"This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas. I usually freeze my old bananas until I have enough for a recipe or two. Just peel, break in half, and freeze in a plastic bag. To use, just thaw and add to mixing bowl. I have also used applesauce in place of the oil to make this low fat. It is not quite as moist, but the flavor is still just as good." Peggy modified by me Original recipe yield: 1 - 9 x 5 inch loaf

Ingredients

1/3	cup applesauce
1/2	cup honey
1	teaspoon vanilla
2	egg whites
1	cup bananas
1 3/4	cups whole wheat flour
1/2	teaspoon salt
1	teaspoon baking soda
1/4	cup water

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
   
   
2. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
   
   
3. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.
   
   

Categories

Breads, Dessert

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol

Bad points Very high in sugar Contains alcohol