banana bread recipe with applesauce
The Best banana bread recipe with applesauce
My kids adore it, especially when it’s fresh out of the oven—crusty on the edges, soft in the middle, and just the right amount of caramelized sweetness. It’s a go-to for breakfast or a late-afternoon pick-me-up, and it’s easy to double if you have company. The applesauce also makes it a great option for those who prefer a slightly less dense texture, and it’s a great way to sneak in extra fruit without changing the recipe much. Whether you’re making it for a weekend brunch, a school-night dinner, or just because you’re craving something comforting, this recipe delivers. It’s the kind of bread that feels like a treat but isn’t too indulgent, making it a reliable staple in my kitchen.
Moist Banana Bread with Applesauce
A tender, lightly sweetened loaf that balances ripe bananas and applesauce for a naturally moist crumb. Perfect for breakfast or a snack.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 ripe medium bananas, mashed
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup unsweetened applesauce
- ½ cup chopped walnuts (optional)
- 1 tsp cinnamon
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, baking soda, and salt. Set aside. -
3
In another bowl, cream butter and sugar until light and fluffy. Beat in the mashed bananas, egg, and vanilla. -
4
Gently fold the dry ingredients into the wet mixture until just combined. Stir in applesauce and cinnamon. -
5
Press walnuts into the batter if using. Pour into the prepared loaf pan and smooth the top. -
6
Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Moist Banana Bread with Applesauce Works
❓ Frequently Asked Questions About Moist Banana Bread with Applesauce
1. Why does the recipe call for applesauce instead of regular apples?
Applesauce acts as a natural sweetener and moisture booster, keeping the bread tender. It also replaces the need for extra oil or butter, making this version lighter. If you prefer a denser texture, you can use mashed apples instead, but applesauce keeps the loaf soft and slightly cake-like.
2. Can I substitute a different fruit puree for applesauce in this recipe?
Yes, you can use pumpkin puree, zucchini purée, or even mashed berries for a slightly different flavor profile. Just keep the liquid-to-solid ratio balanced—too much puree can make the bread gummy. For example, use ¾ cup of pumpkin purée for every 1 cup of applesauce.
3. How should I store banana bread to keep it fresh?
Store the loaf in an airtight container at room temperature for up to 3 days. For longer freshness, wrap it tightly in plastic wrap or foil and refrigerate for up to 5 days. To reheat, slice it and toast for 5–7 minutes until warm.
4. What if my bananas are overripe? Can I still use them?
Absolutely! Overripe bananas are sweeter and stickier, which adds moisture and depth to the bread. Just mash them well and use them as directed—no need to alter the recipe. If they’re very soft, you might need to reduce the liquid slightly (e.g., use ¼ cup less applesauce).
5. How can I make this banana bread gluten-free?
To adapt this recipe for gluten-free baking, replace the all-purpose flour with a 1:1 gluten-free blend (like Bob’s Red Mill or King Arthur). Add 1 extra tablespoon of xanthan gum per 1 cup of flour to improve structure. Stir in 1 extra teaspoon of baking soda to compensate for reduced acidity from the applesauce.
