1 ½ cupsmashed ripe bananas(about 4 bananas, depending on size)
¾ cupsugar
½ cupunsweetened applesauce(1 snack size container)
2tablespoonscanola oil(or vegetable oil)
1teaspoonpure vanilla extract
2large eggs, beaten
2cupswhole wheat flour(can use all-purpose flour or a combination)
1teaspoonbaking soda
½ teaspoonbaking powder
½ teaspoonsalt
⅔ cupcaramel bits(see note)
Instructions
Heat oven to 350*F. Spray a 9 by 5 inch loaf pan with nonstick cooking or baking spray, set aside.
In a large bowl, mash bananas (I use a potato masher). Add sugar, applesauce, oil, vanilla, and eggs. Stir to combine.
On top of the banana mixture, add flour. Make a small well in the flour and add baking soda, baking powder and salt. Stir gently to mix the dry ingredients on top of the wet ingredients. Stir everything together until just combined. Fold in caramel bits
Spread batter evenly in prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean or with a few crumbs clinging.
Transfer loaf pan to a wire rack and let cool 5 minutes. Run a knife around edges of bread to loosen from pan. Invert onto rack and turn bread out of pan. Cool completely before slicing (if you can wait that long).
Notes
Caramel bits are small unwrapped caramel candies. They come in a bag much like chocolate chips.
You could also bake the bread in 3 small sized loaf pans. Adjust baking time to 36 to 40 minutes.
To Freeze: This bread freezes well. I almost always double the recipe and wrap one loaf in foil, put it in a freezer zip-top bag, and freeze for up to 3 months. If you prefer, slice the bread before freezing so you can take a slice or two at a time.