This delicious recipe came to me as I clasped on the brink of brainstorming on how I can enjoy a warm, flavourful breakfast bread, but steer clear of a dry taste. As I was making this batch, I thought to myself, “What can kick this up a notch, and make it more savoury without compromising moisture?”. Then it came to me. Like a kick in the face as I opened up my fridge to fulfil my curiosity – old fashioned applesauce. Considering most of this week considered of soft and soluble foods as my intake due to my illness, I had a whole batch whipped up. Good luck, or a series of unfortunate events? Either way, applesauce is what took my usual banana bread over the edge and extra tasty!
Applesauce Banana Bread
3 ripe bananas
1 cup of applesauce
3/4 cup of white sugar
1 large egg
1 tsp vanilla extract
1/3 cup of melted, salted butter (if not salted, add a pinch of salt)
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 cup hemp seeds (hemp seeds are a healthy alternative to nuts – swap out with almonds if desired)
1 tsp cinnamon
A loaf tin
Serves: 1 loaf of banana bread
1. Mash ripe bananas in a medium size bowl. Add melted butter and mix.
2. Add sugar, egg, applesauce, hemp seed, cinnamon and vanilla extract. Mix.
3. Mix in baking soda and flour until fully combined – should have the consistency of thick cake mix.
4. Lightly grease loaf tin, and pour in batter.
5. Bake at 350 for 1 hour.
6. Let cool for 10 minutes, then run a butter knife along the edges and flip over onto tea towel.
7. Serve, and enjoy!
Tip: Best when served fresh and still warm. If your making this in advance for the week like I do, wrap in plastic wrap and keep it in a cool place to lock in the moisture. Slice, and heat in the microwave for 30 seconds when you want a quick and warm breakfast meal!