Banana Bread with Applesauce is a warm, homemade treat that’s easy to whip up with simple pantry staples and just $0.36 per serving. The applesauce helps keep the bread soft and moist, while the sweet banana flavor makes every slice delicious.
Applesauce replaces most of the oil in this recipe, which means you get all the moisture a quick bread needs without the extra fat. It won’t taste exactly like a banana bread loaded with oil or butter — it’s a little lighter — but paired with sour cream for richness, this loaf still turns out moist and full of banana flavor, not dry or dense. After more than 14 years of baking for my family, I’ve made countless loaves of banana bread, but recipes like this still have a special place in my kitchen.
Why You’ll Love This Recipe!
- The best banana bread recipe. It is so easy but turns out wonderful.
- Great way to use ripe bananas. Don’t toss those too ripe bananas and make this recipe.
- Inexpensive. While this recipe is budget friendly, the results are so tasty.
- Lighter than traditional banana bread. Applesauce replaces most of the oil, so you get a moist loaf without the extra fat.
With 8 kids, I’ve always loved having homemade treats that are simple, affordable, and something everyone can enjoy together. There’s just something comforting about a warm loaf of banana bread made from scratch and sharing it with the people you love.
You may also like to try Banana Bread Brownies, Chocolate Banana Bread and Air Fryer Banana Bread.
Ingredients
- Ripe Bananas. This is the perfect time to use overly ripe bananas — they’ll make the bread moist and sweet. Mash them first and measure: you’re looking for about 1¼ to 1½ cups of mashed banana. Using noticeably more or less than that can make the loaf too wet and dense or too dry.
- Applesauce. Applesauce brings the same moisture that oil normally provides, without the added fat — it works because both are mostly liquid content that keeps the batter from drying out as it bakes. Paired with the sour cream in this recipe, you still get a rich, moist crumb.
- Sour Cream. This is what keeps the loaf from tasting flat once most of the oil is gone. The fat and slight tang add back the richness applesauce alone can’t provide, so the bread still tastes indulgent instead of just “healthy.”
- Large Eggs. Sit them out about 30 minutes prior to using them so they will be room temperature. Cold eggs can cause the batter to look curdled or separated, while room-temperature eggs blend in smoothly.
- Brown Sugar. Homemade Brown Sugar Recipe is easy to make if you don’t want to use store bought.
- All Purpose Flour. Always spoon the flour into the cup and don’t scoop it. Scooping packs in extra flour, which is one of the most common reasons homemade banana bread turns out dry or dense.
You can get the complete ingredient list at the bottom of the post.
Variations and Additions
- Wheat Flour. Substitute ½ of the flour for whole wheat flour in the recipe.
- Chocolate Chips. Add ½ cup to 1 cup chocolate chips into the batter.
- Nuts. You can add ½ cup chopped walnuts or pecans to the batter.
- Banana Muffins. Make this recipe as muffins instead of bread for a quick breakfast idea. Adjust the baking time for muffins.
- Double the recipe. This recipe is so easy to double for gift giving.
- Gluten-free flour. Swap the regular flour for gluten free.
- Peanut Butter. Swirl peanut butter into the batter.
Step By Step Instructions
Step 1. While the oven is preheating, prepare the loaf pan with cooking spray. Then mash the bananas in a large bowl.
Step 2. Next, stir in the applesauce, sour cream, eggs and vanilla extract into the mashed bananas. Mix together until everything is combined.
Step 3. Next, add the granulated sugar and brown sugar. Once combined, add the flour, baking soda and salt. Stir until just combined and do not over mix the batter.
Step 4. Carefully pour the batter into the loaf pan. I like to tap the pan on the countertop to release any air bubbles in the mixture.
Step 5. Let the bread cook for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. The top should look deep golden brown and spring back lightly when pressed. If the toothpick comes out with wet batter clinging to it, give the loaf another 5–10 minutes — a few moist crumbs are fine, but wet batter means it needs more time.
Step 6: Allow to cool in the pan for 10-15 minutes and then cool completely on a wire rack. When cool, slice and enjoy. I like to serve with butter and honey.
Pro Tips
- Don’t overmix the batter. Stir together the wet ingredients and dry ingredients until just combined to avoid overmixing the batter.
- Be careful that you do not overbake the bread. It will be dry and the texture not as desirable.
- Wait to store banana bread until cool. Do not wrap the bread until completely cool.
Frequently Asked Questions
The riper the banana is the better. They will taste sweeter and make the bread even better.
Insert a toothpick into the center of the bread. If it comes out clean, the bread is ready to come out of the oven.
Yes, slightly. It’s a little lighter than a loaf made with a full amount of oil or butter. If you want it a bit richer, stir in an extra 2 tablespoons of melted butter or oil along with the wet ingredients. You’ll still keep most of the lightened-up benefit of the applesauce, just with a little more of that classic richness.
Store the leftover bread at room temperature in an airtight container or ziplock bag for up to 3-4 days. To freeze, wrap the loaf or individual slices in plastic wrap and place in a freezer bag or container for up to 3 months. Thaw in the fridge or warm slices in the microwave when ready to eat.
More Easy Bread Recipes
It’s your turn to make this applesauce banana bread recipe. Leave a star recipe rating once you do.
Banana Bread with Applesauce
Ingredients
- 3 Ripe Bananas
- 1/2 cup Applesauce
- 1/2 cup Sour Cream
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 3/4 cup All Purpose Flour
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9X5 loaf pan with non-stick cooking spray.
- Peel the bananas and mash the bananas in a large mixing bowl.
- Stir in the applesauce, sour cream, eggs and vanilla extract until everything is combined.
- Add in the granulated sugar and brown sugar. Stir until combined.
- Add flour, baking soda and salt. Stir until just combined with a spatula or wooden spoon. Be careful not to over mix the batter.
- Pour the batter into the loaf pan. Gently tap the pan on the countertop to release any air bubbles in the mixture.
- Cook for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean.
- Cool the bread in the loaf pan for 10-15 minutes. Then carefully remove the bread from the pan and cool completely on a wire rack.
This is by far the BEST banana recipe I have tried, and will never make it any other way!!!
Thank you for sharing it!
Thank you so much, Laurie! That means so much!
What can I substitute for baking powder?
Hey Marietta – We have a post with all of the best baking soda substitutes. I will link it below. Hope this helps! Let me know which swap you try!
https://dessertsonadime.com/best-baking-soda-substitutes/
Can you use Splenda instead of sugar? Trying to cut down on sugar.
Carol – You can replace the regular sugar with Splenda but I would still leave the brown sugar in this recipe as it add moisture and a slightly caramel flavor that I love in this recipe. If you try it out, please come back and let me know how it turned out!