Recently I mentioned that I would stop with the dinner tonight posts and start back with the baking posts. Coincidentally, I mentioned this the last time I had apples – Caramel Apple Pork Chops.
And yes, I did the very next day get started on my elite baking skills. And yes, my bread was tasty. I very nearly cried when I tasted it. There’s just something holy about warm bread.
Pardon the iffy photo. I just can’t seem to take a good photo, probably because I wanted to eat the entire loaf and my husband was hovering over me. He thinks this is a silly hobby, ya’ll. Blogging about the recipes I make, I mean. He fully approves of me baking.
Recipe beneath the cut!
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Bananas -- ripe
1 Cup Sugar
3/4 Cup Cinnamon Applesauce (I used Motts)
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Teaspoon Salt
2 c Flour (White Lily)
Preheat oven to 350 F. Place bananas in a large bowl and mash with
electric mixer. Stir in sugar and let stand for 15 minutes.
Add applesauce and eggs and beat well. Add remaining ingredients and
mix thoroughly. Pour into 9"x5″ loaf pan coated with nonstick vegetable
Bake for 45 minutes, or until a wooden toothpick inserted in the center
of the loaf comes out clean. Mine ended up taking over an hour to cook, and towards the end there I needed to cover the bread with aluminum foil. In this recipe, a cake tester or a tooth pick is your best friend.
Remove from oven and let stand 10 minutes before removing from pan. Cool on wire rack.