Finally, a banana bread recipe which calls for SPICES that, in my opinion, are definitely lacking in more traditional banana bread recipes. I mixed all my dry ingredients together, including spices, and then mashed my 4 small, overripe bananas with a couple pinches of brown sugar, vanilla, a few shakes of cinnamon, and about 1/4c applesauce. After combining the eggs, I added a combo of 1/2 brown and 1/2 white sugars. In lieu of melted butter, I opted for 1/4c canola oil and 1/4c applesauce and whisked well. I then added my dry ingredients slowly, using a mixer. I also tossed in some pumpkin pie spice just for good measure. Using a single greased 9x5" loaf pan, the batter fit perfectly. The only downside was that at 350 for 45 minutes, it browned too quickly, so I had to use tented foil to ensure a non-burnt loaf. However, the middle still wasn't done, so I popped the loaf in for another 15 minutes, and turned the heat down to 325 and used the tented foil again. Next time, I'll just bake at 325 since my oven runs a little hot and increase the time a bit, watching closely that it doesn't brown too quickly. I love spices in quick breads and this one was really good!
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Finally, a banana bread recipe which calls for SPICES that, in my opinion, are definitely...