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Healthy Banana Bread with Applesauce Recipe {Video}

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Breakfast
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Dairy-Free
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Nut-Free
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My dairy-free healthy banana bread with applesauce recipe is the perfect combination of fruits to make a wonderfully moist and tasty sweet bread. We make banana bread at our house a lot because it’s the perfect way to use up old bananas. This recipe is our go-to easy, healthy dairy-free banana bread with applesauce recipe that my whole family loves.

The recipe is healthy as written, but there are some things you can do to make it even healthier, like subbing pure maple syrup * for the brown sugar or replacing the all-purpose flour with equal parts gluten-free flour * or spelt flour *, which is Clean Eating.

Check out this recipe to see how easy it is to make this recipe and how good it turns out!

Healthy Banana Bread with Applesauce

Instead of butter, I used applesauce. Cutting out the butter and adding a little vanilla and cinnamon for flavor makes it delicious and moist. I guess that once you try this banana bread recipe, you’ll like it better than banana bread with oil.

I love banana bread for lunch and it’s a favorite of my children in their school lunches. I often make mini banana bread muffins because they are very child-friendly and not as messy.

I hope you enjoy this healthy banana bread recipe – it definitely didn’t last long at my house – it was eaten by dinner time!

You may also like these recipes:

Quick & Easy, Dairy-Free Banana Bread Recipe

No-Bake Healthy Peanut Butter Balls Recipe (Copycat LaraBar Recipe)

Healthy Peanut Butter Chocolate  Puffed Millet Bars Recipe

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Healthy Banana Bread with Applesauce Recipe

★★★★★

5 from 48 reviews

This banana bread with applesauce recipe was so easy – I can’t wait to buy more bananas!

  • Author: Rebecca Baron
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Category: Dessert
  • Cuisine: Easy
Scale

Ingredients

  • 2 Cups White Flour (may sub up to half with whole wheat flour)
  • 1/2 Cup Unsweetened Applesauce
  • 4 Large Bananas, (ripe to over-ripe and mashed)
  • 2 Large Eggs
  • 3/4 Cup Brown Sugar
  • 1 tsp Baking Soda
  • 1 tsp Vanilla
  • 1/2 tsp Cinnamon
  • 1/2 tsp Real Salt *

Instructions

  1. Preheat oven to 350 F
  2. Mix flour, baking soda, salt, and cinnamon in a large bowl
  3. Mix brown sugar and applesauce until completely blended
  4. Add 2 eggs, vanilla, and bananas to the sugar and mix well
  5. Add wet ingredients into the dry and fold until all ingredients are wet
  6. Pour into a greased 9X5 bread pan
  7. Bake on 350 for 60-70 minutes or until toothpick inserted in the center comes out clean

Keywords: low fat, moist, easy

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Reader Interactions

Comments

  1. Valerie

    I’ve made this 3 times and always use 1/2 whole wheat flour. Love it! So moist and just right amount of sweetness. (I always use super ripe bananas). I add 1 teaspoon baking powder only because I saw it in the NYT’s recipe and the texture’s so nice I’m afraid to omit it! Not sure what would happen if I did? How long do you suggest for muffins?

    ★★★★★

    Reply

    • Rebecca Baron

      I love your suggestions and I am sure they will help other people. I haven’t actually timed how long muffins take. It depends quite a bit on how large they are, the pan and what flour you use but they are closer to half an hour, give or take 10 minutes. I just kind of keep an eye on them and check them with a toothpick when they start to look solid, puffy and brown.

      Reply

  2. Kara-Lynne N

    I added chocolate chips and baked in muffin tin. Worked out perfectly! Baked for about 15 minutes.

    ★★★★★

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  5. Nicky

    I used 1 cup whole wheat flour and 1 cup all-purpose flour. I also replaced some of the brown sugar with stevia. Baked for 60 mins, though it was a little overdone. 45-50 mins probably would have been fine. But it still came out delicious!

    ★★★★★

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  6. Mary

    This is a good recipe easy to make I think I could’ve taken them out a little bit earlier. Still very good.

    ★★★★★

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  10. Doug

    It’s ok…I don’t feel like it has much flavor….it’s not very sweet…could be my bananas weren’t ripe ripe??…

    ★★★★★

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    • Rebecca Baron

      Using ripe bananas will definitely make it much sweeter. The darker brown color the bananas are the sweeter they are.

      Reply

  11. Cam

    Soo tasty and so easy to make! I’ve made it a few times in a toaster over and it was just as good, plus
    I added some chocolat chips this lastest time making the recipe and it was great! Thanks so much!

    ★★★★★

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      • Lizzy

        Hi there! I was curious to know the calorie count for this recipe – per slice? I’m on a calorie deficit and made this for our weeks breakfast!

        ★★★★★

        Reply

        • Rebecca Baron

          Sorry about that. Somehow I forgot to add the nutrition label for this recipe. It’s on there now!

          Reply

  13. Dianne

    Note to Self: Easy recipe and great taste. 6-cup bundt pan was very full but it worked fine. Used melted shortening dusted with almond flour as pan prep, which worked well.

    ★★★★★

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  20. Judie-Rae Hetchler

    Followed the recipie exactly and its sooooo DELICIOUS. Definitley a recipie to keep and make again & again.

    Reply

  22. Tiff

    Seriously this my new favorite recipe for banana bread! I made the recipe in mini muffin tins at 350 for 15 minutes! My kids are already asking me to make this again ? thanks!

    ★★★★★

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      • Beth T

        This will be my new go to banana bread recipe!
        So much healthier without the oil and tasted wonderful. Made the recipe exactly and mine was done at 50 minutes. It could be oven differences or because I used a dark metal pan.

        ★★★★★

        Reply

  23. Neela

    Great recipe! Love the consistency of the bread and it has the perfect blend of sweetness.

    ★★★★★

    Reply

  27. Carolyn

    After reading all the comments, I made this recipe and substituted whole wheat flour for white flour and I used date sugar (really just ground up dates) for the brown sugar. It came out great!

    ★★★★★

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  28. Kathy

    Just made this today. I substituted 1/2 cup of organic pure maple syrup for the brown sugar and added dark chocolate chips. I did use regular white flour (2 cups as stated) and the bread is delicious and very moist. I did take it out of oven after 55 minutes as it was getting very brown. Next time, I will check it at 45 and 50 minutes. I was wondering if using the maple syrup could make it that brown. I was afraid it was burning but no burnt taste at all. I have been using unsweetened applesauce as substitute for several other recipes, so was happy to find this one for banana bread. Thanks!

    ★★★★★

    Reply

    • Rebecca Baron

      I’m not sure why it got so brown. It could be a difference in our ovens or altitudes or the rack it was on in your oven vs. mine. I’m glad it turned out for you though!

      Reply

  31. CRYSTAL | BEAT BAKE EAT

    I love healthy banana breads!
    Replacing the butter with applesauce is brilliant. I discovered this substitute years ago and I’ve been doing it ever since.
    Thanks for sharing!

    ★★★★★

    Reply

    • Rebecca Baron

      Yes. I love the applesauce trick. It makes it so moist! Thanks for stopping by. Your blog has me drooling. . .

      Reply

  32. Miriam

    I tried it and it came out great thank you… The only thing I did different is put walnuts

    ★★★★★

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  34. Kat

    I made this this morning but made muffins instead of loaf. I also sub. 1/2 the flour for wheat flour and used 1/2 the amount of sugar. I used splenda brown sugar blend. I doubled the cinn. I also added some frozen blue berries to the muffins before putting in the oven. Yummmmmy!!

    ★★★★★

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  37. Stacy

    Thanks for the recipe! I used whole wheat flour, added walnuts and always sub 1/2 of the called for sugar with ground flax seed. It was delicious!!

    ★★★★★

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  39. frank k

    Great recipe! Our kids are very sensitive to sugar, get jittery even with natural oj. We substituted brown sugar and apple sauce with 7 bananas total. We also replace flour with Kodiak Power Mix. The result is amazing. We have been making the bread with variation of pineapples, bananas and apples, abs. delicious, thanks so much!!

    ★★★★★

    Reply

    • Rebecca Baron

      You could but you would have to change quite a few things so personally I wouldn’t attempt it. For one, you would need way more eggs since coconut flour soaks up liquid like crazy.

      Reply

  42. Kate

    I found your site by searching applesauce banana bread. Thank you go the recipe, I can’t wait to make it

    ★★★★★

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  43. Cassie

    Bread is in the oven now, smells yummy!! I love issuing applesauce instead of oils!

    ★★★★★

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  45. Megan

    I love your recipe! Thanks for sharing. So moist and no one can believe it is dairy-free ? It’s my go-to when bananas start to get brown.

    ★★★★★

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  47. carrie randall

    I make banana bread all the time, but I have never tried the applesauce thing. I will have to give this a try!

    Reply

  48. Sheri

    Great taste and WAY less sugar/oil than my Mom’s old recipe. I DID add walnuts to it! YUM!

    ★★★★★

    Reply

  52. Marsha

    While substituting oil for my homemade applesauce, this recipe sounds great! I’ve heard about doing this and your recipe sounds like the one I need to try.

    ★★★★★

    Reply

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