Banana Bread by Millie Peartree
6
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 50 min • Serves: 12 • Difficulty: Easy
This banana bread is so moist, you won’t believe there’s no butter or oil in it! Customize this recipe to your liking: Swap applesauce with an equal amount of vegetable oil, canola oil, or melted coconut oil. Use your favorite dairy-based or other plant-based milk instead of almond milk. And another flavor profile by stirring a half cup of chopped pecans, walnuts, or chocolate chips into the batter.
Ingredients
Maple syrup
0.5 cup(s)
Unsweetened applesauce
0.333 cup(s)
Egg(s)
2 item(s), large
Banana(s)
2 medium
Plain unsweetened almond milk
0.25 cup(s)
Baking soda
1 tsp
Vanilla extract
1 tsp
Table salt
0.5 tsp
Ground cinnamon
0.5 tsp
All-purpose flour
1.75 cup(s)
Banana(s)
0.5 cup(s)
Instructions
1
Preheat oven to 350°F. Coat a 9- X 5-inch loaf pan with cooking spray.
2
In a large bowl, combine applesauce and maple syrup, and then whisk in eggs. Stir in mashed bananas and milk, and then stir in baking soda, vanilla extract, salt, and cinnamon. Stir in flour, just until combined, and then gently fold in sliced banana.
3
Pour batter into prepared pan and spread into an even layer. Bake until a tester inserted into center of bread comes out clean, about 50 minutes. Carefully transfer loaf to a wire rack to cool before slicing into 12 pieces.
4
Serving size: 1 piece
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