I have tweaked my banana bread recipe to perfection (or to my tastebuds).
Try chocolate chips like I did today, for a twist for the kids. I call it Nana bread because as a child that was my knickname.. I could not say my name properly (Tanya).
I usually make mine in a big loaf pan, but today I decided to try out some mini loaf pans that I bought a month or so ago. If you use mini loaf pans, make sure to adjust cooking time. I checked them after 20 minutes, and they were done in about 30-35. Make sure to check them constantly though. If the knife is MOSTLY clean when it comes out its good.
Super Moist Nana Bread
1 cup sugar (if using chocolate chips, use 3/4 of a cup sugar instead)
1/2 cup unsweetened apple sauce (I usually overflow it)
1 tsp vanilla
1/2 cup no fat sour cream (again, something I overflow a little)
1 1/2 cups flour (use whole wheat for a better for you bread)
1 tsp baking soda
1/2 tsp salt
2 nice ripe bananas (3 will also work if you like extra 'nana-ey bread)
Grease loaf pan. Cream applesauce, sugar, eggs, and vanilla. Add the dry ingredients. Add banana and sour cream. Mix well with a handheld mixer. Mix in chocolate chips if you are using some. Finely chopped walnuts are also good in this if you like them. Grease and lightly flour a loaf pan. Gently pour it in, spreading the surface evenly. Sprinkle some cinnamon on top and some walnuts if you like.
Bake at 350F in a preheated oven for approximately 1 hour. I usually start checking it after 45 minutes, and every 5 minutes until it is done. Do not overcook this, a little undercooked is best.