I buy bananas at the grocery store every other week. I like bananas; they make for a healthy snack, a quick breakfast on the go, and they prevent leg cramps. I also like the fact that if we don’t eat all the bananas I buy then I get to make banana bread. I think my husband likes this also, as I notice no one usually eats the last 2 or 3 bananas.
Like so many other weeks, I have 3 bananas left and they are starting to go bad. The key is to good banana bread is to make sure the bananas are overly ripe. Lucky for us the weather cooled off again today so I decided to make the banana bread as an afternoon treat. It turned out light and buttery with a perfect golden brown crust.
1 ¾ c. flour
2 ¾ t. baking powder
½ t. salt
3 T. butter
4 oz. applesauce
2/3 c. sugar
1 egg + 1 egg white
3 ripe bananas
1. Preheat the oven to 350 degrees.
2. Butter a loaf pan.
3. Stir together the flour, baking powder, and salt in a large mixing bowl.
4. In a medium bowl beat the butter, applesauce, and eggs together. Add the sugar and stir well.
5. Mash the bananas and add them to the butter mixture.
6. Add the flour mixture to the butter mixture. Beat until well blended.
7. Turn into a loaf pan and bake for 1 hour.