A to Z Bread Variation 1

So, I was cruising the Tasty Kitchen the other day, when I stumbled across a recipe called A to Z bread. It's a basic quick bread recipe that you can then add 2 cups of whatever to (there's a nice suggestion list with the original recipe).

On Sunday, I was faced with 3 bananas that were not going to make it to Monday. Rather than overdose on potassium by eating them all, I decided to make the A to Z bread with bananas being the base of my 2 cups of whatever. And, what's so great about this recipe is, I didn't have 2 cups of bananas, so I just dumped in some applesauce to make up the difference. No trip to the store! Which made Mr. 31 happy.

This recipe is so good, I will be making it again. So, for now, we will call this version A to Z bread Variation 1. The only change I made from the original recipe was that I took away some cinnamon and added nutmeg (gotta have nutmeg!) and I halved the amount of nuts (only because that's all I had in the house, not making a stance or anything).

A to Z Bread Variation 1

Adapted from Tasty Kitchen

3 cups flour
1 tsp. salt
1 tsp. baking soda
½ tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
3 whole eggs
1 cup oil (I used canola)
1 ¾ cup sugar
3 tsp. vanilla
½ cup pecans
1 ½ cups mashed banana
½ cup applesauce

Heat oven to 325.

Sift dry ingredients and set aside.

Beat eggs in a large bowl. Add sugar and oil; cream well.

Add bananas, applesauce, and vanilla and mix well. Add nuts.

I poured half of the batter into a well greased loaf pan and the other half into 4 well greased mini loaf pans.

Bake the mini loafs for 35 minutes and the larger loaf for 50 minutes.

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