Cooking without class: one bread to rule them all

Banana bread should be a synonym for comfort. It provides its munchers with unique textures, great taste and a desire for wanting more.

Plus, singing “B-A-N-A-N-A-S” is purpose enough to make this bread. Do not bother with zucchini. Although delicious, it is not nearly as fun to spell.

Thankfully, this version of banana bread allows you to have an extra bite or two without feeling too full.

This recipe is free of dairy and eggs and gets its sweetness from pure maple sugar. It is a match made in fall heaven.

For this banana bread I suggest enjoying it while reading a book or relaxing on a lazy Sunday. I happened to snack on some while doing last-minute homework, with reruns of “Friends” in the background.

What are the odds the cast is sitting in Central Perk while Monica and Chandler argue over who gets the last muffin. Chandler ends up licking it to claim it as his and Monica retaliates by licking a coffee mug she thinks is his.

Of course, that mug of coffee was sitting there when Chandler arrived. Coffee or tea would also be a delicious match for this banana bread, but just make sure it’s your own mug.

A quick note that this recipe has been adapted from multiple online recipes and through my own trial and error. Enjoy this bread and the first few weeks of fall!

One Bowl Banana Bread:

-2 cups flour

-3 ripe bananas

-1/2 tsp of salt and baking soda

-1 tsp vanilla

-1/2 cup apple sauce

-chopped pecans or chocolate chips (optional)

Directions:

Preheat oven to 350 degrees. Mash bananas and then mix all ingredients in a bowl. Transfer to 9×4 loaf pan and bake for 45 minutes. Once the bread has cooled, cut a slice and enjoy!