Healthy Banana Bread moist with applesauce, no refined sugar and low fat. Easy banana bread recipe your kids will love.
Author:Olena of ifoodreal.com
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
Yield:10 servings 1x
4 medium very ripe bananas (1 1/2 cups)
2 eggs, large
1/2 cup applesauce, unsweetened
1/3 cup maple syrup or honey
2 tbsp avocado or coconut oil (melted)
1 tsp pure vanilla extract
2 tsp baking powder, aluminum free
1 tsp baking soda
1/4 tsp salt
2 1/4 cups whole wheat or spelt flour
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.
Store: Keep in a cool dry place in a glass airtight container for up to 4 days or freeze for up to 3 months.
Please follow the recipe. I can’t stress enough that baking is a science and 99% times deviations from original recipe result in baking fails.
Flours that don’t work with this healthy banana bread recipe are almond flour and coconut flour.
To “ripen” bananas faster, bake yellow bananas with skin on for 20 minutes at 300 degrees F oven. Or place a few ripened bananas or apples with unripened ones in a brown bag, close tightly and wait 1-2 days.
If using frozen bananas, thaw them first and do not discard liquid that separates.
Optional mix-ins: 1/2 to 1 cup of nuts, chocolate chips or blueberries.
You can make mini banana loaves by baking them for about 35-40 minutes and checking with a toothpick.
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