Most of us would have ripe bananas at home from time to time and what will you do with them? Banana bread is best solution rather than throw them away. I personally like to eat my bananas a little unriped. I have been trying numerous versions of banana bread lately and finally last week I found one that I like most and have used it as a base and adapted from this recipe from Recipeland.com to fit to my desired taste. Now I can make banana bread again and again without looking around anymore. The beauty of this recipe is that it does not contain any butter but it still tastes spongy, moist and rich. Basically I replaced part of the sugar with maple syrup and I added one more egg, my favorite ingredients namely, cinnamon and poppy seeds.
- 4 ripe bananas
- 3/4 cup brown sugar
- 2 tbsp maple syrup
- 1/2 cup apple sauce
- 1 tsp vanilla essence
- 3 large eggs
- 2 cups of flour + 2 extra tbsp
- 1 tsp baking soda
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 3 tbsp poppy seeds
- Another variation I will do is to replace the poppy seeds with 2 handful of coarsely chopped Walnuts.
- Preheat the oven to 175ºC (350ºF).
- Place the ripe bananas in a large mixing bowl and mash with a potato masher.
- Add in the sugar, maple syrup, apple sauce, eggs and vanilla essence. Blend well with an electric mixer.
- In a separate bowl, mix in other dry ingredients: flour, baking powder, baking soda, poppy seeds and cinnamon.
- Add in the dry ingredients in step 4 to the banana mix and mix well.
- Grease a loaf tin and dust some flour on it.
- Pour the mixture into the loaf tin 3 quarters full and bake for 50mins or until a wooden stick comes out clean after inserting into the middle. (If you have excess of the mixture, you can bake a few muffins.)
- Remove the tin from the oven and let it cool for 10 minutes before removing from the tin.
- Cool the banana bread on a cooling rack.