Everyday Banana Bread

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:

Apple Butter Bread

Whole Wheat Pumpkin Bread

Healthy Cranberry and Orange Scones