Easy Banana Bread - I Will Create Food!

I hate wasting food.  If there is any way possible to reconstruct, reuse, re-purpose or recycle grocery items into another meal I will give it a try...even if my family hesitates at my Frankenfood creations.  One of best ways to breath new life into certain fruits and veggies is baked goods. Zucchinis, and especially bananas, are particularly adept at supporting this transformation.  Taking overripe bananas that most would consider far past their peak and turning them into a breakfast/snack that doesn't last long brings me an odd joy.  

In the past I made the entire batch from scratch, meticulously measuring out my ingredients into myriad bowls throughout my kitchen.  I have, however, learned of a shortcut - Baking Mix. Using pre-made baking mix saves so much time that it's just as easy to make two loaves as it is to make one. (You probably should, they won't last long.)

Here's what you'll need:
5-6 overripe bananas (about 1.5 cups mashed)
1/2 teaspoon vanilla 
3 eggs
1/3 cup unsweetened apple sauce (you can use oil, but I like to avoid the oil in baking when I can)
2 1/3 cups baking mix
1 cup sugar (you can cut it down to 3/4 cups if you have particularly sweet bananas)

Preheat the oven to 350 degrees to start.

The first step is to mash your bananas into a liquidy paste. 

Almost there.

Next add the liquid ingredients: Eggs, vanilla and apple sauce. 

Apple sauce makes it moist!

Now the dry ingredients. Stirring while adding the baking mix helps prevent big, dry clumps in your batter. 

Don't forget the sugar!

Now whisk it all together, making sure none of the dry ingredients stick to the bottom and sides of the bowl. 

Now spray your loaf pan with non-stick cooking spray so the loaf will actually come out after baking. 

Make sure you spray the sides too. 

Pour the batter into the pan and bake it for 50-60 minutes (it's done when a fork inserted in the center comes out clean.)  

Take them out of the oven and let them cool for 15-20 minutes, it'll be easier to cut if you do.   It's great freshly cut, warm out of the oven (I prefer a bit of butter on mine).   As quick as it disappears, you'll wish you had made several loaves.