Friday, August 14, 2009

Banana Bread with a Twist and Eggology Egg Whites!

We gave you a recipe for an awesome Banana Bread last May and thought it was time to give another. I love banana bread-it's such an easy way to use up old, um, I mean ripe, banana's and have a yummy snack that lasts for a week in the fridge or up to 2 months in the freezer.

This time, we thought we would mix it up a bit and add some applesauce to add moisture and flavor. It's so yummy you might not have any left over for freezing!

Banana Bread with Applesauce
  • Prep time: 20
  • Cook time: 60
  • Yield: 1 large loaf or 4 mini-loaves


  • 2 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 cup applesauce
  • 1 cup sugar
  • 3 oz, Eggology Fresh Egg Whites
  • 4 bananas peeled & mashed
  • 1 tsp vanilla extract

1. Preheat oven to 350-degrees. Spray an 8 x 4 x 3 - inch loaf pan or 4 mini-loaf pans (5 x 2 1/2 - inch ) with non-stick cooking spray.
2. Combine flour, baking powder, baking soda and cinnamon in a small bowl and set aside.
3. In a large mixing bowl, stir together the applesauce, sugar, egg whites, banana and vanilla. Add flour mixture all at once and stir gently to blend.
4. Pour batter intoprepared loaf pan or the mini pans and bake for 50-60 minutes or until a knife inserted into the center comes out clean. Cool bread in the pan on wire racks. Once the bread has cooled, you can enjoy right away, or wrap tightly and put in the fridge or freezer.


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