Applesauce Banana Bread

EDITOR’S NOTE (February 4, 2020):  Added a new photo and helpful baking tips.

This dessert is moist, dense and loaded with flavor.  Very easy to make. 

Key ingredients are overripe bananas, applesauce and cultured low-fat buttermilk.   No butter in this recipe.   Tastes great without it. 

Buttermilk adds a pleasant tang and moistens biscuits, breads, cakes… without adding a lot of fat.  Hallelujah! 

This acidic ingredient helps tenderize gluten which gives baked goods a softer texture.  It also helps quick breads rise.

Unsweetened applesauce is an excellent substitute for all or part of real butter (or vegetable oil) in a recipe.

Simply use equal quantities.  For example, if a recipe calls for two cups of butter, simply substitute with the same amount of unsweetened applesauce. 

Since this Applesauce Banana Bread has baking soda, I used buttermilk instead of whole milk.

Buttermilk adds a tasty tang and makes this dessert very moist.

Baking soda, a leavening agent in many baked goods, requires acidic ingredients such as buttermilk or lemon juice to activate it.

If the baking soda doesn’t properly activate, the baked goods will be VERY dense and heavy, instead of moist and light.   Read more on TasteofHome.com.

I had a taste for banana bread, but did not want to make a trip to the grocery store to buy butter.   So, I used applesauce as a substitute.

Excited about my recipe, I dashed into the kitchen and got busy whipping up a loaf of Applesauce Banana Bread.

It turned out great.  LOVE when that happens. 

This recipe makes about 2 loaves (or 12 muffins).

Although delicious fresh from the oven, this dessert tastes MUCH better after 24 hours in the fridge.

You’re invited to check out my Banana Bread recipe.  It’s made with a few ingredients including unsalted butter.

Enjoy!

Print Recipe

Applesauce Banana Bread

This dessert is moist, dense and loaded with flavor. Very easy to make. Key ingredients are overripe bananas, applesauce and cultured low-fat buttermilk. No butter in this recipe. Tastes great without it. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Course

Bread

Cuisine

American

Prep Time

20 minutes

Cook Time

1 hour

Servings

servings

Ingredients

• 2 medium eggs, beaten
• 1/3 cup cultured low-fat buttermilk
• 1/2 cup unsweetened applesauce
• 1 cup mashed overripe bananas 2-3 bananas
• 1 teaspoon pure vanilla extract
• 1 cup granulated sugar
• 2 tablespoons packed light brown sugar (omit) See notes.
• 1-3/4 cups all-purpose flour, sifted
• 1 teaspoon baking soda Test baking soda before using. See notes.
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• vegetable oil cooking spray Use to grease loaf pans.

Course Bread Cuisine American Prep Time 20 minutes Cook Time 1 hour Servings servings Ingredients 2 medium eggs, beaten 1/3 cup cultured low-fat buttermilk 1/2 cup unsweetened applesauce 1 cup mashed overripe bananas 2-3 bananas 1 teaspoon pure vanilla extract 1 cup granulated sugar 2 tablespoons packed light brown sugar (omit) See notes. 1-3/4 cups all-purpose flour, sifted 1 teaspoon baking soda Test baking soda before using. See notes. 1/2 teaspoon salt 1/2 cup chopped walnuts (optional) vegetable oil cooking spray Use to grease loaf pans.

Instructions

1. Preheat oven to 350 degrees.
2. In large bowl, combine all ingredients including two tablespoons of light brown sugar (if using). Stir until well combined. Stir in chopped walnuts (if using). Batter will be watery if overripe bananas are semi-mushy. Batter will be "less watery" if overripe bananas are semi-firm. Both types will work in this recipe.
3. TWO LOAVES: Grease two standard sized loaf pans (9" x 5" x 2-1/2") with vegetable oil OR spray with vegetable oil cooking spray. Fill each pan with batter. Bake 1 hour or until knife inserted in center comes out clean.
4. 12 MUFFINS: Grease two 6-cup muffin tins or add cupcake liners. Fill each cup with batter. Bake 25-30 minutes or until knife inserted in center comes out clean.
5. Oven temps do vary. Reduce oven temp to 325 if bread starts browning after 15 minutes in oven.
6. NOTES: Light brown sugar has molasses and will slightly change texture and taste. Omit if desired OR use 2 tablespoons of granulated sugar for more sweetness. After baking, cool completely. Place in a lidded container. Refrigerate overnight. Tastes even better after the next day.

Recipe Notes

Test baking soda by mixing 1/4 teaspoon of baking soda with 2 teaspoons of vinegar. If it bubbles and fizzes vigorously, it is good.  If it does nothing, the bad baking soda is bad.