First, preheat the oven to 350 degrees. Then, peel your overly ripe bananas and place them into a large mixing bowl.
Mash the bananas using a potato masher, large fork, or (if all your other ktichen utensils have up and vanished) your clean hands. This would be a really fun recipe to make with kids!
This next part is easy. You take ALL of your ingredients and you add them into the bowl with the bananas. Yes, ALL of the other ingredients. No prep work this time!
Can anyone tell me the difference between baking soda and baking powder? This is seriously why I do not bake! I really do not know the difference!
The leftover applesauce makes a healthy snack while you're waiting the hour for your bread to bake!
Crazy how easy this recipe is, right? You literally just pour all of the ingredients into a bowl.
Then you just mix it all together!
I added the blueberries last- mostly for dramatic photo effect. Also it is fun to fold them into the dough!
Make sure all of your ingredients are fully incorporated into the batter. Resist the urge to eat spoonfuls of raw dough. OK, don't. I didn't either.
Next, lightly grease your loaf pan. I used PAM but you could also use butter. Then pour the batter into the pan and spread it around evenly. Totally optional, but I love cinnamon, so I sprinkled extra cinnamon on top before baking.
Next pop the loaf into the oven and set your timer for 60 minutes. You should start checking your bread for doneness around 50 minutes, but it will almost always require the full hour.
Finally, let it cool and serve! I find the loaf keeps for up to a week if covered with foil.
I am sure you all have your own family banana bread recipes passed down from your great, great Aunt Roberta. So tell me, what should I try next time? Are there healthier flours I can substitute without losing the flavor?