Banana bread is somewhat of a staple in our home, but with the many dietary quirks we deal with, sometimes more than one recipe is necessary. Here are two different recipes, one full of butter and sugar, the other made for clean eating, dairy-free, gluten-free, and sugar-free.

They look very different, and it is surprising that they are really simple variations of the same recipe. But both are amazing.

Super Moist Banana Bread

This is a more traditional banana bread. You can see by its look, that it is a nice spongy, moist bread.

2 cups sugar

1 1/2 cups bananas mashed

1 cup butter (2 sticks) melted

5 Tbsp milk

1 tsp apple cider vinegar

5 eggs

1 tsp vanilla

2 tsp baking soda

1/2 tsp salt

2 cups all purpose flour

1 cup nuts (optional)

Mix together all ingreadients,  and pour into two greased and floured loaf pans. Let sit at room temperature for 1 hour. Then bake at 350 degrees for 60 to 70 minutes depending on altitude.

The second recipe is a varation on the first, but makes an entirely different bread.

Healthy Moist Banana Bread 

Now I was surprised how moist this bread actually was. The batter was so dense that I was certain it would be dry. But it remained surprisingly moist and tender.

1 1/2 cups bananas mashed

1 cup applesauce

6 Tbsp almond milk or quinoa milk

5 eggs

1 tsp true vanilla

1/4 cup honey crystals or honey

2 tsp baking soda

1/2 tsp salt

2 1/2 cups all purpose Gluten-free flour

1 cup pepitas

Mix all the ingredients together, saving the pepitas for last. Spoon batter into 2 greased and floured loaf pans. Let sit for one hour at room temperature or in a slightly warmed oven. Bake for about 60 to 65 minutes at 350 degrees, or until knife comes out clean.