This moist banana bread turns out even better than when my mom uses a mixer, due to the bananas being so well mixed into the batter.
If you want to make it healthier, substitute 1/4 cup applesauce for 1/2 of the butter, 1/2 cup egg substitute for the eggs, and Splenda for the sugar. I have done so, and it doesn't seem to change the taste or texture.
12 slices or muffins
¾ cup sugar
1 stick butter
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
optional* ½ cup dried fruits and/or nuts
No nutrition information available
Chop fruits and nuts in processor by pulsing, remove from processor.
Add sugar and eggs to processor and pulse to mix.
Slice butter by teaspoons and pulse to mix.
Add sliced bananas and pulse until
Add flour, baking soda and salt and pulse until well blended, scraping down flour from sides if needed.
Add fruits/nuts if desired and pulse to mix well.
Spray loaf pan with cooking spray. Add batter to loaf pan.
Bake at 350 degrees for one hour.
Alternatively, put in muffin tin( makes 12 muffins) and bake for 24-28 minutes. Remove from oven and cool on rack after removing from the pan.