I’m not the biggest fan of banana bread…I much prefer zuchinni…but what do you do when you those bananas that are oh-so-sweet-and-mushy but too far gone to eat? Two weeks ago I made cookies, but I had to send those to work with Zach because we weren’t eating them fast enough. Sometimes I cut them up and freeze them for smoothies. Tonight, I made banana bread.
I got my inspiration for this recipe.
1/2 cup natural no sugar added apple sauce
8oz neufchatel cheese, soft
1 1/4 cup sugar
2 bananas mashed (1 cup)
2TBS flaxseed meal dissolved in 6 TBS water
2 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
2 1/4 cups flour
2 tsp cinnamon mixed with 2 TBS brown sugar (topping)
Beat apple sauce and cheese together.
Beat in sugar.
Beat in bananas.
Add in flaxseed mix and vanilla…beat well.
Dry dry goods and mix.
Split batter between two 8×4 bread pans top with cinnamon sugar mix.
Bake for 45 mins in a 350 oven, or until toothpick comes clean.
The results were delicious, although I’m still not sold on apple sauce in my baked goods – leaves a funny after taste in my opinion. Next time, I’ll probably follow my recipe again, but switch out the apple sauce for butter, like the original recipe.