After the pumpkin bread success, I knew I had to give banana bread a shot. I really do love bread. For this recipe, I adapted a generic banana bread recipe I found online.
Ingredients:
3-4 overripe bananas (hint: they should nearly be black and smell sweet)
1/3 cup unsweetened applesauce
3/4 cup Splenda
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
1 scoop vanilla protein powder (I used Gaspari Myofusion)
pinch of salt
1 1/2 cups oat flour
Preheat your oven to 350 degrees Fahrenheit. Smash the bananas with a fork in a medium-sized mixing bowl before adding in the applesauce. If you have lemon juice on hand, a little drizzle will prevent the bananas from browning (not that it really matters). I used a little squeeze from one of my Meyer lemons. Mix in the Splenda, egg, and vanilla next, thoroughly incorporating all ingredients. Fold in the dry ingredients--I used a fork for the entire process, but you could use a whisk. If you like, add chopped walnuts--this is a personal preference, and I used a generous handful. Coat a 4x8 loaf pan with non-stick spray and pour in the batter. Bake at 350 for 45 minutes to 1 hour--depending on how 'done' you like your bread.
I went the full hour and ended up with a nice crisp crust with a super soft interior.
This bread tastes like a ripe banana in just the right way, and is about as clean as bread can get! Hope you enjoy.
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