This is the yummiest and moist banana bread I ever made.It’s a big hit with kids and hubby. I usually make two versions of it, one with nuts and one without nuts and I usually make like cupcakes.You can use the same mix and use it make cupcakes and they come out of oven much faster than the bread we make in the pan!.You can add chocolate chips if you don’t want to use nuts.I originally got this recipe from Janet’s Rich Banana Bread at allrecipies.com.I had to make few tweaks as my son is allergic to nuts and eggs.If you plan to use eggs you should follow Janet’s Rich Banana Bread recipe.Make sure to mash the banana (she suggests slicing them) and you can use regular Yogurt instead of sour cream!
Here are the ingredients and steps!
1/2 cup butter, melted
1 cup white sugar
1/4 cup Apple Sauce
1/4 cup vegetable oil/olive oil
Note* that frozen Banana’s are much sweeter!
Prep -15 m; Cook –1 h ;Ready In –1 h 10 m
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- In a large bowl, stir together the melted butter and sugar. Add the apple sauce and vanilla, vegetable oil/Olive Oil mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the yogurt, walnuts and bananas. Spread evenly into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
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