We like to try new things as much as possible in the Real Food Real Kitchens kitchen. When it came up in conversation that one of us doesn't eat eggs and we were trying to decide what to do with some bananas that were on their way out, we decided to take on the challenge of making an eggless banana bread.
We decided to use the age old wisdom of replacing each egg in the recipe with a quarter cup of applesauce in this otherwise traditional banana bread, and it turned out great! The cake was a little more moist than normal banana bread, but we actually liked that as well. Toss in some dried cranberries for some tang and you will have a great banana bread everyone can enjoy!
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
1/2 cup applesauce
2 1/4 cup overripe bananas mashed
1/4 cup dried cranberries (or more to taste)
Pre-heat oven to 350 degrees.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, cream together butter and brown sugar. Stir in applesauce, mashed bananas, and cranberries until well blended.
Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into a non-stick loaf pan (or if you don't have a non-stick pan, slightly grease the pan before pouring in batter).
Bake in preheated oven for 50 to 60 minutes until a toothpick inserted into center of the bread comes out clean.
Let cool. Enjoy!