When you have leftover bananas that are on the verge of becoming too ripe, chances are, you put them in a plastic bag and throw them in the freezer to save for making banana bread. Well, while that is always a tasty option, I’ve used many a ripe banana to make this wonderful, super-fruity apple sauce. In actuality, you can add any type of fruit (peaches, pineapple, papaya, mangoes) or even a combination of them, to this recipe in place of the bananas and you’re bound to have a terrific treat. I’ve substituted mangoes before and it turned out to be the most delicious apple sauce I had ever eaten. I think what I like most about this recipe is the fact that it is paleo-friendly and, for apple sauce, it’s relatively easy to make. I’ve also found that these fruity apple sauces make an excellent topping for pork chops … if you don’t mind a little sweetness.
4 to 5 apples, peeled and cored
3 bananas (or other fruit), peeled
1-1/4 cup water
1-1/4 tsp. lemon juice
3/4 tsp. cinnamon
Cube the apples and bananas into 1/2-inch pieces. Place the fruit in the saucepan with the water and lemon juice. Stir all of the ingredients to make sure the fruit is evenly coated. Cover and cook over medium heat for 10 minutes. Reduce heat to medium-low and reduce the mixture uncovered until the water evaporates and the fruit is tender (about 35 minutes). Stir in the cinnamon. If you’re using the apple sauce as a topping, serve immediately and refrigerate leftovers. If not, allow the apple sauce to cool to room temperature, cover and refrigerate.