Banana Bread with Applesauce

Our banana bread with applesauce recipe puts a unique twist on traditional banana bread – it features applesauce and yogurt! The applesauce adds extra moisture and is used as a replacement for oil, cutting fat and calories. The addition of Greek yogurt also adds moisture to the bread while helping it rise and creating that old-fashioned banana bread flavor. Gluten-free.

If you have over-ripe bananas on the counter or stashed in the freezer, you were meant to bake a loaf of banana bread! Use the over-ripe bananas to create Banana Bread Recipe For Kids, Healthy Banana Muffins or this recipe below.

Banana bread is always best enjoyed fresh from the oven, but can easily be frozen in individual ziplock bags for grab-and-go snacks or packed for lunch. A slice of frozen banana bread makes for the ultimate ice pack in your child’s lunchbox.

Gather the equipment and ingredients to get started then follow the simple instructions.

Equipment

• 1 large loaf pan or 2 small loaf pans
• medium mixing bowl
• large mixing bowl
• small bowl
• fork
• stir spoon
• measuring cups and spoons
• oven mitts
• nonstick cooking spray

Ingredients

• 1 cup plain Greek yogurt
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose gluten-free flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 medium overripe bananas, mashed

How To Make

Follow the step-by-step instructions to make banana bread with yogurt and applesauce, checking out our favorite mix-ins to add to this banana bread recipe before baking!

Preheat the oven to 400°F. Spray the loaf pan with nonstick cooking spray.

Combine the Greek yogurt, brown sugar, granulated sugar, applesauce, eggs, and vanilla in a large bowl. Then, set aside.

In a medium-sized bowl combine the flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients and stir until they just start to come together. Add the mashed banana and gently stir.

This is the time to add any of your favorite banana bread mix-ins. Chocolate chips, shredded coconut, dried cherries, raisins, chopped apricots, walnuts or pecans are all great options to stir into the batter with the mashed banana.

Bake for 10 minutes at 400°F then turn the oven down to 350°F and continue cooking for about 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.

The initial high baking temperature helps the bread to rise while creating the crust. Lowering the temperature then bakes the inside without burning the top creating a moist inside and crunchy outside.

Expert Tips

• Ingredient Temperature: For optimal results, make sure your wet ingredients like eggs and yogurt are at room temperature.
• Mixing Technique: When combining wet and dry ingredients, use a gentle folding motion rather than aggressive stirring. This prevents overmixing, which can lead to tough or dense bread.
• Measuring Flour: When measuring flour, use a spoon to scoop flour into the measuring cup, then level it off with a straight edge. This helps prevent excess flour from being packed into the cup, which could lead to a dry or dense texture.
• Banana Ripeness: Using overripe bananas with brown spots will give your bread a richer banana flavor and natural sweetness. The bananas will also mash more easily, contributing to a smooth batter.
• Testing for Doneness: While the toothpick test is a good indicator, also pay attention to the overall color of the bread. It should be golden brown and firm to the touch. If the toothpick comes out with a few moist crumbs, that’s fine, as long as it’s not raw batter.
• Cooling Process: Once the bread is out of the oven, allow it to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy due to trapped steam.
• Customization: While the recipe is excellent as is, don’t hesitate to get creative. You can add nuts, chocolate chips, or dried fruits for added texture and flavor.

Remember that baking can be a bit of trial and error, especially with different ovens and ingredients. Don’t be discouraged if your first attempt isn’t perfect—it’s all part of the learning process!

Frequently Asked Questions

Storage and Freezing Instructions

After baking your delicious banana bread, allow it to cool completely to room temperature. Once cooled, wrap the bread tightly in plastic wrap or aluminum foil to maintain its moisture and prevent it from drying out. For short-term storage, you can keep the wrapped bread at room temperature in a cool, dry place for up to 1-2 days.

If you intend to enjoy the banana bread over the course of a few more days, it’s advisable to refrigerate it. Wrap the bread in plastic wrap or aluminum foil, and then place it in an airtight container or a resealable plastic bag. Refrigeration will help extend its freshness and prevent spoilage. Before serving, allow the refrigerated bread to come to room temperature or gently warm it in the oven.

For longer-term storage, freezing is the best option. Once the banana bread has cooled down completely, wrap it securely in plastic wrap or aluminum foil. Next, place the wrapped bread in a freezer-safe resealable plastic bag, removing as much air as possible before sealing. Don’t forget to label the bag with the date for reference. Frozen banana bread can maintain its quality for up to 3 months. When you’re ready to enjoy it, thaw the bread in the refrigerator or at room temperature. You can also lightly warm individual slices in the oven or microwave.

More Banana Recipes

• Air Fryer Banana Chips
• Easy S’mores Banana Boats
• Spinach Muffins with Banana and Blueberries
• Banana Zucchini Bread
• Healthy Banana Muffins
• Banana Date Smoothie
• Peanut Butter Overnight Oatmeal