This is another recipe I made to put in the freezer. I used my mom’s banana bread recipe as a base (I ONLY use this recipe as I don’t like how any other turns out right to me…maybe it is the proportions??) but changed it so it was healthier and with 100% whole grains, as we don’t use white flour in our house. I tripled the recipe and made two loaves of bread and a dozen muffins.
1/4 cup canola oil
1/4 cup applesauce
1 tsp vanilla extract
3 very ripe bananas**
1 1/2 cups ww flour
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1. Mix wet ingredients.
2. Add dry ingredients and mix just until moistened.
3. Pour in prepared pans and bake at 350 for 60-65 minutes for loaves, 25-30 for muffins.
*I actually used 1 egg per recipe and 1 tbsp flax seed + 3 tbsp water per recipe.
**I used bananas that I had stashed in my freezer. I just took them out and stuck them in the fridge (on a plate!!) the night before.
If you like super sweet muffins, this isn’t the recipe for you. But the small amount of sugar (for muffins, anyway) add just the right amount of sweetness to these moist muffins that make great on-the-go snacks and quick breakfasts with a piece of fruit. When these cooled, I cut up one of the loaves into 12 slices, and froze those and the muffins (what was left…) in a big container so I could just grab what I wanted. The second loaf I wrapped separately to thaw altogether at a later time.
Since this recipe uses whole grains, I am submitting it to LifeAsMom Ultimate Recipe Swap: Whole Grains.