Applesauce Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Wooden spoon
- 1 9x5-inch loaf pan
- 1 Spatula
- 1 Cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 3 medium ripe bananas mashed
- 120 milliliter unsweetened applesauce
- 75 gram unsalted butter melted and cooled
- 100 gram granulated sugar
- 50 gram brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 3 gram baking powder
- 3 gram ground cinnamon
- 2 gram fine salt
- 60 milliliter milk room temperature
- 80 gram chopped walnuts optional
- 80 gram chocolate chips optional
Instructions
- Preheat the oven to 175°C (350°F) and grease or line a 9x5-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the mashed bananas, applesauce, melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until evenly mixed.
- Add the dry ingredients to the wet ingredients in two additions, gently stirring with a wooden spoon just until no dry streaks of flour remain.
- Stir in the milk until the batter is smooth, being careful not to overmix.
- Fold in the walnuts and chocolate chips if using, distributing them evenly through the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the top is browning too quickly, loosely tent the loaf with aluminum foil during the last 10 to 15 minutes of baking.
- Remove the loaf from the oven and let it cool in the pan on a cooling rack for 10 minutes.
- Carefully lift or turn out the bread from the pan and let it cool completely on the rack for at least another 10 minutes before slicing.
Notes
For best results, use very ripe bananas with lots of brown spots for deeper sweetness and flavor, and avoid overmixing the batter so the bread stays tender instead of dense. Measuring the flour accurately (ideally by weight) prevents a dry loaf, and checking for doneness a few minutes early helps you avoid overbaking. This bread keeps well wrapped at room temperature for up to three days and often tastes even better the next day; you can also freeze slices individually for quick snacks. Customize the recipe with add-ins like nuts, chocolate chips, or dried fruit, and slightly reduce the sugar if your bananas are extremely sweet.
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