Perfectly wonderful with the flavors of apple and autumn, this banana bread is another good reason to buy extra of those yellow fruits at the market.
I have been aching to make some apple butter bread for weeks. You may have seen the blog post on apple butter I did recently, and that butter is top notch. But I also get to craving quick breads, when I can get around to it. Push came to shove after buying a few bananas on sale that got speckled faster than I can look in my fruit basket and say “What?” So, apple butter banana bread it is.
Again, you may notice I use a sugar substitute in this. If you want to use regular sugar in yours, it would be best to cream the sugar with the butter before adding the eggs. The term “cream” in this case has nothing to do with milk, beyond the fact that the butter will become very light and creamy colored. And fluffy. Trust me. This is a good thing.
Anyway, I am sure most of you are familiar with the basics of making banana bread so I won’t bore you with needless details. But if you happen to be a beginner cook or have questions of any kind, feel free to use the comment form to ask questions. If I can help, I will.
- 2 cups all-purpose flour
- 1/2 cup Splenda granular
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 2 large pastured eggs, lightly beaten
- 4 medium very ripe bananas, mashed with fork
- 1/2 cup no-sugar-added apple butter
- Preheat oven to 350°F./175°C.
- Grease a 9″x5″ loaf pan.
- Mix together dry ingredients.
- Whip butter until soft, then whisk in the eggs, bananas, and apple butter until smooth.
- Gradually stir dry ingredients into the batter.
- Pour batter into the loaf pan and bake in the preheated oven for about 60 minutes, or until a toothpick can be inserted and removed without batter on it.
- Cool in pan 5-10 minutes, then turn out and finish cooling on a wire rack.
Makes 1 loaf.