Today's treat banana bread

Now that I'm an old middle aged lady who has been accused of having a mid-life crisis, there I said it! I have been trying to look at my weekly activities and decide how I am writing my son's childhood.  One of the things I would like to have my son say as an adult, I learned to cook with my mom.  My dad is a fantastic baker but I don't really remember ever cooking with him as a kid.  I remember cooking a bit (especially after my mom broke her ankle).  I really want to give my son more experiences rather than objects. Cooking with Mom is one of those experiences. 

Today, being that we are home celebrating MLK day, was one of those Cooking with Mom days.  We had some too brown bananas that needed to be used. (Of course the peels went into the scrap canister.)  I took a recipe from All Recipes.com but replaced apple sauce for oil.  I chose this one because it didn't use butter.  My insides are still complaining about the dairy I digested with our guests this weekend. (I know, I shouldn't blame them.)

Dairy-free, Oil-free banana bread

Ingredients

• 1/3 cup apple sauce
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 2 eggs
• 3 large mashed bananas
• 1 3/4 cups whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup hot water
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into a greased 9x5 inch loaf pan.
3. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Nutritional Information 

Amount Per Serving  Calories: 218 | Total Fat: 10.5g | Cholesterol: 35mg