This is a great banana bread (or muffin) recipe to use when you have a lot of old bananas on hand. We throw over-ripe bananas in the freezer until we collect enough to make this bread. It's a lot lighter and healthier than most banana bread recipes, and we think it tastes great!
Preheat oven to 350 degrees F. Prepare bread pan or muffin tins.
Combine flour, whole wheat flour, baking soda, and salt in a large bowl.
Mash bananas. Stir in sugar, eggs, oil, applesauce, and vanilla. Mix until blended. Add banana mixture to flour mixture. Pour into bread pan or muffin tins. Bake until toothpick comes out clean (about 1 hour 30 minutes for bread, 25 minutes for muffins).
Cool in bread pan for 10 minutes. Remove from pan and cool for another 10 minutes.
Note: We usually add a little cinnamon, nutmeg, and cloves for an extra kick.
Makes one loaf. 8 Weight Watchers Points Plus per slice (1/12 of loaf).
Source: Weight Watchers
By Stephanie from Hillsboro, OR
Some say you can substitute baking powder, but a purist will tell you that there is no substitute for baking powder. I think you can still make it however it probably won't turn out as well. In other news, you could run to any grocery store in like 5 minutes and solve your problem.
