- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Add the applesauce, eggs, and vanilla extract. Mix well until combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon (if using), and brown sugar or honey until well combined.
- Combine Wet and Dry Ingredients: Add the dry ingredients into the wet mixture and stir gently with a spatula or wooden spoon until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.
- Bake the Banana Bread: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil and continue baking until done.
- Cool and Serve: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Tips:
- If you like your banana bread extra moist, try adding ¼ cup of plain yogurt or sour cream to the wet ingredients.
- For added texture and flavor, stir in a handful of chocolate chips, chopped nuts, or dried fruit like raisins or cranberries.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze slices for up to 3 months.
Conclusion:
This healthier banana bread is perfect for breakfast, snacks, or dessert. With the natural sweetness of ripe bananas and applesauce, it’s a delicious and guilt-free treat that still delivers all the comfort of classic banana bread. Enjoy!
