Eggless Banana Bread Recipe for 9 Servings

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch (23x13 cm) loaf pan, or line with parchment paper for easy removal.
2. In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon (if using), and ground nutmeg (if using). Set aside.
3. In a separate medium bowl, mash the overripe bananas until mostly smooth with some small lumps remaining. Stir in the granulated sugar, applesauce, melted coconut oil, and vanilla extract until well combined.
4. Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable.
5. Pour the batter evenly into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
6. Let the banana bread cool in the loaf pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Slice and serve. The bread stores well at room temperature in an airtight container for up to 3-4 days, or can be frozen for longer storage.