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.