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If you're looking to cut back on sugar but still want a yummy homemade loaf, this no-sugar-added banana bread's a winner. Really ripe bananas team up with applesauce so it's tasty and cozy, promise you won't feel like you're missing out.
I always whip up this banana bread whenever I spot forgotten bananas going brown in the fruit bowl. What started as a way to cut food waste turned out to be my kids' favorite school snack now.
Tasty Ingredients
- 1 and 1/2 cups whole wheat flour: way more fiber and nutrients than plain white
- 1/4 cup applesauce (unsweetened): swaps in for sugar and keeps things moist
- 2 eggs: help the bread stay fluffy and hold together
- 1/4 cup vegetable oil: go for a neutral one like sunflower or canola
- 3 super ripe bananas: more brown spots mean more sweet flavor
- 1 teaspoon baking soda: makes it rise nicely on its own
Simple Step-by-Step Directions
- Baking it:
- Scoop your batter into the prepared loaf pan and smooth out the top. Pop it on the middle rack and bake about 45 minutes. Stick in a toothpick in the center to check—if it comes out clean or just a little crumby, you're good.
- Mix in dry stuff:
- Grab your spatula and fold in the whole wheat flour and baking soda, just until it looks mixed. Scrape down the bowl so no dry patches hide, but don’t overbeat or it’ll turn dense.
- Prep your wet mix:
- Smoosh those bananas with a fork, keeping some bits for texture. Add eggs, applesauce, and oil, then stir up until it's mostly smooth.
- Get the pan ready:
- Set your oven to 350°F. Lightly oil your loaf pan, then line it with parchment paper if you like easy cleanup.
Personally, I think applesauce is the low-key hero here. Not only does it lock in moisture, it gives a gentle fruity kick that matches bananas perfectly. My daughter once called this loaf “magic” because it’s somehow sweet without added sugar.
Keeping It Fresh
For best storage, wrap your banana loaf in foil or stash slices in a container with a tight lid at room temp for a couple days. Want to keep it longer? Slice it up, freeze single pieces in a freezer bag and just zap or toast a slice whenever the mood hits.
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Yummy Ways to Switch It Up
Start with this as your base and riff as you like. Toss in some chopped nuts for crunch, or try dark chocolate chips on treat day. For extra fiber, swap a bit of the flour for some oats. Sprinkle in a little cinnamon or a splash of vanilla if you want to bump up the flavor.
Best Times to Enjoy
This banana loaf fits any moment. Quick, hearty breakfast? Try a slice with almond butter and fruit. Need a snack for the kids or a bite before working out? It works for those too. Go all in and serve a warm piece with plain Greek yogurt for something extra.
Frequently Asked Questions
- → How do I know if the banana bread is baked through?
Stick a toothpick in the center. If it comes out clean or with a few moist crumbs, it's ready.
- → Can I swap the whole wheat flour?
Definitely! You can use all-purpose flour or a gluten-free option as needed.
- → What's the best vegetable oil to use?
Pick something mild like sunflower or canola oil so the flavor of the bread stays the same.
- → Can I add extra ingredients?
Absolutely! Add chocolate chips, nuts, or spices like cinnamon to jazz it up.
- → How long can this bread be stored?
Keep it in an airtight container for about 3 days at room temperature, or up to a week if refrigerated.