Oh Banana Bread, how I love thee

I have to say that I have been a banana bread lover for quite some time...and that I am not afraid to try a new recipe that spices things up. Lately I have been baking banana bread on a nearly weekly basis, as we often have ripe bananas around depending on Arabella's current banana consumption rate (or lack of consumption).

One of my new faves is a Vegan Banana Bread. Now don't tune out cause I used the "v" word - this just means you use some oil and applesauce instead of eggs/butter. Please just trust me that this bread is AWESOME!

I found the recipe here, and modified it a bit to my liking. Honestly, it is worth a try!

Lower-Fat Banana Bread from Veganomicon

Makes one loaf

2 large or 3 small very ripe bananas (I generally use 3)

1/4 cup applesauce (I use the snack size containers, so between 1/4 to 1/2 cup)

1/4 cup canola oil

1/2 cup sucanat sugar (I used brown sugar)

2 tablespoons molasses

1 cup all-purpose flour (I used 3/4 cup white flour & 1/4 cup flaxseed meal)

1 cup white whole wheat flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 cup craisins (I added this one....so yummy!)

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.

In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. If you're using chocolate chips or nuts (or craisins!), fold them in here.

Transfer the batter to the prepared pan and bake for 45 to 50 minutes (it took 50-55 for me). The top should be lightly browned and a knife inserted through the center should come out clean.

Remove from the oven and let cool!