Banana Bread

This is my favorite Banana Bread recipe; however, I have had some problems with it in the past. The reason I like it so much is because it doesn't include any fat or processed sugar. It's made using honey and applesauce. The problems I've had with it is that if I cooked it in a regular bread pan, it would either be too dark on the outside or gummy on the inside. My solution was to use a pan my mother had given me ages ago. It's wider than it is deep. This works perfectly. I also changed just a few things with the recipe. I use white flour instead of whole wheat flour, not because I have a problem with whole wheat. I love whole wheat, but unless you're going to use it all right away, if you keep it even for a short time, it will go rancid, and I never use even the smallest purchasable amount in a short period of time. The other thing I changed is that I added chopped pecans. For me, it just isn't banana bread if it doesn't have nuts. Try it out some time, but consider the problems I've had and plan accordingly. I think you'll like it.