This classic snack cake is perfect with a hot cup of coffee or stashed in a lunch box. Wrap slices individually and freeze to keep them fresh and ready for grab & go!
Author: The FarmGirl Cooks
2 1/2cupsAll Purpose Flour
1cupbuttersoft but not melted
2cupsmashed bananaor whatever you have plus applesauce to make up the difference, but no more than 3/4 cup
Preheat oven to 350° [325° if you are using very dark, non-stick pans] then grease and flour 2 - 8 1/2 x 4 1/2 x 2 4/3 loaf pans.
In a medium bowl, whisk together (this takes the place of sifting) flour, salt, and baking soda. In a large bowl, cream with a wooden spoon the sugar and butter until they mostly come together. Begin adding the mashed banana gradually and you'll see the mixture begins to smooth out nicely. Continue adding the rest of the banana, the applesauce and eggs and blend well. Stir in the walnuts and flour mixture and be sure to scrape the bowl with a rubber scraper to make sure everything is thoroughly blended.
Pour the batter evenly into the 2 prepared loaf pans and set in middle of oven. Bake for about 45-50 minutes or until a skewer inserted into the center of the bread comes out clean. Remove from oven and cool for 5 minutes, then remove from pans and cool completely on a wire rack.
Wrap in plastic wrap once the bread is completely cooled and store at cool room temperature for a few days. If you need to store longer, wrap well and freeze it.
Recipe adapted from Marion Cunningham's The Fannie Farmer Baking Book