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.
I want to make this recipe tomorrow and would like to know about the banana on top of the bread, it isn’t mentioned anywhere.
Do you half a banana and put it on the bread before you bake it or after you bake it? Thank you
Yes, half and just lay on top before baking.
So easy and successful for a novice lIke me!
That is so amazing to hear! Glad you enjoyed my recipe, Rebecca.
Delicious as always!
Wow. I JUST made this. I was amazed at how *unsweet*, yet so bananalicious (lol), this was!! Warm and with a little smattering of real butter (that it didn’t need, lol)… Oh, and I added pecan cookie pieces to mine. Mmm…! All I can say is: Wow! I didn’t feel like I was cheating on my glucose levels or undoing my walk this AM! Lol! Plus, it was really moist!! Thank you for sharing this recipe with us! I’m new on here and I can’t wait to try your others! Continued blessings, success, and great recipes! 🙂 Stay safe and be well.
Amanda, many thanks for sharing such a positive review!
Hello. Your recipe looks terrific! I currently don’t have applesauce and am.wondering would I really have to have it when a mashed banana can be used as an oil /egg substitute…..? Do you think simply adding extra banana? Thanks in advance!
Yes, substitute with mashed banana or yogurt.
Just made these this morning. SUPER YUMMY and so moist! You don’t need butter or anything with them! I added walnuts to mine. Definitely making again! Thanks!
You’re welcome Lyndsay!
It didn’t turn out very moist for me, at least compared to the banana bread I usually make with butter and sugar. Is there a way to make these extra moist using the healthier ingredients in this recipe? Maybe using less flour? Not sure why mine didn’t come out as moist as everyone said theirs did even though I followed the recipe exactly. Any tips would be appreciated!
It could be bananas were not ripe enough or not large enough. Or a bit too much flour – even a few tbsp could do that. Do you know how to measure flour properly? Scoop then skim the top off with a knife.
This is the absolute BEST banana bread. I tried a number of recipes when we first had to shelter at home. I kept going back to this. When I ran out of maple syrup, I used agave. I also always add plenty of cinnamon (just my preference.) My son’s girlfriend is dairy free and she could not believe how wonderful this was. I always make two loaves so I can share. Thank you soooo much!
Yay! I am so happy you enjoyed this banana bread so much Kerry!
The third time I baked this I adjusted the ingredients a little. Added about 3/4 cup of broken walnuts to the mix and used agave syrup as the sweetener. I also substituted 1 cup of flour with 1 cup of crushed natural oats to make the banana bread even more healthy. Topped with 1/2 cup of crushed walnuts sprinkled with a bit of raw sugar. Yummy.
Oooooh I’m going to try that next time! I love crushed oats in my cookies, why wouldn’t I love them in my banana bread!?! Thanks for the idea!!
best recipe I have found I did add walnuts
Walnuts would be great in this banana bread Karen!