Banana Bread

I came up with this recipe when G was in his "only eating bread" phase. It has less sugar and more eggs than others. This is a good one to freeze. You could make it in muffin cups and serve for breakfast, as well.

Banana Bread
1 cup sugar
5 eggs
1 cup unsweetened applesauce
6 ripe bananas, mashed
1 tsp salt
2 1/2 cups flour OR 1 cup rye flour + 1 cup white flour + 1/2 cup graham flour
2 tsp baking soda
1 cup rolled oats, ground in the food processer
Cream applesauce and sugar. Add eggs and beat well. Add dry ingredients. Stir just until mixed. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 50 minutes, or until a toothpick comes out clean.

FREEZE
First, I always freeze my old bananas....I let them turn dark, and throw them in the freezer in the peel...no need to bag them. Sometimes, you can find old bananas at the grocery store at a reduced price. To thaw, take out as many as you need and place in a colander over a bowl. Let sit in the refrigerator overnight, or on the counter for 4-5 hours. Squeeze the banana out of the peel and use as directed...you could add the banana juice to the mix if desired.
Second, After baking and cooling the bread, slice and place in a ziptop freezer bag.(I freeze a half a loaf at a time...its enough for a day or two of snacks.) Squeeze out the air, label and date. To thaw...place on counter in the freezer bag for 2-6 hours.