Moist and fluffy Applesauce Banana Bread is easy to make in one bowl and is perfect healthy breakfast or snack. It’s delicious, full of banana flavor and you would never guess it’s healthier!
Why You’ll Love This Recipe
I love making banana bread with applesauce because it keeps banana bread moist, reduces amount of oil needed and thus calories, and adds nutrients. I use it to make protein banana bread and applesauce banana muffins as well.
- 100% whole grain: Whole wheat or spelt flour adds fiber that keeps you full longer.
- Low sugar: This applesauce banana bread is naturally sweetened with bananas and only 1/3 cup of honey compared to 1 cup or more in other recipes.
- Minimal oil: It’s a tried and true moist banana bread containing only 2 tablespoons of oil and no butter in sight.
- Delicious results: Tender loaf with a glossy, sticky top with a slight crack. When you take a bite it’s full of sweet banana flavor, has the right amount of sweetness and just melts in your mouth.
Ingredients for Applesauce Banana Bread
This homemade banana bread recipe contains simple ingredients. Actually so easy, even my kids can make it!
- Ripe bananas: Overripe bananas with brown spots are a must as they make bread sweet and moist. The uglier the bananas, the better. Even uglier than in my photo and video are perfect. You can use previously frozen bananas. Thaw and use the liquid that separates during defrosting as well.
- Applesauce: Unsweetened applesauce is my preference but sweetened applesauce works too. Substitute with extra ripe large banana or pureed fresh apples. You can use Greek yogurt or regular yogurt with 2% fat content and higher but bread will be less sweet. Add a few tablespoons of maple syrup then.
- Eggs: For lift, structure and moisture.
- Oil: Any mild oil works like avocado oil, olive oil, grapeseed oil or melted coconut oil helps to avoid rubbery bread.
- Maple syrup or honey: You can make this banana bread with honey, pure maple syrup or any liquid sweetener like agave syrup or brown rice syrup. Please don’t use dry sugar like white sugar, brown sugar or coconut sugar because batter consistency will be off.
- Whole wheat flour: Whole wheat flour or spelt flour are the default. You may also try whole wheat pastry flour or white whole wheat flour. I have tested this recipe with all-purpose flour and you will need 2 3/4 cups.
- Baking staples: Leavening agents like baking soda, baking powder, salt for taste and pure vanilla extract to add additional flavor. You can always add 1-2 teaspoons of cinnamon too.
How to Make Banana Bread with Applesauce
No mixer and 15 minutes prep time makes this the perfect banana bread to whip up on a whim! All you need is one bowl and a loaf pan lined with parchment paper.
See the recipe card at the bottom of the post for full instructions.
- Mash bananas and eggs with a potato masher. I first like to mash bananas and then whisk the eggs with the same masher.
- Add all other wet ingredients except flour. Stir mashed bananas, eggs, oil, applesauce and leavening agents with the same masher. There is really no need for extra tool and bowl. Quick bread is not a cake.
- Add whole wheat flour and stir gently with rubber spatula or wooden spoon until incorporated. Do not mix too much as bread might come out rubbery. Batter should be thicker than for pancakes. Transfer banana bread batter to a greased loaf pan.
- Bake at 350 degrees F for about 1 hour. Do not over bake and remove bread from the oven when toothpick inserted in the middle comes out clean. Let cool in the pan for 15 minutes and then further on a wire rack.
Tips for Best Results
Here are some tips to make sure this applesauce banana bread turns out perfect every time!
- Please follow this quick bread recipe: I can’t stress enough that baking is a science and 99% times deviations from original recipe result in baking fails.
- Don’t over mix the batter. If you overmix the batter, gluten will develop causing tough banana bread. You only need to mix until wet and dry ingredients are combined.
- Don’t over bake: Remove banana bread from the oven as soon as toothpick comes out clean. Bread will keep cooking with residual heat and over baking results in dry bread.
- If your bananas aren’t ripe enough: Here is a tutorial how to ripen bananas faster.
- Let bread cool completely before slicing: It will make all the difference because you will be able to slice the bread.
Variations
- Chocolate chips: Add 1/2 cup to a 1 cup of chocolate chips like I do in healthy banana chocolate chip muffins.
- Banana nut bread: 1 cup of nuts like chopped walnuts or pecans would add some nutty crunch.
- Fruits: 1 cup of fresh or frozen blueberries add a burst of juicy sweetness. You could also add up to 1/2 cup of dried fruit such as cranberries, chopped dates, or raisins.
- Mini loaves or muffins: Bake in mini loaf pans for about 35-40 minutes and check with a toothpick. This recipe can make 12 muffins, bake for 20-25 minutes in a regular muffin tin.
- Sugar free: Sugar free liquid syrup might may work although taste might change.
How to Store
Store: After baking, keep in a cool dry place in a glass airtight container for up to 4 days. I never have it longer than that, but if you do, you might be able to refrigerate it for a few more days.
Freeze: Bake and cool completely. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze applesauce banana bread for up to 3 months. I recommend you do not cut bread in individual slices before freezing. It retains its moisture better this way.
Defrost on a counter. Takes about 3-4 hours. Bread will taste just like freshly baked. Pop it into a toaster or toaster oven for a minute for that freshly baked bread warmth and aromas.
More Banana Bread Recipes to Try
- Almond flour banana bread
- Greek yogurt banana bread
- Coconut flour banana bread
- 3 ingredient banana bread
- Oat flour banana bread
- Cottage cheese banana bread
- Kodiak banana bread
Applesauce Banana Bread
Equipment
Video
Ingredients
- 4 medium very ripe bananas, 1 1/2 cups mashed
- 2 large eggs
- 1/2 cup applesauce
- 1/3 cup maple syrup or honey
- 2 tablespoons any mild oil
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/4 cups whole wheat flour or spelt flour
Instructions
- Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper. In a large bowl, mash bananas with a fork or a masher.
- Add eggs, applesauce, maple syrup, oil, vanilla, baking powder, baking soda and salt; whisk to combine (masher works fine).
- Add flour and stir gently just enough to mix.
- Pour batter in prepared loaf pan and bake for 50 – 60 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely. Cut into 10 slices and enjoy.
Notes
- Store: Keep in a cool dry place in a glass airtight container for up to 4 days.
- Freeze: Wrap tightly and store in freezer safe container up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really good! I was looking for a healthier version and this will be it for me. This time I added chopped pecans and swapped out 1/2 cup of wheat germ for 1/2 cup of the flour. I’ll try other small variations in the future.
Thanks for sharing your recipe!
So glad you loved it! Pecans and wheat germ sound like a delicious twist. Can’t wait to hear about your future variations!
I just made these tonight! Super easy to make. I only had AP flour so I followed your comment to add 2-3/4 cups. It did make the batter super thick so I added about 4 more TBSP of applesauce and I added the batter to greased muffin tins, cooked at 350 for 18 minutes and they came out perfectly!
If I had one comment..using AP flour..I would add a little more sweetener as I think the extra flour dulled the sweetness some.
We added some organic raspberry jam and a wee bit of butter to our hot muffins and they were delicious! Superrrr moist!
So glad they turned out perfect! Love the applesauce tweak, and raspberry jam on warm muffins sounds amazing!