I’ve basically been making banana bread since I walked outta the womb.
Okay that’s a total lie, but you get the point. I’ve been making naner bread for a loooong time.
My Great Grandma Bessie’s recipe is the only recipe I have ever used. I’ve literally never used another one because I have always been positive that no other recipe can compare.
I’ve toyed with the sacred recipe a few times, but it never stood a chance to the real deal. Until now.
It’s been a few years since I have attempted to adjust it, trying to making it a couple swaps to make it a little more nutrient dense. With a few more years of kitchen trial, error, and sheer luck under my belt, I’ve finally got it! And I am so excited to share!
Super moist. Super Naner-y. Won’t make you feel like you just ate a stick of butter + a bag of sugar (i.e. CRASH). Yet indulgent enough that you don’t feel like you’re eating cardboard (i.e. flavorless)
One Bowl Healthier Banana Bread
Yield: 1 large loaf; ~12 slices
- 2 very ripe bananas
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1/2 tsp vanilla
- 1/2 cup sugar
- 1/2 cup oat flour
- 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat oven to 350 degrees; grease and flour loaf pan, set aside
- In a large bowl, mash bananas with a potato masher until uniformly smooth
- Using rotary beaters, add in applesauce, eggs and vanilla
- Add in remaining ingredients and stir until just combined
- Pour batter into loaf pan and bake for ~50 minutes until golden brown and toothpick comes out clean
Rotary beaters are a MUST in this recipe! Both for nostalgia and the perfect amount of mixin’ action. However, I have, in fact, successfully made it the new-age electric ones (def not as fun!)