Here’s the recipe I use to make banana bread AND pumpkin bread!
3 cups sugar
1/2 cup applesauce
1/2 cup vegetable oil
(You can mess with the oil ratios. If you want, you can add all applesauce or all oil. It changes the texture depending on what you choose!)
2 cups ripe bananas (I never measure this. After a few months, I usually have a couple of bananas I’ve chucked in the freezer because they get too ripe and no one in my house wants to eat them. So whatever I have in my freezer goes in the recipe. Anywhere from 2-4 bananas.)
2/3 cup water
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
chocolate chips (Also an ingredient I never measure. The more the merrier!)
Preheat oven to 350 degrees. Grease and flour pans. This recipe makes two large loaves (and I mean large). About 4 medium loaves and a whole bunch of small loaves so clearly this really just depends on the size of your pans. I’ve also made them muffin size which often helps with portion control. This stuff is good.
Mix sugar, oil, and applesauce with mixer. Add eggs, bananas and water, then mix. Combine remaining ingredients and add slowly. Fill pans and bake for about 50 minutes. This also varies on your oven and the size of loaves you’re baking. Just check in on them at about 40 minutes. The bread will be a nice deep brown when it’s ready to go. You can also use a toothpick to see how it’s doing.
NOW if you want to make Pumpkin Bread and, well, who doesn’t, the recipe is almost exactly the same. Instead of banana, use two cups of canned pumpkin and add 1 teaspoon of nutmeg to the dry ingredients. That’s it!