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.
Recipe Tip
If you want to make banana bread without applesauce, I now have this healthy banana bread recipe which is very similar.
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.
I love this recipe, I now sub flax for one egg and put a little more sauce and 1 tbsp less oil and use some stevia and half the honey and it still comes out very tasty. Thank you.
You are very welcome! 🙂
Unfortunately I used almond flour to replace the whole wheat. Not a good idea. It really never baked all the way through. Oh well…live and learn. Thanks for your recipe. Will try with whole wheat next time.
Not a good idea. I have almond flour banana bread recipe. Wish you saw it before. Next time.:)
I subbed half the wheat flour with 1/2 C coconut flour. Looks good…
Happy to hear!:)
Should I have used 100% whole wheat flour or white whole wheat flour.. because I used 100% whole wheat flour and it was kind of thick the batter?
Whole wheat flour. And did you bake the bread and…? Maybe your bananas were smaller or did you skim the top of the measuring cup with flour with a butter knife?
I followed the recipe exactly and it turned out wonderful! My two year old loved it too. Thank you!
Awe, you are so welcome!
The best Banana Bread EVER. It’s moist and not so sweet that it made you shiver from a sugar rush. It’s a Keeper and Healthy. I will stop looking for new ways to use old bananas, now I will watch them turn brown and make Banana Bread. 5 STARS, or more.
I used whole wheat flour, will keep as is.
Hi!,
Looking forward to trying your banana bread recipe. I live in a small town & cannot find spelt flour. I did find coconut flour, could it be substituted for the spelt/wheat flour?
Unfortunately not. You can’t find whole wheat flour? Coconut flour is way more rare than whole wheat…Hmmm.
Hi Olena,
I tried the recipe with Carol’s gf flour, came out great. I love that it’s not overly sweet especially for my boys.
Thank you..
Welcome!!!
The best recipe I’ve found, although I had to use whole wheat flour. I can’t find Spelt!!
That’s totally fine. I always use it.
I had some overripe bananas that needed to be used and checked your site for recipes. I decided to go for your Healthy Banana Bread. I added some cinnamon and blueberries to the recipe. It smelled delicious while in the oven and it tastes that way too. I just had a slice and could eat another one, and another one, and……. 😉