I love quick breads. As much as I enjoy the work of kneading and the smell of the warm yeast that comes with making regular bread-making process, there is something great about somewhat instant satisfaction. While growing up, one of the couple of things that my mom ever baked was banana bread. For holidays she would break out the huge mixing bowls and go to town making loaf after loaf to give away. I always loved the smell and taste of the finished product, which I still think of to this day. Now banana bread has become almost a staple in our home, with different recipes being tried constantly. The breads vary from with or without nuts, the amount of spices used, and just how banana-y they are. Truthfully, I think I have loved every one I have ever made. Banana bread just always seems to come out great.
This recipe is both low-fat and dairy/egg free, but extremely delicious. It is so moist and flavorful, with a bold taste from the molasses. I admit, I almost ate the entire loaf within half a day. I liked it so much that I went out and bought more bananas to ripen for another loaf.
Lower-Fat Banana Bread: from Veganomicon cookbook
2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tablespoons molasses
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (or grated fresh)
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan.
In a large mixing bowl, mash the bananas really, really well. Add the sugar, applesauce, oil, and molasses, and whisk briefly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined (do not use an electric mixer).
Transfer the batter to the prepared pan and bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from oven and invert onto a cooking rack; flip the bread right side up and let cool.