Banana bread is one of my favorite things to bake. It’s easy, relatively mess free and I get to use up those super ripe bananas that browned overnight.
Since going egg and dairy free to try to solve Maverick’s intolerances, I haven’t been able to use my tried a true recipe. After a bit of Pinterest-ing and piecing together a few recipes, this was my result:
AND let me tell you, it tastes amazing! Just like my usual recipe too!
Here’s how I made it:
2 super ripe mashed bananas (the more ripe the better)
2 TSP of apple sauce (an amazing egg substitute)
2/3 cup of sugar (I used white sugar for mine but I do love using brown sugar sometimes!)
2 cups of flour
1/3 cup of vegetable oil
2 tsp of cinnamon (I often eyeball this though so feel free to add more or less depending on what you like!)
2 tsp of baking powder
1/4 tsp of baking soda
1 pinch of salt
- Preheat the oven to 350 degrees.
- Mix all of the wet ingredients in a bowl and in a separate bowl mix together the dry ingredients. Combine the two mixtures.
- Spoon into a greased loaf pan and put in the oven for 50 to 60 minutes!
I hope you enjoy this super easy recipe! What do you like to make with your super ripe bananas?