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.
All purpose flour: I have tested this recipe with white flour and you will need 2 3/4 cups. Same baking time.
Flours that don’t work 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.
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.
Mini banana loaves: Bake for about 35-40 minutes and check with a toothpick.
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