It’s been a while…I know. Pregnancy and working at 4 am most mornings kept me busy and so tired. Now that that phase is over I am planning on resuming!
This recipe is a sure winner! It’s light, flavorful, and low fat. And best of all it’s gluten and dairy free! I like to keep quick breads on hand for a fast breakfast or a not too sweet snack.
1 cup mashed bananas (about 2)
1 tsp baking soda
1/2 cup applesauce
1/4 cup oil
3/4 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cup Better Batter Flour
1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees. Grease a 8×4 inch loaf pan.
In a small bowl combine banana, baking soda, and applesauce. Set aside.
Next combine the flour, cinnamon, baking powder and salt in a small bowl. In another bowl, use your mixer to beat the egg, brown sugar and vanilla until fluffy. Add in the banana mixture and mix until well combined. Lastly dump the flour mixture in and stir just until moistened.
Scoop into prepared pan and bake for 45-55 minutes or until a toothpick comes out dry.
I covered the bread with foil for the last 10 minutes or so of baking so that it would not get overly browned on top.
This is a great recipe to use your toaster oven with! Since you might not want to heat up your entire kitchen.
If you want to make this extra special add in some chocolate chips or chopped nuts.
