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.
Just made a double batch of this amazing banana bread. The only thing I did differently was used half honey and half maple syrup. Used all organic everything and added walnuts and dried cranberries. Will definitely keep this recipe!!
Swear, this is the only recipe I’ve been able to get to rise and cook threw exactly as written. Tastes amazing too. Thank you!
You are very welcome, Rena! Tested on my family many times haha
Hello
Is it 2 cups and then 1/4 cups of flour or 2 times a 1/4 cup of flour?
It is 2 cups + 1/4 cup = 2.25 cups.
This recipe looks amazing! I am about to make it but am wondering if it matters whether I use honey or maple syrup? I feel like maple syrup would taste better but I only have honey on hand. Have you made it both ways?
Hi Amanda. Maple syrup has more mild and less prominent after taste than honey. However, bananas have strong flavor. I made it both ways and we love it both ways. It is a personal preference and if you want to run to the store. I would personally just make it with honey cause I do not taste major difference. Hope this answers your question.
Great, thank you so much! It is in the oven now and I cant wait to try it 🙂
The banana bread turned out amazing with the honey!! Thanks again for the recipe, will definitely be making this often 🙂
Yay, awesome to hear!:)
Hey Olena, can I make this recipe with sprouted spelt flour?
Thank you so much 🙂
Yes! I always use it or whole wheat interchangeably.
Thank you so much, Olena,
I was doubtful because the package said ‘Sprouted’ spelt flour. But it came out great!! It tasted even better the next day out of the fridge 🙂
I didn’t have applesauce so substitute yogurt 🙂
I wonder why your recipes use less oil than all other ones and still so yummy 😉
I think sprouted is just more healthy for us lol. I know what you mean. Sometimes it’s not sprouted and still works the same.
That’s my trade secret.:) Just enjoy lol.
I came across this recipe when I searched google for ‘banana bread recipes with applesauce’. I have a jar of cinnamon applesauce laying around in my fridge and had to do something with it. Now! This is, by far, the BEST banana bread I have ever made. it’s so soft, moist and I feel healthy eating it. This will be my go-to recipe from today. I added some pecans just because lol.Thanks, Olena!
Hi Uzo. So happy to hear and thank you for letting me know how you found my healthy banana bread recipe. Made my Monday morning. And “just because” additions happen in my kitchen all the time lol. Enjoy!!!
Hi Olena,
This is the first recipe of yours I have tried and it is excellent! So good to have a guilt free banana bread! I’m a working Aussie mum, but will be trying to make more recipes from your site whenever I have time. 🙂
Hi Katrina. Good for you! So happy to hear my healthy banana bread was a hit in your family. Have you seen my healthy freezer meals? That’s for working moms like us.:)
Very delicious! Will make again for sure!
Simply delicious!!!! And easy! Thank you!!! Love your recipes ❤️
Trying to post a picture, don’t know if it’s going to work.
Couldn’t find how to attach it?
🙂 You are welcome! Happy New Year! You can’t attach a photo here but only on social media. #ifoodreal on Instagram or tag @ifoodreal.:)
OMG! Olena, I’m in LOVE with your website, recipes, etc.!! I’m totally making a couple of your healthy bread recipes as gifts for friends this Christmas season!!! Banana bread is a must for sure. And I’ll be trying the Healthy Gingerbread, too!! I’m sure I am going to be the hit of all my friends who receive these breads – that is, IF they make it there w/o me eating them myself!!
Thank you again for your blog & I’m sooo happy I found your website!! Love, love… LOVE it!
P.S. Yours is the one I go to most!! 🙂
Aw. Thank you so much for your kind words. Glad you are enjoying it that much. Don’t forget to slip a printed recipe card with each loaf haha. Homemade food is the beat gift for people who have everything.:). That’s us. 🙂