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.
Made this tonight, my bf spat it out. If you’re used to baked goods that have basically zero sweetness, maybe you’ll like this but otherwise it’s not too great.
Not zero sweetness but moderately sweet with a healthy amount of sugar. Your bf probably is eating a lot of high sugar foods and his taste buds need to be cleaned up. If he tries to wean off slowly he will start tasting actually the food and not the sugar. And I assume you as well. So much better for you! Good luck, guys, you can do it!
very good i use even more applesauce
I am excited to try this recipe today…but I only have 3 bananas. Could I add extra apple sauce(1/2 cup)?
I have been making your Heathy Zucchini Bread-delicious!
I think you could! Measure your bananas mashed and maybe you will have even more than 1 cup, so won’t have to add much more applesauce to make it to 1.5 cups. So glad you are enjoying my healthy zucchini bread!!!
I am so happy to find a delicious banana bread recipe made with whole wheat flour and only 1/3 cup of honey. I added chopped walnuts and cinnamon, and baked it in a Bundt pan. Wonderful! I’m’ looking forward to trying more of your recipes.
Awe, you are so welcome! So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great week!
I didn’t have wheat flour 😑 I used white, also I added some Goji berries. I’m excited to try it, stillin the oven now.
Hope it worked out for you!
Love this recipe. Used date syrup instead of maple. Added 1 cup of frozen blueberries and baked for 30 minutes in oversized muffin tins. Delish, flavorful but not overly sweet or fat-laden. Thanks for a great recipe!
I’m so happy to read this! Thanks for your positive feedback!
Fabulous and simple. Did 1.5 cups whole-wheat and 1 cup spelt. Then lined the top with apple rings.
Lasted in fridge for 2 weeks.
Served warmed-up with lemon ricotta for breakfast.
Going to try your other recipes. 💝
I just fiddle the numbers as I’m Australian.
That sounds delicious, Tracey! Glad you loved the recipe.
I don’t like my bread as sweet. Can I just decrease the amount of maple syrup? Will I need to increase anything else?
Thanks
This banana bread isn’t as sweet. You will have to decrease flour if you decrease maple syrup. By how much? Hard to tell. You will have to use your judgement if you are familiar with quick bread batter consistency. I could do it eyeballing but hard to tell by how much if I’m not in your kitchen. Good luck.
Had a recipe like this years ago and this came out exactly like it. I used pear sauce instead of apple sauce. I make this myself just blenderizing ripe pears, skin included. A lot more fiber.
Pear puree sounds amazing! So happy to hear you enjoyed this banana bread recipe!
I accidentally left a slice of bread in the cabinet for 6 days. It was still moist and tasted perfect.
Fantastic! Glad to hear this recipe worked so well for you!
I’m trying to make this bread for first time. I wonder if I can use almond flour instead? And if there will be diferent measurements for it if is allowed to substitute?
I can use any help from author or other great cooks!!
Thank you
You shouldn’t use almond flour in this recipe but make this almond flour banana bread instead. Enjoy!