Dairy, Egg and Nut free Banana Bread
Banana Banana Bread
This banana bread is probably the most moist and
delicious banana bread I've ever had!
It's got a great big banana flavor and
Charlize begs for it for breakfast, lunch and dinner.
A loaf rarely lasts more than two days at our house.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 Dairy free butter (I use Earth Balance Vegan Buttery Sticks)
- 3/4 cup brown sugar
- 1/2 cup apple sauce
- 2 1/3 cups mashed overripe bananas
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter, brown sugar and applesauce. Stir in bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 65 to 75 minutes. When I make this bread I check to see how doughy the center is with a toothpick. If it comes out extra doughy then add another 5 to 10 minutes. Since there are no eggs in this bread you don't have to worry if the center is not completely cooked because with all the bananas and applesauce it tends to be extra moist. Letting the bread cool completely will set the center without having to overcook it. Once the top of the bread is a dark brown it should be done. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. * If you find that the bread is a little too moist for your liking you can cut back on the applesauce by 1/4 cup.
Hope you enjoy this recipe just as much as we do!!!
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