This Easy Banana Bread is a healthier version of the classic banana bread, made without any added sugar or butter. The natural sweetness from ripe bananas gives this bread a naturally sweet flavor, while applesauce keeps it moist and tender. It’s perfect for breakfast, a snack, or even dessert, and it’s a great way to use up overripe bananas!
Ingredients:
- 3 ripe bananas (mashed)
- 1/2 cup unsweetened applesauce
- 2 eggs (or 2 flax eggs for a vegan option)
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/4 cup chopped walnuts or almonds (optional)
- 1/4 cup dairy-free milk or any plant-based milk (optional, for a softer texture)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a bit of oil or line it with parchment paper.
- Mash the bananas: In a large mixing bowl, mash the ripe bananas until smooth. You can leave some small chunks for added texture, if preferred.
- Mix wet ingredients: To the mashed bananas, add the applesauce, eggs (or flax eggs), and vanilla extract. Stir well to combine.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring until just combined. If the batter is too thick, you can add a little bit of plant-based milk to achieve a thicker consistency.
- Add nuts (optional): If you’re using nuts, fold them into the batter.
- Pour the batter into the pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. You can cover the loaf with foil halfway through baking if the top is browning too quickly.
- Cool and serve: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Tips:
- Ripeness of bananas: The riper the bananas, the sweeter the bread will be. Overripe bananas are perfect for this recipe because they provide natural sweetness.
- Substitute for eggs: To make this recipe vegan, use flax eggs instead of regular eggs. To make 1 flax egg, combine 1 tablespoon ground flaxseed with 2.5 tablespoons water and let it sit for 5 minutes to thicken.
- Add-ins: Feel free to add other ingredients like raisins, chocolate chips, or coconut flakes for added flavor and texture.
Frequently Asked Questions (FAQs)
1. Can I make this banana bread gluten-free?
Yes, you can use a gluten-free flour blend instead of whole wheat or all-purpose flour. Be sure to choose a blend with xanthan gum or guar gum, which helps provide structure to the bread.
2. How do I store leftover banana bread?
Store the banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can wrap it tightly and freeze it for up to 3 months.
3. Can I use a different type of oil instead of applesauce?
Applesauce is used here to replace butter, but if you prefer, you can substitute it with mashed avocado or Greek yogurt for added creaminess and healthy fats.
4. Can I reduce the amount of applesauce?
You can reduce the applesauce, but be aware that doing so may change the texture of the bread. Applesauce provides moisture, so reducing it too much may make the bread dry.
5. What can I add for extra flavor?
To add extra flavor, consider adding a teaspoon of vanilla extract, a sprinkle of cinnamon or nutmeg, or even a handful of chocolate chips.