Desserts

Banana Bread
(Makes 20 slices)

This is one banana bread recipe you should actually ripen bananas for. It's low in fat, yet very moist with a rich taste.

  • 2 Tbsp unsalted butter, softened or Canola oil
  • ¾ cup unsweetened applesauce
  • ¼ tsp salt
  • 2 ½ c. sugar
  • 4 eggs or 1 c. fat-free substitute
  • 1/2c. non-fat sour cream
  • 1 Tbsp vanilla
  • 3 1/2c. whole-wheat pastry flour (from Abenakis Mills)
  • ½ tsp baking soda
  • 5 very ripe bananas, well-mashed
  1. Preheat oven to 350F. Lightly coat two 8" x 4" loaf pans with no-stick spray.
  2. In a large bowl, using an electric mixer beat the butter or oil, applesauce, salt, sugar, eggs, sour cream and vanilla.
  3. In a small bowl, mix the flour and baking soda. Pour into the egg mixture. Add the bananas. Stir just enough to incorporate the ingredients.
  4. Pour the batter into the prepared pans. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out moist but not wet.
  5. Cool the bread slightly in the pans, then remove and cool on a rack.