Do you ever buy a bunch of delicious looking bananas, only to discover the next day that they're already turning brown? I do. And since I found this recipe, sometimes I even buy older-looking bananas specifically to use for banana bread. Remember, the key to good banana bread is in having really, really ripe bananas. If they aren't ripe enough, you could put in 12 bananas, and it still wouldn't taste much like banana bread. I got this recipe from Heather Chapple and adapted it just a bit to my taste. It is delicious every time.
Cinnamon Nutmeg Banana Bread
3-4 large, very ripe bananas, mashed
1 cup sugar
1/4 cup butter, softened
1/4 cup applesauce
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1. Preheat oven to 350 degrees (F).
2. Combine mashed bananas, sugar, egg, butter, and applesauce.
3. Add four, salt, baking soda, cinnamon, and nutmeg until well blended. A lot of people say that it turns out better if you mix all of the dry ingredients in a separate bowl before mixing them into the wet ingredients, but if you want to save time, just dump them all in the same bowl and try to make sure that you sprinkled them fairly evenly.
4. Pour into an ungreased loaf pan. Bake for one hour at 350 degrees.
5. Cool for 5-10 minutes in pan, then remove to cooling rack.
6. Eat! I love it best warm with butter.