Banana Applesauce Bread

I’ve been trying to find a truly great banana bread recipe for years. this is it!

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YIELD

12 muffins

TEMPERATURE:

350 ° Fahrenheit

BAKING TIME:

20 minutes

GOOD FOR:

any day

Introduction

About this Recipe

Banana Applesauce Bread made with bananas, applesauce, sour cream, butter and walnuts takes like the banana bread I remember from childhood. Adapted from NYT easy banana bread.

Ingredients

2 large eggs ( or 3 medium)
1 1/2 cups mashed bananas (about 3 ripe bananas)
1/4 cup applesauce
½ cup butter, melted and slightly cooled
¾ cup dark brown sugar, packed
1 teaspoon vanilla extract
¼ cup sour cream

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cinnamon
Optional – 1 cup chopped walnuts

Step by Step Instructions

Step 1

Preheat oven to 350°F. Grease an 8 – or 9-inch loaf pan with oil and line the bottom with parchment paper or reusable nonstick foil.

Step 2

Sift together dry ingredients (except sugar) and fold in walnuts if using.

Step 3

In a large bowl, whisk together the eggs, mashed bananas, butter, sour cream, brown sugar and vanilla until smooth.

Step 4

In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. (If using walnuts, fold them in at this stage.) Add the dry ingredients to the wet ingredients and fold in just until the flour is fully incorporated, making sure to scrape the bottom of the bowl. Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the centre of the loaf comes out clean.

Step 5

Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature.

RECIPE

Banana Applesauce Bread

2 large eggs (3 medium)
11/2 cups mashed bananas (about 3 ripe bananas)
1/4 cup applesauce
½ cup butter, melted and slightly cooled
¾ cup dark brown sugar, packed
1 teaspoon vanilla extract
¼ cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cinnamon
Optional – 1 cup chopped walnuts

instructions:
Heat the oven to 350 degrees. Grease an 8- or 9-inch loaf pan with oil and line the bottom with parchment paper or reusable nonstick foil.

In a large bowl, whisk together the eggs, bananas, butter, sour cream, brown sugar and vanilla until smooth.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. (If using walnuts, fold them in at this stage.) Add the dry ingredients to the wet ingredients and fold in just until the flour is fully incorporated, making sure to scrape the bottom of the bowl. Transfer the batter to the prepared pan, smoothing the surface into an even layer with a spatula, and bake for 55 to 65 minutes, until a toothpick inserted into the centre of the loaf comes out clean.

Cool for 20 minutes in the pan. Run a paring knife around the sides of the banana bread and remove the loaf, transferring it to a wire rack to finish cooling. Peel off the parchment paper before slicing. Serve warm or at room temperature. Banana bread will keep for up to 3 days, covered, at room temperature.