Banana Bread
- Total Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Oil for greasing pan
- 2½cups cake flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1teaspoon ground cinnamon
- ½cup applesauce
- 1cup granulated sugar
- 1½egg whites
- 2cups very ripe bananas, peeled and mashed (abut 6 medium bananas)
- 1teaspoon vanilla extract
Nutritional analysis per serving (16 servings)
166 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 2 grams protein; 129 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Lightly grease 9-by-5-inch loaf pan with oil.
- Step 2
Combine flour, baking powder, baking soda and cinnamon.
- Step 3
Whisk together applesauce, sugar, egg whites, bananas and vanilla. Add flour mixture all at once and stir gently to blend. Do not overbeat.
- Step 4
Pour batter into prepared loaf pan and bake 45 to 50 minutes or until a knife inserted in center comes out clean. Cool bread completely before slicing.
Private Notes
Comments
I made this into muffins instead by leaving them in the oven for about 18 minutes. This recipe is not sweet, and the batter has a nice spring to it.
This is very easy and quick to make. I reduce the sugar to 3/4 cup. To substitute the cake flour, I put 4T. cornstarch in a 2 1/2 cup container. I then fill the container with all purpose flour. Sift with 1 tsp. cinnamon.
We ran out of eggs so threw in our « chia pudding » 1/4 cup chia seeds mixed with apple juice overnight. We then grated in some apples to also pump up the fibre. We reduced the sugar since the recipe was already a bit on the sweet side.
This is very easy and quick to make. I reduce the sugar to 3/4 cup. To substitute the cake flour, I put 4T. cornstarch in a 2 1/2 cup container. I then fill the container with all purpose flour. Sift with 1 tsp. cinnamon.
We ran out of eggs so threw in our « chia pudding » 1/4 cup chia seeds mixed with apple juice overnight. We then grated in some apples to also pump up the fibre. We reduced the sugar since the recipe was already a bit on the sweet side.
I made this into muffins instead by leaving them in the oven for about 18 minutes. This recipe is not sweet, and the batter has a nice spring to it.