread recipe is a delightful twist on the classic, incorporating both white and wheat flours for a perfect balance of tenderness and nutty flavor. The addition of applesauce keeps it incredibly moist, while the blend of brown and white sugars adds a depth of sweetness. It’s a simple, comforting bake that’s perfect for breakfast, a snack, or even a light dessert.
Ingredients:
- 3 ripe bananas, mashed
- 3 large eggs
- 1/2 cup salted butter, melted
- 1/2 cup unsweetened applesauce
- 1/4 cup packed brown sugar
- 1/4 cup granulated white sugar
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup all-purpose (white) flour
- 1/2 cup whole wheat flour
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease a standard loaf pan (approximately 9×5 inches) and lightly flour it. This prevents the bread from sticking.
Step 2: In a large bowl, mash the ripe bananas until smooth.
Step 3: Add the melted butter, applesauce, eggs, brown sugar, and white sugar to the mashed bananas. Mix well until everything is thoroughly combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking powder, and baking soda. This ensures that the leavening agents and spices are evenly distributed.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough bread.
Step 6: Pour the batter into the prepared loaf pan, spreading it evenly.
Step 7: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
Step 8: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from becoming soggy.
Why you’ll love this recipe:
This banana bread is incredibly moist and flavorful, thanks to the ripe bananas and applesauce. The combination of white and wheat flours gives it a wonderful texture, and it’s perfectly spiced with cinnamon. It’s also a great way to use up those overripe bananas!
Serving Suggestions:
- Serve warm with a pat of butter.
- Toast a slice and spread with cream cheese or peanut butter.
- Enjoy it as a side with your morning coffee or tea.
- Add chocolate chips or walnuts to the batter for extra flavor and texture.
- Make banana bread French toast for a decadent breakfast.
Tips:
- Use very ripe bananas for the best flavor and sweetness. The more brown spots, the better!
- Don’t overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough bread.
- If the top of the bread starts to brown too quickly, tent it with foil during the last 15-20 minutes of baking.
- To test for doneness, insert a wooden skewer into the center of the bread. If it comes out clean, the bread is done.
- Let the bread cool completely before slicing to prevent it from crumbling.
Preparation Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 5-15 minutes
Nutritional Information: (Per slice, approximate)
- Calories: 250
- Protein: 5g
- Sodium: 200mg
Conclusion:
This banana bread recipe is a guaranteed crowd-pleaser. It’s easy to make, incredibly delicious, and perfect for any occasion. Whether you’re looking for a quick breakfast, a satisfying snack, or a simple dessert, this banana bread is sure to hit the spot. Enjoy!
Questions and Answers:
Q1: Can I use frozen bananas for this recipe?
A: Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before mashing.
Q2: Can I substitute the applesauce with something else?
A: If you don’t have applesauce, you can use an equal amount of plain yogurt or sour cream.
Q3: Can I add nuts or chocolate chips to the batter?
A: Absolutely! Add about 1/2 cup of chopped walnuts, pecans, or chocolate chips to the batter before pouring it into the loaf pan.
Q4: How should I store the banana bread?
A: Store the banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Q5: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose and whole wheat flours with a gluten-free all-purpose flour blend. Make sure to check the label to ensure it contains xanthan gum or add a teaspoon of xanthan gum to the dry ingredients for better texture.
