Apple Sauce Banana Bread Recipe
One of my favorites is Apple Sauce Banana Bread. The combination of sweet, ripe bananas and smooth apple sauce creates a moist, flavorful loaf that’s hard to resist. I often make this when I have overripe bananas sitting around. It’s a great way to reduce waste and enjoy a delicious treat.
Equipment
- Large mixing bowl
- Whisk or electric hand mixer
- Measuring cups and spoons
- 9×5 inch loaf pan
- Spatula
- Cooling rack
Ingredients
- 2 large ripe bananas mashed
- 1/2 cup unsweetened applesauce
- 1/3 cup brown sugar adjust for sweetness preference
- 1/4 cup melted coconut oil or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Mix-Ins:
- 1/2 cup chopped walnuts or pecans for added texture
- 1/2 cup chocolate chips for extra indulgence
Instructions
Preheat the Oven
- I preheat the oven to 350°F (175°C). While the oven heats up, I spray the loaf pan with non-stick spray or line it with parchment paper to ensure easy removal after baking.
Mix Wet Ingredients
- In a large bowl, I whisk together the mashed bananas, applesauce, brown sugar, melted coconut oil, eggs, and vanilla extract. I make sure the mixture is smooth and well-combined.
Combine Dry Ingredients
- In a separate bowl, I sift the flour, baking soda, baking powder, cinnamon, and salt. This helps ensure an even distribution of the leavening agents and spices.
Combine Wet and Dry Mixtures
- I gently fold the dry ingredients into the wet mixture using a spatula. I stir just until combined, being careful not to overmix, as that can make the bread dense. If I’m adding nuts or chocolate chips, I fold them in at this stage.
Pour Batter into the Pan
- Once the batter is ready, I pour it into the prepared loaf pan. I smooth the top with the spatula to make sure the batter is evenly distributed.
Bake the Bread
- I bake the bread in the preheated oven for 50 to 60 minutes. After 50 minutes, I check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean or with a few crumbs, it’s done. If not, I let it bake for a few more minutes.
Cool and Serve
- Once the bread is done, I remove it from the oven and let it cool in the pan for about 10 minutes. Then, I transfer it to a cooling rack to cool completely before slicing.
Notes
For best results, use very ripe bananas for maximum sweetness and moisture, and avoid overmixing the batter to keep your banana bread tender and fluffy.