I love a really moist banana bread recipe. Of all the variations of banana bread recipes I've tried over the years, this one is my family's favorite. I double the recipe and bake off two loaves, then put the second loaf in the freezer. I've learned the hard way that quick breads like this one are best if eaten with in the next month and a half. Be sure to wrap them very well in plastic wrap and heavy aluminum foil. If you have a very good freezer container for breads, by all means, use it instead.
HERE'S WHAT IT TAKES
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 1/3 cup applesauce
- 1 teaspoon vanilla
- 2 tablespoons ground flaxseed + 6 tablespoons water, whisked & set aside to gel
- 1 1/2 cups mashed ripe bananas (3 to 4 medium)
- 1/3 cup water
- 1 cup all purpose flour
- 2/3 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup toasted pecans, chopped
Heat oven to 325ºF degrees. Stay oil-free and use a silicon loaf pan or bundt pan.
In a small bowl, mash bananas and water together until semi-smooth, no big chunks.
With an electric mixer, mix sugars and applesauce in a large bowl. Add gelled flaxseed mixture, mashed bananas and beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts.
Pour into pan. Bake until wooden pick inserted in center comes out clean.
Bake 50 minutes. Loosen sides of loaf from pan, invert pan onto a cake plate and allow to cool completely before slicing or putting up in the freezer.