Light Hawaiian Banana Bread

My mom has written on this recipe that she first made it in 1996 and that my sister likes it :-) Back then, that meant the recipe was a keeper (my sister was a little picky bird eater when she was young).

I happen to agree that this recipe is very tasty. Light, moist and yummy. Enjoy!

Light Hawaiian Banana Bread - Mom

3/4 C sugar
1 T butter
1/3 C applesauce
3 mashed bananas (about 1 C)
1 egg + 1 egg white
1/2 tsp. vanilla
1 3/4 C white whole wheat flour
1/4 tsp. salt
1 tsp. baking soda

Cream together sugar, butter, and applesauce. Then, blend in the bananas, eggs and vanilla.

Sift together the flour, salt and baking soda. Fold into the banana bread mixture until just combined.

Then, pour into a grease 9x5 loaf pan (or two smaller ones).

Sprinkle the top with coarse sugar, if desired.

Bake at 350 for 55 minutes or until a toothpick comes out clean from the center.

Allow to cool for ~5 minutes in the bread pan, and then remove to cool on a wire wrack.

I don't know about you, but I love a crunchy top on my bread... to preserve this wonderful feature, my sister told me to simply wrap the bottom of your loaf in tinfoil, partially up to the top, but leave the top exposed to the air to maintain the crunch :) That's my kitchen tip for today!

This post is also linked to:
Foodie Friday
Ingredient Spotlight