Gluten-Free Banana Bread with Applesauce

Our gluten-free banana bread with applesauce recipe has a crunchy crust and super moist center, it will become your go-to recipe. This healthier version is made by swapping oil for applesauce. It’s gluten-free and dairy-free.

This banana bread is the absolute best served straight from the oven with a dab of butter. It completes any morning breakfast or makes a delicious evening dessert. We also recommend slicing and freezing our banana bread. That way kids (and parents) will have an easy grab-n-go snack any time of the day.

Over-ripe bananas give this bread an extra boost of sweetness that kids love. Our favorite trick for over-ripe bananas is to take bananas that are going bad on the counter and put them straight into the freezer. That way you’ll always have bananas on hand to make Healthy Banana Muffins, Spinach Muffins with Banana and Blueberries, or the recipe below.

Note: the banana peels will turn black in the freezer but does not affect the inside. Let bananas thaw slightly before peeling so the peel easily comes off.

Ingredients

• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon almond extract
• 2 1/4 cup gluten-free flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 medium overripe bananas, mashed

How To Make GF Banana Bread

Start by preheating the oven to 425°F and spraying the loaf pan with nonstick cooking spray.

Mix the wet ingredients

In a large bowl, combine brown sugar, granulated sugar, applesauce, eggs, and almond extract.

Mix the dry ingredients

Set the wet ingredients to the side then whisk together the flour, baking soda, and salt in a medium-sized mixing bowl.

Add the dry ingredients to the wet and add banana

Next, pour the dry ingredients into the wet ingredients and gently mix until almost combined. Add the mashed bananas and mix until just blended.

Add batter to pan and bake

Pour the batter to the prepared pan.

Bake at 425°F for 12-14 minutes, then turn the temperature down to 350° and cook for 30-40 minutes or until a toothpick inserted into the center comes out clean.

The initial high temperature helps to form a crust around the outside of the bread while letting the bread rise. The temperature is then lowered to let the inside of the bread bake without burning the top.

Substitution Ideas

• Use 1 teaspoon of vanilla extract in place of the almond extract.
• Create homemade applesauce or use any store-bought variety.
• Add 1 teaspoon of cinnamon to the dry ingredients for a boost of flavor.
• Make an egg-free version by swapping the eggs for chia eggs. Learn how to make a Chia Egg in just 5 minutes.
• Boost the protein by stirring chopped walnuts or pecans into the batter when the bananas are added. Toast the nuts prior to adding for even more flavor.
• Make chocolate chip banana bread by adding 1/2 cup semi-sweet, dark chocolate or mini chocolate chips to the batter before pouring in the loaf pan.

Recipe Tips

Use ripe bananas: Make sure your bananas are very ripe with brown spots on the skin. Overripe bananas are sweeter and will add more flavor to your bread.

Grease and line the pan: In addition to spraying the loaf pan with nonstick cooking spray, you can also line the bottom with parchment paper. This makes it easier to remove the banana bread from the pan without sticking.

Don’t overmix: When combining the wet and dry ingredients, mix only until they are just blended. Overmixing can result in a tougher texture.

Check for doneness: To determine if your banana bread is done, insert a toothpick or a thin knife into the center. It should come out clean or with a few moist crumbs, but not wet batter. Oven temperatures and cooking times can vary, so keep an eye on it as it nears the end of the baking time.

Optional add-ins: You can customize your banana bread by adding chocolate chips, chopped nuts, or dried fruit to the batter for extra flavor and texture.

Let it cool: Allow the banana bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps prevent it from falling apart when you remove it from the pan.

Store properly: Store your banana bread in an airtight container or wrapped in plastic wrap to keep it fresh. It can be stored at room temperature for a few days or in the refrigerator for longer shelf life.

Experiment with toppings: Consider topping your banana bread with a sprinkle of cinnamon sugar or a drizzle of glaze for added sweetness and flavor.

FAQ

Storage Instructions

Once your banana bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out or absorbing any odors in the refrigerator. Alternatively, you can place it in an airtight container. If you plan to consume it within a day or two, storing it at room temperature in an airtight container is also an option. However, if you want to extend its shelf life, refrigeration is recommended. Properly stored, banana bread can stay fresh in the refrigerator for up to a week.

If you need to keep it longer, consider freezing slices or the entire loaf. Just wrap it in plastic wrap and then aluminum foil, or use a freezer-safe container, and it should stay good for about 2-3 months. When you’re ready to enjoy it, thaw frozen banana bread in the refrigerator or at room temperature, then reheat it in the oven or microwave for that freshly baked taste.

Other Recipes With Bananas

• Air Fryer Banana Chips
• Easy S’mores Banana Boats for Kids of All Ages
• Banana Bread Recipe For Kids
• Banana Zucchini Bread
• Pomegranate-Banana Smoothie