Think tasty quick breads can’t be a little healthier? This recipe wants to prove you wrong. They have a little less sugar than usual, resulting in a delicate sweetness. They also substitute applesauce for oil, leaving them deliciously moist. The batter works well as a sliced loaf as well as muffins. I had so many ripe bananas to use up, I doubled the recipe and made both!
Banana Applesauce Bread
(Original recipe: Dinner Then Dessert)
2 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup sour cream
2 ripe bananas, mashed
2 tsp vanilla extract
1/2 cup applesauce
1/2 cup brown sugar, packed
1/3 cup granulated sugar
Preheat your oven to 350F. Line a loaf pan with parchment paper or a put 12 muffin liners into a cupcake tin.
In a large bowl, whisk together the eggs, sour cream, vanilla extract, and bananas until smooth. Whisk in the brown sugar, granulated sugar, and applesauce until smooth.
In a separate bowl, sift the flour, baking soda, cinnamon, and salt together. Add the dry ingredients and whisk together until just combined.
To make a loaf: pour the batter into a loaf pan. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
To make muffins: fill liners almost all the way to the top with batter. Bake at 350F for 25 minutes, or until a toothpick inserted comes out clean.