Whenever I meet someone who doesn’t love bananas, my jaw drops. I just can’t even comprehend it because I love them so much. I love bananas when they start to get speckled with brown dots. That’s when they are so sweet and perfectly mushy. That is also when they turn into the perfect bananas for bread. How many banana bread recipes can one person have? A LOT! And I am trying to achieve that ‘a lot’ number. Since it is my favorite bread and all.
I think my next batch will be saved and used for banana bread french toast. I know, how freaking good does that sound? With some maple roasted bananas on top.
The crunchiness of the pecans combined with the moistness of the banana chunks, MMMMM. It’s hard to say which one is my favorite banana bread recipe, but this one might be at the top…
This recipe can make:
6 mini loafs
18 large muffins
1 normal size loaf (4×9 inch pan) and a couple dozen mini muffins.
2 cups whole wheat flour
1 cup all-purpose flour
1 cup sugar (You could sub brown sugar too, for a deeper flavor)
1/2 cup maple syrup (the real stuff, not the fake Aunt Jemima crap)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, melted and cooled
1/2 cup applesauce (unsweetened)
2 extra-large eggs
3/4 cup milk (I used 1%)
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup diced ripe bananas (1 banana)
1 cup chopped pecans
1 cup granola (any flavor you like)
Preheat the oven to 350 degrees F.
Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and applesauce and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour butter mixture. Scrape the bowl and blend well, just until incorporated.
Fold the diced bananas, pecans, and granola into the batter. Spoon the batter into the pans you are using.
Muffins: filling each 1 to the top. Bake for 25-30 minutes.
Loafs: full 3/4 of the way to the top. bake for 35-45 minutes.