Easy Banana Bread Recipe (with Applesauce)
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Our beautiful easy banana bread with applesauce recipe uses smarter ingredients so you can enjoy a slice with breakfast or a snack without the guilt.
This quick bread recipe uses applesauce for sweetening, it doesn’t contain oil, only a minimal amount of sugar, and only egg whites. Reducing the sugar and adding unsweetened applesauce makes a lower calorie moist banana bread with just the right amount of sweetness. We added whole grains by replacing half of the white flour with whole wheat flour.
Originally released on August 1, 2017, this banana bread with applesauce recipe has undergone updates to enhance our readers’ experience, including simple details, new images, and a video. No changes were made to the actual recipe.
In my quest to eat better, I’ve learned that there are simple hacks that you can use to take an existing recipe and make it a little better for you. This healthy banana bread recipe with applesauce is one of those recipes. It’s delicious and I feel good feeding it to my family. The kiddos will thank you for adding a slice to their school lunches.
This is an easy recipe that uses simple ingredients. Our step-by-step instructions include a video and variations that you can make so that it becomes one of your favorite banana bread recipes too.
Banana Bread Ingredients
- Whole wheat flour. Nothing beats the wholesome flavor whole wheat flour adds to bread.
- All-purpose flour. We used unbleached but either is fine.
- Baking powder. When is the last time you replaced yours? It needs to be fresh, less than six months old.
- Baking soda. Used for leavening to give the bread a good rise.
- Cinnamon.
- Salt. I use Kosher salt.
- Bananas. Mashed, you will need about one cup. This is about three medium bananas.
- Vanilla. Real vanilla extract adds a nice depth of flavor. You can use imitation if that’s what you prefer.
- Egg Whites. Just the whites help keep the recipe on the healthier side.
- White Sugar. We used a small amount of granulated sugar. You can replace the white sugar with brown sugar, pure maple syrup, or the sweetener of your choice.
- Unsweetened Applesauce. Naturally sweetens the banana bread and takes the place of butter or vegetable oils keeping our banana bread soft, tender, and moist.
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How Do You Make Banana Bread with Applesauce?
Quickbreads are incredibly simple to make. I recommend using mini loaf pans, and you will also need mixing bowls, whisk, and non-stick cooking spray. an electric hand mixer or potato masher are optional. Check out this complete list of awesome baking tools.
- First, in a large bowl, combine and mix the wet ingredients; mashed bananas, egg whites, vanilla, applesauce, sugar, and cinnamon, combining with a whisk.
- Next, in a separate bowl, mix the dry ingredients separately. Combine the flour mixture with the wet mixture. We use a wooden spoon which helps to keep you from overmixing.
- Then, spray your loaf pans and pour the banana bread batter into the greased loaf pan.
- Finally, bake your homemade banana bread until a toothpick inserted comes out clean. For mini loaves, this will take 27-30 minutes. A 9×5 loaf pan will take up to 40 minutes. Always test for doneness before your bread should be baked. Insert a toothpick into the center and if it comes out with just a few crumbs on it, it’s done. Let the bread cool completely on a wire rack before slicing.
Frequently Asked Questions
How to Mash Bananas
Use your hand mixer or potato masher to mash up the bananas. If you leave the bananas lumpy, you’ll have small lumps of banana in your bread. I like to over-mash my bananas for a smooth consistent texture of bread, but I know some people love little banana chunks so it’s up to you.
How Ripe Should Bananas Be for Banana Bread?
Bananas are seldom too ripe for banana bread. They are nicely sweet as soon as they have little brown spots. As the spotting increases and the fruit softens the banana gets sweeter. Even when the skin is almost solid black, overripe bananas can still be used for this moist banana bread recipe. I don’t throw out bananas unless they have started molding.
I always have frozen bananas in my freezer. I just throw them in peel and all. When I need them I let them sit a bit to thaw and then remove the peel. You can take them out the night before you want to use them to bake. The peel isn’t beautiful but the banana is perfect for bread or smoothies. There is never a reason for letting bananas go bad.
How to Ripen Bananas Quickly
If your bananas are still green, you can use this trick to ripen them fast and reap all the benefits of flavor and sweetness of a ripe banana without the wait. Bake at 300°F for fifteen to twenty minutes, until the peels are almost black all over, with just a very thin stripe of yellow remaining in the middle. For more tips on ripening bananas fast read this post.
Can I Replace All of The AP Flour With Whole Wheat Flour?
Yes, you can, but I don’t recommend it. The texture of the bread will be dense and not as moist.
Tips and Variations for Homemade Banana Bread Recipe with Applesauce
- This recipe can be made into one large loaf. However, we like the mini loaves. We can freeze what we’re not going to use right away. Not only that, we can cut a mini loaf into 6 nice pieces. I wouldn’t cut a large loaf into 18 slices so this is a form of portion control too. The recipe is for 18 servings which is how many we get out of 3 mini loaves.
- Use room temperature ingredients (eggs and applesauce). They’re easier to blend together and you’re less likely to overmix.
- I also know friends who have their kids peel, mash, and freeze bananas in freezer-quality zipper bags in the exact amounts needed for banana bread. Turns out this is a fun task, and since the kids love to eat banana bread they are excited to help make it possible.
- Mix the batter gently with a rubber spatula or wooden spoon and only until combined. Overmixing creates a dry tough loaf.
- Don’t overbake the bread. Test it at the minimum baking time. Overbaking causes dryness.
- Add dark chocolate chips, chopped nuts, blueberries, raisins, or oat flakes to your banana bread to try something new.
How to Store Banana Bread
Once cooled I put it in a resealable bag or airtight container and think it’s even better the next day. No need to refrigerate.
Can You Freeze Banana Bread?
Batch bake this recipe to use up all of the bananas in your freezer at once. Once baked and cooled, you can freeze loaves of banana bread with applesauce or in individual slices using freezer-safe zipper bags. We love taking out a loaf of homemade banana bread when unexpected guests stop by too!
I recommend wrapping the bread slices in parchment paper like you would wrap a present first, and then placing the slices in zipper bags. This helps preserve the moisture of the quick bread. You’ll be able to grab these little packages on the go. They thaw fairly quickly at room temperature or in the microwave for a fast and tasty breakfast.
How long does banana bread last?
In an airtight container, banana bread with applesauce will last 3 days on the counter, 6 days refrigerated, and 3 months frozen.
Favorite Quick Banana Bread Recipes
We love quick bread recipes. They make delicious sweet treats for an after-school snack or a mid-day pick-me-up at work. If you enjoyed our healthy applesauce banana bread, take a look at our Dark Chocolate Banana Bread Recipe, Apple Banana Bread and these Banana Blueberry Muffins. They’re delicious too!
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Easy Banana Bread Recipe with Applesauce
Equipment
Ingredients
Instructions
- Preheat oven to 350 °F. And spray either 1 loaf pan or 3 mini loaf pans with the non-stick method of your choice.
- In a large bowl, combine mashed bananas, applesauce, sugar, vanilla, egg whites, and cinnamon.
- In a medium bowl, combine flours, salt, baking powder and baking soda. Whisk together.
- Add dry ingredients to the wet ingredients. Mix until just combined.
- Pour into a bread pan that has been sprayed with cooking spray. Bake mini loaves 27 to 30 minutes or one large loaf 40-45 minutes or until a toothpick inserted comes out clean.
- Remove from pan and allow to cool on a cooling rack.
Video
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Other Quick Bread Recipes You’ll Love
Grandpa George’s Easy Zucchini Bread Recipe
This just makes me want to rush out and buy some bananas…and then wait a week or two for them to get seriously over-ripe!
Applesauce is my favorite swap ingredient in quick breads– I’ve never done it in banana bread though. Def trying it out next time!
Thank you, Lynn!
I use applesauce in muffins and quick breads a lot for some or all of the oil, but I don’t think I’ve ever used it in banana bread. This bread looks moist and flavorful!
I do too, Amy and love the texture and moisture it adds to this bread. Thank you!
I’m always making banana bread sso I like making a twist on the classic whenever I can
We love our banana bread too. Thank you, Hezzi!
The applesauce is such a smart addition. I bet it helps keep the bread moist too!
It really does. Thank you!
I love the whole wheat in this banana bread! It adds so much flavor and nutrition. I’d like to grab that buttered slice.
Thank you, Karen! I love the flavor the wheat flour adds to bread too.
This banana bread with applesauce not only looks perfect it sounds delicious too! Won’t last long in my house.
Thank you! It doesn’t last long here either!
I love how healthy this recipe is! It’s a feel-good wholesome banana bread perfect for the mornings. Looks wonderful!
I agree with you! This bread turns out every time.
This banana bread was so moist and delicious with the addition of apple sauce! So good, my kids loved it!
I’m so glad you enjoyed it! Thank you, Michelle.
Banana bread is one of my favorite breads to make! It’s a favorite of my kiddos too, and the applesauce makes it so delicious.
I agree! Thank you, Erika!
Love how easy this recipe is. It’s perfect for our family!
Thank you, Shadi! My family loves it.
I make this pumpkin bread just about weekly for my daughter. It is her daily breakfast! She is a very picky eater so you have a winner! Now she is requesting pumpkin bread soI am looking for a “Better for you” pumpkin bread. Could I replace the banana with canned pumpkin? And if so would you recommend the 1 cup? Would you recommend different spices?
Hi Susan! You can definitely replace the pumpkin for the banana and I would change up the spices to the pumpkin bread recipe. They are both very clean recipes which I believe your daughter prefers. We are definitely on the same page with our tastes. Two bananas would calculate to a cup of banana. I hope you’ll let me know how you like the outcome. Thank you for stopping by!
I love banana bread. All the time!
I’m with you Liz! I have some getting ready for a new batch!
I can’t have banana bread without a little cream cheese. Those watching the fat/calories can do the “1/3 less…” brand. 😉
I love the sound of that Lynn!
I need to be counting calories, too! This looks like the perfect way to start. Congrats on all that hard work Julie. I need to convince myself I can do it, too!
Thank you Abbe! That’s the hardest part indeed.
Sounds good! Love the low calories.
Thank you, Christine! Me too!
this recipe really makes me smile. my grandma Hyde made banana bread for my dad all the time. I hated bananas as a kid and wasn’t until recently that I tried banana bread and realized I had been missing out. I don’t have a copy of hers )well, because I was ridiculous and HATED bananas,) so Im going to make yours and pretend that I was smarter back then!
Ha! I think I ate everything except liver as a kid. John, on the other hand, has been adding to his no-longer dislike list too. These loaves are so easy to make. I think I made 9 the day I made these.
Oh, Julie, the bread looks so scrumptious, and the good news is that it is a low calorie banana bread! I guess the apple sauce is a good substitute for butter or oil! Less fats, but looks moist and tasty! Pinning to try later! Thank you for sharing, Julie!
Why do I never have overripe bananas when I need them? This bread looks wonderful! Quick breads are my weakness so a healthier version is always welcome in my house :). Hope you’re having a great week, Julie!
I need to make more “better for you” recipes especially something like banana bread. I too am struggling with weight – hard to control when I like to eat and blog 🙂 Then of course I am not gardening like I did on my 1 acre so I need to replace it with something!
We are in the same boat! Since my hip surgery I don’t workout as hard and know I’m not in as good a shape as I was then too. I definitely need to be more mindful especially with fall rolling in already.
Thank you for sharing your inspiring story Julie. It’s all about mindfulness isn’t? Easier said than done however, especially for those of us who love to cook and enjoy good food!
If it was easy, Johanne, none of us would have to work so hard right? I do love good food too much!
Great recipe and tips for portion control Julie. How close are you to your goal and how long have you been working on it? I need to set the same goal! So hard blogging about food!
I lost all of my weight in 2013. It took 6 months of calorie counting and exercising every day. I’ve done a pretty good job keeping it off until recently. I’ve been making some poor choices and put on 8 pounds. I know me and 8 will soon be 10 if I don’t get mindful soon. It is so hard when you are a food blogger, and the holidays will be here too soon.
That’s such a simple recipe Julie!! No butter makes it extra good!
Thank you Sonal! I actually don’t even eat it with butter. You are right, it doesn’t need it.
Julie, I love the idea of the mini loaves and when you do the math, it makes perfect sense 🙂 I too am not able to make desserts with loads of sugar and fat content anymore. It’s a shame, because I LOVE desserts. Still, some of the ones that I’ve replaced are really really good. Like, I keep a bunch of chickpea brownies in the freezer 🙂 The mini loaves make for a great gift too and you can easily pull it out of the freezer if you’ve had unexpected company for coffee 🙂
I’ve got to make those brownies. We had unexpected guests and I bought some store bought brownies. They were fine but I threw them out as soon as the company left so WE wouldn’t eat them. John is still in mourning LOL! I love a great dessert but not one that is so full of sugar and fat that it makes you feel sick! I’ve loved some of the beautiful treats you’ve featured and pinned them too.
Hi Julie, have you ever made it entirely with whole wheat or even sprouted wheat flour? I am having surgery the end of this month and looking for recipes, such as this one, that I can prepare and freeze ahead. I want to keep the calories down and nutrition up, love the low sugar and oil in your recipe.
I will be on pain medications for a short while and will need something quick and filling in the morning so my stomach is not upset. This looks perfect.
Oh, Liz, I wish you the best regarding your surgery! I tried this recipe with 1 cup of wheat flour and 1/2 cup ap flour and felt that it was drier and had more of a rubbery consistency. The equal amounts worked the best. I really wished it wasn’t so but I don’t think it will be nearly as good.