I love banana bread! I mostly make this recipe when I have a few too many bananas that have not been eaten before ripening.
Once I have 3-4 bananas on their way out I know... it is time!!! I do like to use a few healthy substitutions for ingredients. This allows us to really enjoy the bread without worrying too much about the sugar and carb intake for the day. If you wish to lower the amount of sugar in the recipe nix the honey. If I have a local honey on had I do add to my recipe, but this is optional!
Here is what you need: 3-4 ripe bananas 3/4 cup of milk 1 cup of applesauce 1 egg 2 tablespoons of honey ** optional 1 1/2 cups of flour 1/2 cup of brown sugar 1 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon of salt 3 packages of instant oatmeal ** (Have fun with this! I've used banana, blueberry, or peach before!) cinnamon We wrap this up in a few simple steps! 1. Preheat oven to 350 degrees 2. Mash up bananas and mix in all the wet ingredients 3. Mix up all the dry ingredients 4. Pour mixture in baking pan or muffin tins. 5. Place in the oven! For my mini muffin pan I generally will cook for 30 mins. For a loaf I would do 45 mins.
It is really important to watch this while baking. The addition of the oatmeal helps absorbs the moisture while baking. This recipe in the oven too long with result in DRY bread.
When there is about 10 mins left on the timer I do the good ole proven toothpick trick. Insert toothpick if it comes out clean - take them out! If there is still some batter on it, let the 10 mins finish out!
This bread tastes amazing with a bit of cream cheese. Perfect make ahead muffins with coffee for a healthy yet satisfying breakfast!