What is a banapple, you ask? Bananas and apples of course! lol It’s actually cooled down a little in canaryville…we’re out of the 90′sF/30′sC for the most part…today it’s only 72ºF/22ºC! It’s practically freezing! LOL I’ve been in the mood for fall food, cinnamony spicy stuff…heck, I’m almost ready to start boiling potpourri on the stove! In a little over a month Christmas (or insert your own special holiday here) will be upon us…I cannot believe that next week is Thanksgiving already…I’ve barely begun the planning for that, let alone the end of the year festivities…but I’m getting ahead of myself here…I’m still in “it’s finally fall” mode, and wanted to share this delicious banana apple bread recipe with you. We can get to the other stuff in due time.
ps…my friend Allie made a suggestion to convert this recipe to vegan, and I thought I’d share it with you! Her suggestion is to substitute an extra banana for the egg, and use soy milk in place of cow’s milk. Happy eating!
2 very ripe bananas (to yield about 1 cup of mashed bananas)
1 cup applesauce
1/2 cup butter, softened
3/4 cup sugar
1/3 cup milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
a pinch of ground cloves
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375º F (175ºC).
Grease a bundt pan with vegetable oil.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add mashed bananas, applesauce, milk and vanilla and blend well.
Combine flour, baking soda, cinnamon, nutmeg, cloves and salt in a small bowl.
Stir flour mixture into banana mixture by hand-only until dry ingredients are just mixed in.
Pour batter into prepared pan and bake approximately 45 minutes to an hour, or until a toothpick inserted in center of bread comes out clean.
Turn baked bread onto a wire rack to cool.
Store tightly covered, or wrapped in plastic wrap.