I decided to make banana muffins tonight to bring to class tomorrow to celebrate a student’s un-birthday, as she has a summer birthday not during our class year. I first found a recipe for Oatmeal Raisin Muffins and was going to do those but didn’t have enough butter so pulled out a banana bread one instead that uses applesauce. After I made them I logged on to my email to write my daily journal entry. (I use OhLife.com, which sends me an email reminder each night along with my entry from one year ago.) The entry that came up read in part: “Spot-cleaned the carpet, made some banana muffins…”
Freak coincidence, as I had not made banana muffins since then. Just one of those weird things, probably not even blog-worthy, but as this is a blog about synchronicity, I just couldn’t pass it up!
[BTW, this is a really yummy recipe that uses applesauce instead of butter, and honey instead of sugar.]
Applesauce Banana Bread
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar-free applesauce
- 3/4 cup honey
- 2 eggs, beaten
- 3 mashed overripe bananas
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.