We always have good intentions in our house of actually eating the bananas as…well bananas. But more often than not, we wind up letting them get brown and mushy–absolutely perfect for banana bread. This is an adaptation of the classic Better Homes and Gardens recipe for Banana Bread.
- 1 1/4 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 1/4 cup milled flax
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3 tsps baking powder
- 1/4 tsp salt
- 2 eggs beaten
- 2 cups mashed bananas (about 6 medium)
- 1 1/2 cup Splenda
- 1/2 cup applesauce
- Preheat oven to 350 degrees.
- Spray the bottom and sides of a large loaf pan (I think mine is like 9x6x3 or so)
- In a large bowl combine flour, flax, baking powder, baking soda, cinnamon, and salt. Make a well in the center and set aside.
- In another bowl, combine the egg, ananas, Splenda, and applesauce.
- Add wet mixture all at once to the dry.
- Stir until just moistened (batter will be lumpy)
- Spoon batter into prepared pan. Bake at 350 for 55 minutes or until wooden toothpick inserted near center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove loaf from pan and col on rack. The cookbook says to wrap and store overnight before slicing but that absolutely never happens in this house.