Confession: I broke out the hot cocoa thus morning. Not because it was snowing but the air just feels like fall. Around here, fall means hot cocoa, baking, pumpkins, flying ghosts (tutorial coming soon), sweaters, socks, crunchy leaves, and delicious soups. I will miss my flip-flops but I’m excited to welcome the cooler weather. The recipe I’m super excited to share today can be for banana bread or banana cake. I love to just pop the batter in a 9 x 13 pan and bake it up like a cake instead of messing with the bread pans. You can also bake it in a jelly roll pan if you would rather have a thinner banana bar.
Mix pour into bread pans that have been greased and floured or into a 9 x 13 pan that has been greased and floured. Bake at 350 degrees for 45 minutes to 1 hour. Watch! If you get to the 45 minute mark and it is still really doughy in the center, decrease the oven temp to 300 degrees for the remaining time to avoid burning the outside of the cake/bread.
* I have also tried substituting 1/2 cup applesauce and 1/2 cup oil for the 1 cup oil just to make it a tad more healthy. It didn't seem to change the recipe at all and was still super yummy!!