Banana Bread (No oil!)

474395_686497212498_630499779_oMy first loaf of bread…ever. We live at a high elevation, so I think this would turn out slightly, um, fluffier…for people at lower elevations. I was excited to try out this recipe because it gets rid of the oil completely which can plague similar recipes. This is a good one to bake at the start of the week for an all week breakfast fix and moist enough to have it already cut up and ready to go without it drying out. I’d like to add some nuts in next time, but otherwise I really like how it turned out. I tweaked the original recipe because I love brown sugar and cinnamon. Hmm…cinnamon.


  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup applesauce
  • 1/3 cup honey
  • 2 eggs, beaten
  • 3 mashed overripe bananas
  • 2/3 cup brown sugar


1. Preheat over to 350 degrees. Lightly grease a 9×5 inch loaf pan.

2. In a large bowl, combine all dry ingredients. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir into flour mixture; stir just to moisten. Pour batter in prepared loaf pan.

3. Bake in preheated over for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.


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