Great recipe! I only had two bananas so I made a half batch (and put in a muffin tray), but kept the applesauce and baking soda at their full amounts. I used GF flour and added a little bit of cinnamon. They are so light, fluffy and moist, and not crumbly at all like a typical GF muffins. I will definitely make these again!
I made this with some mods. 1. I used gluten-free all purpose flour and 3/4 tsp Xanthan gum 2. I added cinnamon and ground ginger 3. Because people said it was hard to cook all the way through, I split it into 2 loaf pans. This worked like a charm and 45 minutes was a perfect amount of time. 4. I also ran out of eggs, so I had to use oil/water/baking powder sub. (1.15 TBs of oil and water each, 1 tsp baking powder mixed together). This is very moist and yummy–doesn’t taste “gluten free” at all.
I doubled the recipe using only 7 bananas because that is what I had. Split it in between a regular bread tin and 3 minis, all heavily sprayed with coconut oil spray from trader joes. Took out the minis around 28 minutes, then covered the large one with foil and let it cook another 25 minutes. Was totally perfect-not chewy or over cooked. Loved that this recipe did not require dairy or oils! Will for sure use again.
This is soooo good! I used coconut sugar 1/2 cup was plenty instead of regular sugar. 2 cups of almond flour to keep it gluten free, added 1 extra banana to not throw it away and chopped walnuts and some lemon juice to break up banana taste a little bit. So moist, baked for 50mins not 45mins and lovely deep brown top!
I made a few tweaks after reading through the comments and the bread turned out moist, flavorful, delicious, and without the dark crust on the edges. With my tweaks I ended up with two loaves which I baked in disposable pans at the same time for 50 minutes. Perfection!
Very moist! I added almost a cup of finely chopped walnuts with no loss of loft. Slight baking powder flavor echo, so I will try using 3/4 the amount of bp next time, and then maybe half the time after that. Easy peasy recipe, and quite yummy!!!
Delightful with a few of my own tweaks! I added about a tablespoon of lemon juice (lightens the banana bread in both color and texture), used half all-purpose and half white-whole wheat flour, and added chocolate chips (about 3/4 cup). YUM! I will no longer be making my filled-with-butter recipe! BTW, this freezes really well. I slice it and wrap each piece, (ready to take to work), then place in a freezer container and pop in the freezer.
2 cups whole wheat flour
1 teaspoon baking soda