RCI-BR.003.0417.001
The Best Banana Bread
This is great the second day and freezes great, too. If you have enough bananas make two and freeze one.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 3 large
- 1 cup
- replacement for 1 egg (can be 2 egg whites or one egg white and ⅓ cup non-fat yogurt if you use those things)1 unit
- applesauce (baby applesauce is best4 tbspbut any other is fine)
- 1½ cups
- 1 tsp
- 1 tsp
Method
1
Preheat oven to 350°F (175°C) and lightly grease a 9-inch loaf pan.
2
Peel the bananas and place them in a large mixing bowl, then mash with a fork until mostly smooth with some small lumps remaining.
3
Add the sugar to the mashed bananas and stir until well combined, breaking down any remaining large banana pieces.
4
Stir in the egg replacement and applesauce until the mixture is smooth and evenly incorporated.
5
In a separate bowl, whisk together the flour, baking soda, and salt.
6
Pour the dry ingredients into the wet ingredients and stir gently until just combined, being careful not to overmix; the batter should be slightly lumpy.
7
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8
Bake for 50–55 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
55 minutes
9
Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.