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Superior and moist banana bread
recipe
375
degrees
2
(9x5x2) loaves or 4 mini-loaves
Ingredients:
1
cup banana, mashed
1 ½ cup sugar
¼
cup applesauce
½
cup vegetable oil
1
TBSP lemon juice
1
cup of milk
2
eggs, beaten
1
cup ground whole oats*
2 ½
cups flour
2
tsp baking soda
½
tsp salt
1 ½
teaspoons vanilla
1
cup chopped pecans (optional)
Directions:
1.
Add the lemon juice to the milk
and set aside
2.
Blend all of the dry ingredients
in a medium bowl and set aside.
3.
Mash the banana and use an
electric mixer to blend it with
the sugar. Add the applesauce
and vegetable oil and continue
to blend. Add the eggs and beat
thoroughly.
4.
Add the lemon juice/milk mixture
(which will have curdled
slightly) to the batter and
blend.
5.
Add the dry ingredients to the
wet batter, one cup at a time,
continuing to mix it until it is
well blended.
6.
Pour the batter into
well-greased loaf pans. You may
either use 2 full-sized pans or
4 miniature loaf pans.
7.
For the full size pans, bake at
375 degrees (350 for dark or
coated pans) for approximately
one hour until the bread is
browning on top and a toothpick
or knife stuck in the center
comes out clean. If you are
using mini pans, bake at 350
degrees (325 for dark or coated
pans) ) for approximately 40
minutes until the bread is
browning on top and a toothpick
or knife stuck in the center
comes out clean.
8.
Cool for about 10 minutes, then
remove from loaf pans and allow
to cool completely before
storing or eating.
*Place
oatmeal in a blender or food
processor to grind it.
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