This applesauce-and-banana bread is unexpectedly moist and flavorful. For variety, include nuts or raisins.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 8×4-inch loaf |
Ingredients
- cooking spray
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 cup banana, mashed
- ¼ cup applesauce
- 2 egg whites
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8×4-inch loaf pan.
- Stir flour, sugar, baking powder, baking soda, and cinnamon together in a large bowl. Add banana, applesauce, and egg whites; stir just until combined. Pour batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Turn out onto a wire rack and allow to cool before slicing.
Reviews
Being relatively new to low-fat cooking, I was pleasantly surprised with the outcome for this recipe.
4.5 if I could becuase Like others said it has a little rubbery texture but still tastes great! I added 1/2 teaspoon of salt, and a teaspoon of vanilla. Alsoi sprinkled brown sugar and cinnamon on top for a nice sweet crust. My kids loved it which is a plus. They added whipped cream on top. I am always looking for low to no fat recipes becuase I have gallstones and can’t have fat.
I really enjoy Banana Bread but sometimes they can be heavy and full of yummy calories. I love this recipe and will make it again. I used 1/2 cup of sugar, added nutmeg and cinnamon (just a dash) I added salt as well along with vanilla and Almond Extract. Disappointedly I didn’t have walnuts but used pecans instead. It was/is delicious! I LOVE THIS RECIPE! Tip: Don’t overmix the wet ingredients that will make your crust rubbery.
It turned out great! I added 1/2 tsp salt and 1 tsp vanilla. I mixed the dry ingredients separately from the wet ingredients then stirred them together just until combined to keep the bread from being tough.
I used the Splenda brown sugar baking blend instead of regular white sugar, and added a splash of vanilla extract. It came out delicious, with way less carbs and essentially no fat. My 8 year old even begged me to make it again the next day!
This recipe is amazing as-is!! I was overwhelmed with all the adjustments people made in the reviews so I just trusted the recipe and it was delicious.
Since my bananas were very ripe, I omitted the sugar entirely. I also only used one whole egg rather than two egg whites. I used my baked donut pan to make 12 baked items. These are great popped into the toaster on a low setting to get them warm for a breakfast item with my coffee in the morning. Even with the addition of a 1/4 cup of dark chocolate chips to the recipe, the calorie content for each donut is 106.
The best banana bread!!! We loved it and so did our (socially distanced) friends! I doubled everything, used two whole eggs instead of egg whites, and added walnuts, sunflower seeds, and sugar-free chocolate chips. I also used a mixture of 50/50 brown sugar and Splenda.?
I made it with the changes people suggested. I baked it for about 1hr 15 minutes. It’s a very moist loaf. I thought 1/2 c sugar was still too sweet.
Great Very Yummy Good for my kid on diet
First time making this. I added a little more banana than it called for. Everyone enjoyed the bread.
Delicious, with (as many other readers mentioned) a few modifications – add 1/4 t salt, add 1/2 tsp vanilla extract, do 1/3 cup applesauce instead of 1/2, and use 3 bananas. MAJOR COMMENT is that this bread is VERY sweet with 3/4 cup sugar – if you’re looking to make this for a bake sale or something where this is meant to be a treat/dessert, then I think it’s fine to use it but otherwise I would definitely recommend cutting to 1/2 cup sugar (or even less).
This was SO easy to make. Per other reviewers, I subbed 1 egg for the egg white, added 1 t vanilla and 1/2 t nutmeg as well as 1/2 t salt. Mixed wet and dry ingredients separately then mixed together until just blended together, no over-mixing. This was SO delicious!!! I baked for exactly 53 minutes.
Overall this is a decent recipe. It does the job, but isn’t overwhelmingly amazing. I added nutmeg and walnuts. I also added 2 whole eggs rather than egg whites by mistake. For next time I would likely reduce the amount of sugar, possibly replace white sugar with brown and simply use 1 egg.
I made the recommended changes voiced by other reviewers: 1/2 natural applesauce, 1/4 tsp salt, added nutmeg and vanilla and craisins, 1 whole egg instead of 2 egg whites, 3 bananas, replaced sugar with Truvia, 1 cup flour and 1/2 cup WW flour. It was wonderful and moist. I never told my husband about replacing the sugar with Truvia! 🙂
I loved this recipe, just making the few tweaks suggested by a lot of folks! My personal little secret, though, is cutting back on the sugar and adding a sugar-free, flavored coffee syrup (I used Jordan’s Skinny Syrups in Maple Bourbon Pecan flavor – a find at TJ MAXX – just 1-2 TBSP – 0 fat, 0 calories, 0 sugar – and it added a lot of flavor and a little moisture! So delicious! Thanks for the recipe!
It’s a hit in my household!
Very easy and good.
Notes: Made double recipe with 2 1/4 c cassava flour, substituted 1/2 c sugar with brown sugar, added 1/2 tsp salt, used 3 cups of applesauce vs. 2.
It was just ok to me – it lacked the banana flavor I was looking for (and yes, I used reallllly ripe bananas) and not as moist a little more dense than I was hoping for but for almost no fat, what did I expect lol. I might try again with an additional banana maybe.
Very dense and dry. Would not make again.