A few weeks ago as part of my fruit and veggie bender, I overbought on bananas and then they went ripe FAST. Perfect opportunity for some banana bread!
I modified this recipe based on some feedback from the reviewers - adding in a cup of natural, no sugar added applesauce and a 1/4 tsp of vanilla. They were great recommendations, kept the bread very moist! I also mash my bananas with a potato masher. So much easier than a fork. 4-5 mashes and you're done.
As for the jam, I went simple and picked up a jar of Smucker's spreadable fruit. Feel free to use whatever your favorite is and play around with flavors. If strawberry isn't your favorite grab something else.
Homemade Banana Bread
20 mins active, 90 mins total
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3-4 ripe bananas
1 tablespoon milk
1 cup natural, no sugar added applesauce
1/4 tsp vanilla
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas. Mix in the milk, applesauce, vanilla and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Spread slices with strawberry jam or honey or try serving with ice cream.