Hi Everyone! Yesterday was Labor Day here in the US, which meant a wonderful long weekend! The most unbelievably thing happened, Houstonians actually enjoyed a relatively mild Sunday and Monday, the highs were in the low 90’s! We took advantage of the weather and got to enjoy sitting outdoors for a while, people watching and having a snow cone can be very entertaining!
Little girl wanted to do some fun activities while she was out of school on Monday, I couldn’t think of any crafty things to do, so baking was the next thing on our agenda. There were some frozen bananas in the freezer that I’ve been wanting to use, though after so many attempts of making banana breads and never been that successful at it, I was not sure whether this was going to be the best idea. I decided to look for something healthier, which normally means less tastier, but who knew this recipe actually turned out to be a big winner! Instead of butter I used apple sauce, which made the bread real moist and tasty. After the initial tasting and photo taking, I devour a second piece quickly while telling myself it’s really not big of deal since it’s so low in fat. Haha, Hooray to healthy recipes!
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/4 cup apple sauce
- 2 eggs
- 1 large ripe mashed bananas
- 1/4 cup soy milk (can substitute for milk or water)
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cream of tartar
- Preheat oven to 350 degrees F (175 degrees C). Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
- In a medium bowl, beat the sugar and margarine or apple sauce until smooth and creamy. Beat in the eggs, soy milk and bananas with the sugar mixture until it is well blended.
- Mix in the flour, baking soda, salt and cream of tartar just until the mixture is moistened. Be sure to scrape the sides of the bowl to blend all ingredients.
- Bake at 350 degrees F (175 degree C) for about 60 minutes. Bread is done when the top is firm to the touch and a golden brown color. Time will vary according to loaf size and oven type. When bread is removed from oven, allow it to cool on it’s side for 10 minutes, then remove from pan and let cool on a rack. This bread is also excellent if you add mini chocolate chips or small fruit pieces to the mix just before baking.
Adapted from All Recipes