Another-Banana Bread Recipe

Yup...another banana bread recipe!
Use up those extra ripe bananas. In fact, maybe your not in the mood to make banana bread but the bananas have already ripen? Peel and place in a ziploc and freeze. Make sure to label the bag, the amount of bananas and date. Before the freezer vortex takes over and they become another mystery bag in your freezer.
This makes about two loaf pans, or one Bundt cake. Also could make about 12 muffins. (There was a lot of ripe bananas in the pantry)
You can reduce for a smaller batch, but baking time will need to be adjusted.

6 Ripe bananas, peeled and mashed

2 cups All Purpose FlourFlour can be interchangeable- either all whole wheat, or AP

2 cups Whole wheat flour Flour can be interchangeable- use all AP or all whole wheat

2 tsp Baking soda

½ tsp Salt

2 Eggs

2 cups Sugar

1 cup Applesauce Canola oil can be substituted

4 tbsp Milk

1 tsp Vanilla extract

1 cup Finely chopped walnuts

Preheat oven to 325 degrees. Lightly grease pans, Bundt pan or muffin tins.

In a medium bowl mix together dry ingredients; flour, baking soda, salt.

In a large bowl mix sugar, eggs and applesauce. Stir until combined.

Add dry ingredients to bowl. Stir until combined. Then add bananas, vanilla, milk and walnuts. Gently stir, just until combined.

Pour into prepared pan. The bread will expand when baked, so don’t fill batter to top of pan, leave at least an 1 inch of room.

Bake for 60-70 minutes. Test doneness of bread by poking with a toothpick or bread knife and if it comes out clean.

Slice and enjoy warm with butter alongside your favorite hot beverage.

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Another-Banana Bread Recipe