Banana Bread II is a delightful treat that transforms overripe bananas into a moist and flavorful bread. With simple ingredients and easy steps, the recipe is perfect for any baking enthusiast looking to whip up a comforting loaf. Get ready to impress with your baking skills.
For ingredient substitutions, consider using unsweetened pumpkin puree or yogurt in place of applesauce for a different flavor profile. If you’re looking for a gluten-free version, almond or coconut flour could work, though adjustments in measurements would be needed. Be mindful of allergies, especially with eggs; a flaxseed or chia seed mixture can be a suitable replacement for egg whites.
Bread & Rolls
Banana Bread Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- 1/2 cup applesauce
- 1 cup granulated sugar
- 3 large egg whites
- 4 ripe bananas, peeled and mashed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Spray a 9 x 5 loaf pan with non-stick cooking spray to prevent sticking.
- In a mixing bowl, combine 2 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of ground cinnamon, then set aside.
- In a large bowl, whisk together 1/2 cup of applesauce, 1 cup of granulated sugar, 3 large egg whites, 4 ripe bananas (peeled and mashed), and 1 teaspoon of vanilla extract until well mixed.
- Add the flour mixture all at once to the wet ingredients and stir gently just until blended; don’t overmix to keep the bread tender.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a knife inserted in the center comes out clean.
- Allow the bread to cool completely in the pan before slicing.