Continuing with the trend of posting something good-for-me (and you) each week, I present Everyday Banana Bread.
You see, my family's banana bread recipe uses Crisco and Bisquick. It sure is tasty. I especially liked the way my grandma always put vanilla frosting on the top of it. I picked up that habit too once I started making it on my own.
However, I wanted to start making a banana bread that I can eat for breakfast. Something without a lot of sugar because most of us have learned the hard way that sugar for breakfast won't make us any peppier come Monday morning at 10am.
I topped this with a little natural peanut butter and a drizzle of honey.
Everyday Banana Bread
2 mashed bananas
1 egg
1 t. vanilla
2 T. unsweetened applesauce
2 T. apple butter
2 T. oil (I used canola)
1/3 cup brown sugar (You could use molasses…I just didn't have any.)
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 cups flour
With an electric mixer, combine the bananas, egg, vanilla, applesauce, apple butter, oil, and brown sugar. In a separate bowl, stir together the baking powder, baking soda, salt, and flour. Add to the wet ingredients.
Pour into a greased 9x5 loaf pan and bake at 350 degrees for 40-50 minutes.
(Note: You could also do this in an 8x8 pan and just adjust the baking time.)
My other favorite breakfast breads:
