Moist and fluffy this Banana Bread with Applesauce 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!
Another family favorite here is this Greek yogurt banana bread and almond flour banana bread.
Table of Contents
Banana bread is a staple in our house and the first answer of to what to do with your ripe bananas!
I love making banana bread with applesauce because it keeps the 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.
Enjoy for healthy breakfast with a cup of coffee, as an afternoon snack or a sweet treat after dinner.
Why You’ll Love This Recipe
- 100% whole grain: Whole wheat or spelt flour adds fiber that keeps you full longer.
- Low sugar: Naturally sweetened with bananas, plus only honey or maple syrup. It uses only 1/3 cup of natural sweetener compared to 1 cup or more in other recipes.
- Minimal oil: It’s a tried and true low fat banana bread containing only 2 tablespoons of oil and no butter in sight.
- Delicious results: This quick bread has a glossy, sticky top of the loaf with a slight crack. When you take a bite it is full of sweet banana flavor, has the right amount of sweetness and just melts in your mouth.
Ingredients for Applesauce Banana Bread
This banana bread recipe contains simple ingredients. Actually so easy, even my kids can make it!
- Ripe bananas: Ripe bananas are very yellow with brown spots and 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.
- Applesauce or yogurt: Unsweetened applesauce is my preference but sweetened applesauce works too.
- Eggs: If you need egg free and vegan banana bread, learn how to make a flax egg.
- A bit of oil: Any oil works like avocado oil, olive oil, grapeseed oil or melted coconut oil.
- Maple syrup or honey: You can make this healthy banana bread with honey, 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: Regular whole wheat flour is the default. Spelt flour will work as well.
- Baking staples: Leavening agents like baking soda, baking powder, salt for taste and pure vanilla extract to add additional flavor.
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 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 until incorporated. Do not mix too much as bread might come out rubbery. Batter should be thicker than for pancakes.
- 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 cooling rack.
Tips for Best Results
Here are some tips to make sure this applesauce banana bread turns out perfect every time!
- Please follow the recipe for best results: 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 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 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 mini loaves 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.
FAQs
Yes, you can use ripe previously frozen bananas. Thaw on a plate placed on a kitchen counter for a few hours, peel and use. Do not discard liquid that separates during defrosting, use it to make banana bread as well.
Substitute applesauce 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.
Yes. I have tested this recipe with white flour and you will need 2 3/4 cups. You may also try whole wheat pastry flour which is a lighter version of whole wheat flour. Also I believe white whole wheat flour will work in this recipe.
Baking is a science and any gluten-free flour acts differently because it doesn’t contain gluten like wheat. You may try all-purpose gluten free flour 1:1 ratio but I haven’t tried. For alternative flours, I have this gluten free banana bread with almond flour, oat flour banana bread and coconut flour banana bread recipe.
More Banana Bread Recipes to Try
- Healthy zucchini banana bread
- Pumpkin banana bread
- Oat flour banana bread
- Coconut flour banana bread
- Cottage cheese banana bread
Applesauce Banana Bread
Equipment
Ingredients
- 4 medium very ripe bananas 1 1/2 cups mashed
- 2 eggs large
- 1/2 cup applesauce or Greek yogurt
- 1/3 cup maple syrup or honey
- 2 tbsp avocado or coconut oil melted
- 1 tsp pure vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp 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.
Video
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.
This is wonderfully moist. I substituted maple syrup for Walden Farms calorie free pancake syrup as I didn’t have any maple syrup and my Canadian husband doesn’t like maple syrup! So I guess that lowered the sugar content further. It is so delicious. Thank you Olena
LOL on not Canadian husband not liking maple syrup 🙂 So glad it went well Gael!
Hi! I love your recipes and this one in particular. I’ve made it many times.
I am trying to use butter and avoid oils. Can I substitute oil for melted butter in this recipe?
Hi Nina. Yes, you can – I don’t see a reason why not. And I am so happy to hear you are enjoying my recipes!
Holy cow, this banana bread is GOOD!!!
So glad to hear you loved it!
I’m looking forward to trying this
Can you substitute olive oil for the avocado or coconut oil?
That should work fine.
I have made this recipe SO many times and it is a staple now. But how long might I bake these if I wanted them to be regular size muffins?
Please see FAQs.
This was my first attempt at a lower carb, low sugar, low fat banana bread – using spelt flour, at that! It was absolutely beautiful and delicious! I would have loved to post a photo – it was just THAT pretty! Will I make it again? You bet! Will I use my higher fat recipe on occasion? You bet! But, its nice to have such an amazing option!!! Thank you!
Your banana bread is so yummy & the bread rises higher than the other skinny banana bread recipes I’ve tried!
I added 1/3 cup half pecans & then chopped them up & folded in last.
Also added. 1 teaspoon on cinnamon (I luv cinnamon) to the dry ingredients.
Thank you so much for your healthy & delicious quick bread recipes!
I’m so glad you enjoyed it! Thank you for the wonderful review!
My second time to rate this recipe. I’ve made this many times; last night made for dessert, and used regular flour because that was all I had on hand. Turned out great, absolutely delicious. As many others have said on here, I love that this is not overly sweet- you actually taste the bananas and have great moisture and texture. This is my go-to banana bread recipe. I take it in to work, give it to friends… everyone loves it.
Yay! Thanks you so much for taking time and rating all recipes you enjoyed, Cathey. I am happy my recipes have become your go-to.
Yes,Yes,Yes its a winner and the best I’ve made so far. I used golden syrup instead of honey and added 1/2 cup of crushed nuts. My 15 M old just ate a lot of it and loved it! Next time I would like to swap oat flour instead of wholewheat. Please can you provide the measurements for the substitute?
Many Thanks!
I’m so glad you enjoyed it! Baking is a science and unfortunately I can’t tell you if this recipe will work with oat flour because I have not tested and it lacks gluten and will be different result. You can try and report back with your experiments. 🙂