Applesauce Banana Bread

"This is the only banana bread recipe I have used for a few years, my family really likes it."
photo by Amy K. photo by Amy K.
photo by Amy K.
photo by mattj.mmckeown85 photo by mattj.mmckeown85
photo by jr500 photo by jr500
photo by bmoremom photo by bmoremom
photo by Chocolate Covered M photo by Chocolate Covered M
Ready In:
1hr 5mins
1 loaf




  • Preheat oven to 350.
  • Place bananas in a large bowl and mash with electric mixer.
  • Stir in sugar and let stand 15 minutes.
  • Add applesauce and eggs and beat well.
  • Add remaining ingredients and mix well.
  • Pour into greased 9x5 loaf pan.
  • Bake for 45 minutes, or until wooden toothpick inserted in center comes out clean.
  • Remove from oven and let stand 10 minutes before removing from pan, cool on wire rack.

Questions & Replies

  1. Is there a sugar alternative that I can use for this recipe?
  2. Do I actually add one tablespoon of baking powder or is it a typo?
  3. Followed the recipe 100%. Loaf looks good. It's moist and a great texture....but totally lacks in taste. Where did I go wrong?
  4. Hello! I’ve made this banana bread a couple times and love the applesauce and consistency! I’ve been wanting to adapt it to muffin form, but haven’t had the time to you have any suggestions?


  1. Love this recipe! I have made it in one big loaf pan and 4 smaller loaf pans and it turned out great both times. I used 1/2 sugar, 1/2 brown sugar. Also added 1/4tsp cinnamon, 1/8 tsp cloves, 1/8tsp nutmeg. I used no sugar added applesauce and my husband who has the sweet tooth thought it was sweet enough to leave him wanting more..
  2. Very nice recipe! I made this this morning to bring to work and I made it into muffins. Here are a few notes that I made: August 20, 2008: 1. I used 6 VERY ripe bananas as that is what I had handy 2. I used Splenda instead of sugar 3. I used unsweetened applesauce 4. I used 1/3 cup of liquid egg whites instead of eggs 5. I used 2 cups of Whole Wheat Flour instead of All-Purpose Flour 6. I added 1/4 cup of Wheat Germ 7. I added 1 teaspoon of cinnamon 8. I made these into 12 large muffins using my Pampered Chef Stoneware Muffin Pan 9. My baking time was exactly 28 minutes (perfection!) Shelly, I hope you don't mind all the changes that I made to your wonderful recipe; I just try to eat as healthy as possible. I will let you know what the girls say when I get home later on tonight. Thanks again for posting! Oh yeah, I took a picture and will have it posted on here shortly. :-)
  3. This is delicious. I used Heart Smart Bisquick instead of flour, baking powder, salt, and baking soda. It came out great.
  4. I made the recipe with half the sugar and used 1 cup wheat flour, 1/2 cup white flour, 1/4 cup each of wheat germ and flax seed. The rest of the recipe stayed the same. Then I took out about 1/3 of the batch mixed in 1-2 tablespoons of strawberry jam and put that into a mini loaf pan (baked for 25 min) and the rest went into a small loaf pan (baked for 45 min). They both turned out great. I like the strawberry-banana bread the best. Both were light and fluffy. Thanks for the recipe.
  5. I made a few tweaks after reading through the comments and the bread turned out moist, flavorful, delicious, and without the dark crust on the edges. With my tweaks I ended up with two loaves which I baked in disposable pans at the same time for 50 minutes. Perfection!


  1. Add 1c chocolate chips & I used 4 bananas
  2. This is soooo good! I used coconut sugar 1/2 cup was plenty instead of regular sugar. 2 cups of almond flour to keep it gluten free, added 1 extra banana to not throw it away and chopped walnuts and some lemon juice to break up banana taste a little bit. So moist, baked for 50mins not 45mins and lovely deep brown top!
  3. I like this because it is light, not heavy. But added a teaspoon each of Cinnamon and nutmeg. If you're wanting a bit more depth, change the Caster sugar to raw sugar. A handful of chopped walnuts is nice too.
    • Review photo by franemac12
  4. Great results using 1 cup whole wheat + 1 cup unbleached all purpose flour. Added 1/3 cup dried cranberries and golden raisins. Split mixture two loaves. Super yummy. Thank you.
    • Review photo by Millie B.
  5. gluten free, 2 pans



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