I know that many of you live in sunny, warm places where it actually feels like summer but up here in Seattle, mother nature still can’t make up her mind. It’s been a monsoon for the past week, and I gotta say, it’s getting a little old. Someone remind me again why I don’t live in San Diego?
The only nice thing about the fall-like weather is that baking doesn’t seem so crazy when it’s not 80 degrees outside. And when you’re having a bad week, is there anything more therapeutic than baking a warm, comforting loaf of banana bread? Not to me, my friends.
Also, this is kinda a healthy version of banana bread. It may not be the BEST EVER (but when I find the BEST EVER banana bread recipe, I will most certainly share it), but because it’s healthy (kinda), I’m OK with that. Also, that makes it totally acceptable to eat for breakfast, lunch and dinner. Right? Just say yes.
Ingredients:
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 c. sugar
- 2 eggs
- 1/3 c. applesauce
- 4 ripe bananas
- 1 tbs. vanilla
Instructions:
- Preheat oven to 365 degrees. Lightly grease pan.
- Combine flour, baking soda, cinnamon, nutmeg, and sugar. Stir in eggs, applesauce, bananas, and sugar.
- Bake approximately 45 minutes — don’t cook too long! Remember, it will continue to bake in the pan once removed from the oven and you want to keep it nice and moist. Also, does anyone else agree that “moist” is kind of a gross word?
Yields: Well, depends how big your loaf pan is. If you have a 9″x5″, then one loaf. If yours is a little smaller, like mine, then it will make one regular sized loaf and one baby loaf. I do this intentionally, because I always add chocolate chips to the baby loaf. Yeah. I like chocolate.
Recipe from: I wish I could tell you, but I scribbled it down on a piece of paper, lord knows from where, years ago and it’s lived in my recipe book ever since.
Peonies and Pomegranates 