Lower-fat Banana Bread

Makes one loaf. Takes 1 hour, 20 minutes.

2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tbsp molasses
2 cups all-purpose flour
3/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.

In a large mixing bowl, mash the bananas really, really well. Add the sugar, applesauce, oil and molasses and whisk briskly to incorporate. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the chocolate chips if using. Transfer the batter to a prepared pan and bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.

Remove from the oven and invert onto a cooling rack, flip the bread right side up and let cool.

Skillet Corn Bread

Makes 8 big slices. Takes 35 minutes.

Basic corn bread:
2 cups plain soy milk
2 tsp apple cider vinegar
2 cups cornmeal
1 cup all purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup oil

Jalapeno-onion variety:
1 tbsp canola oil
1 medium sized yellow onion, sliced
3 jalapenos, seeded and sliced thinly
1/4 tsp salt

Double-corn variety:
1 cup fresh or frozen and partially thawed corn kernels
1 tbsp oil

Preheat the oven to 350 degrees. If making plain corn bread, lightly grease the bottom and sides of a cast iron pan and place it in the oven to warm while the oven preheats, then proceed to prepare corn bread. If using a variation, read the following first.

Jalapeno-onion:
Preheat a cast iron skillet over medium heat. Saute the onion and jalapeno in oil for about 5 minutes, until the onions are softened. Add the slat and mix well. Transfer to a bowl. Don't wash the pan, you'll pour the batter right into it in a bit.

Double-corn:
Preheat a cast iron skillet over medium heat. Saute the corn kernels in oil for about 7 minutes, until the corn in slightly browned. Transfer to a bowl. Don't wash the pan, you'll pour the batter right into it in a bit.

Preparing the corn bread:
Combine the soy milk and vinegar in a measuring cut and set aside to curdle as you prepare everything else.

In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture and oil. Use a wooden spoon to mix together until just combined, some lumps are okay. If using the double-corn variety, fold corn into the batter.

Pour the batter into prepared cast iron skillet. If using the jalapeno variety, scatter the topping over the batter in the pan. Bake for 30 to 32 minutes, until a toothpick or butter knife inserted through the middle comes out clean. Remove from the oven and let cool a bit before serving.