Apple sauce, unrefined raw cane sugar and yogurt, instead of fat, provide the moisture in this delicious banana bread recipe. Banana bread is easy to make, fast and solves the problem of what to do with bananas when they turn brown and mushy – and sweeter!
2 1/4cupsall-purpose flour,alternatively, a mix of spelt and whole wheat (300 g)
2tablespoonssoft brown sugar(I recommend GEPA organic raw cane sugar Mascobado)
1/2cupplain yogurt (full-fat)(100 g)
1/2cuphomemade apple sauce(100 g) (peel, core, slice and cook your favorite apples in an adequate amount of water. As they begin to soften, throw in a dash of cinnamon and mash)
1/2cupcoarsely chopped walnuts or pecans(100 g) (alternatively add pine nuts)
Preheat oven to 350°F / 180°C
Lightly grease an 20 x 10 cm loaf pan. In a large bowl, stir together flour, brown sugar, baking powder, baking soda and oats. Add egg, yogurt, honey, bananas and applesauce; stir until just combined.
Lightly stir in nuts of your choice and pour batter into prepared pan. (Optional: sprinkle prepared pan with sesame seeds before adding batter.)
Bake in preheated oven for 40-50 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.