One thing that annoys me with many food/recipe blogs is that there is usually at least a 5,000 word story to scroll through before you get to the actual recipe you were looking for in the first place. That being said, the idea for this recipe kind of does have a story behind it but I’ll keep it quick.
Through a series of events, we came into possession of about a hundred apples and only used about thirty-five of them. Never the one to throw extra food away, I decided to try my hand at home made apple butter. The apple butter actually turned out really really good. However, after about two weeks, we still had a good bit left and I was sick of seeing it in our fridge. It was also a Saturday when I was home alone with the kids. I love passing on my passion for cooking and baking to my kids, so we went into the lab together and created apple butter banana bread.
If you’ve read my recipe blogs before, you know that I am a huge fan of not loading foods, especially ones with fruits (i.e. sugar) already in them. It’s not necessarily that I’m an insanely healthy eater. I’m not. I just don’t like that some recipes have as much sugar as flour. In essence, I would rather my banana bread taste more like bananas than sugar. So you’ll notice that this recipe has absolutely no extra sugar added. When I made the original apple butter, I added about a quarter cup of brown sugar but this recipe only uses a small amount of the total apple butter. So all in all, there is probably about a tablespoon of brown sugar from the apple butter actually in the bread.
So, after complaining about blogs that take forever to get to the actual recipe, I used three hundred to introduce this one. I apologize. Here’s the recipe.
2 ripe bananas
1 cup apple butter
1/4 cup vegetable oil
1 tsp vanilla extract
2 eggs (if you want a vegan recipe, substitute 1/4 cup applesauce)
2 cups flour
1 1/2 tsp baking soda
1 tbsp cinnamon
1/2 tsp salt
Preheat the oven to 350*
Mash the bananas in a medium bowl. I find that it is easiest to just use a fork for this. Then add the apple butter, vegetable oil, vanilla, and eggs/applesauce. Mix it all together until it is relatively smooth. Set the wet mix aside.
In a separate bowl, add the dry ingredients; the flour, baking soda, cinnamon, and salt. Mix them together until they are well blended.
Add the wet mix into the dry mix. Mix it together until the entire mixture is relatively smooth. Use a rubber spatula to make sure that all the dry mix is off the edges of the bowl or when you go to pour the batter, you’ll all of a sudden have a spot of dry flour in your bread that never got mixed in.
Spray a loaf pan with cooking spray and pour/spoon the batter into the pan. Bake for 50 minutes or until you can insert a fork into the middle of the loaf and it comes out clean. Try your best to eat it while it is still warm out the oven. If not, this bread should hold pretty well for a couple of days. It pairs really well with coffee but what doesn’t? Am I right? Also, don’t judge me that the kids are all still in their pajamas, it’s a Saturday ok.
Well, as always, thanks for taking time to read the blog. I hope you enjoyed it and that you try this recipe and love it too. Our family liked it a lot even though it’s not super sweet. If you want to follow the blog to receive email updates whenever I post something new, please click on the link in the lower right hand corner of your screen. Thanks again.