This banana bread came together quickly and I put it in the oven as soon as dinner came out, making it easy to bake up. It tastes great warm, after it has cooled for an hour but even better the next morning.
3 large ripe bananas, mashed (about 1 1/2 cups)
1/2 cup unsweetened applesauce
1/3 cup non-fat vanilla yogurt
5 Tbsp unsalted butter, melted and cooled a bit
2 large eggs
1/2 cup granulated white sugar
1/2 cup dark brown sugar, packed
6 3/4 ounces all-purpose flour (about 1 1/2 cups sifted flour)
3/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
Preheat your oven to 350° and spray a 9×5″ bread pan with cooking spray.
In a large mixing bowl, using a hand mixer, beat the bananas, applesauce, yogurt, butter and eggs together. Add in the two sugars and beat till combined. Add in the dry ingredients and beat till just blended.
Scrape the dough into the prepared pan, leveling it out. Bake for 1 hour, check with a toothpick. Continue baking if needed for 5 minutes more, check. Mine took 1 hour 10 minutes total.
Let cool on a wire rack for 15 minutes, knock out onto the rack and let sit for at least an hour before cutting.