It's been a busy few weeks around our house, but I had a bunch of bananas sitting on the counter that were past their prime, so it was definitely time for some banana bread. I like banana bread to have lots and lots of banana flavour, so with 5 bananas this one hit the spot. This recipe can also be made with whole wheat flour, which makes it a pretty good breakfast on the go. This one loaf lasted us all week for breakfast and lunch snacks.
- 1/2 cup butter
- 3/4 cup brown sugar, lightly packed
- 3 eggs (I used 2 duck eggs)
- 2 1/4 cups flour (all purpose or whole wheat)
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 3/4 cup mashed over-ripe bananas (about 5 medium sized ones)
- 1/4 cup unsweetened applesauce
- 2 tsp vanilla
- 1 cup pecans, chopped (or you could use chocolate chips)
Preheat oven to 350F. Lightly grease a 9 x 5" loaf pan.
In a mixing bowl cream the butter and brown sugar together. Add the eggs one at a time, mixing in between until fully mixed. Add the mashed bananas, applesauce and vanilla and mix all together. In another small bowl, stir the flour, baking soda and salt together.
Add the flour mixture to the banana mixture and stir just until they come together...don't over-mix! Fold in the pecans then pour the batter into the prepared loaf pan. Bake on the middle rack for 60-75 minutes or until a toothpick comes out with only a few crumbs on it. Let the loaf cool in the pan for at least 10 minutes before moving it to the rack and allowing it to cool.