Moist Banana Bread with Apple Sauce
Submitted by majesticname
Moist banana bread swaps butter for applesauce and uses egg whites instead of whole eggs. Low-fat quick bread sweetened by 4 ripe bananas with cinnamon. Freezes up to 2 months.
YIELD
16 servingsPREP
30 minCOOK
60 minREADY
90 minThis banana bread takes the standard butter-and-eggs route and swaps in applesauce for the fat and egg whites for the yolks. The result is a noticeably lower-fat loaf that stays remarkably moist thanks to all four very ripe bananas plus the natural pectin in the applesauce.
The gentle stir-once-to-combine method is essential here. Without butter to coat the flour and prevent gluten development, this batter is more vulnerable to overmixing than a traditional banana bread. Stir gently and stop the moment the flour disappears. A few small lumps are fine.
Very ripe bananas are non-negotiable. The mottled brown-spotted ones that look past their prime are exactly what you want. They mash easier, taste sweeter, and have the natural sugars developed enough to caramelize during baking. Yellow bananas with no spots will give you a bland, dry loaf no matter how long you bake it.
Pro Tips
- Use natural applesauce with no added sugar. Sweetened applesauce throws off the balance and makes the bread cloying.
- Mash bananas thoroughly but leave a few small chunks for textural interest. Pureed-smooth bananas disappear into the batter.
- Test for doneness at 50 minutes. Bake times vary widely depending on banana ripeness and pan material.
- Cool completely before slicing. Warm slices crumble and the inside hasn’t fully set yet.
Variations
Ingredients
Directions
Preheat oven to 350℉ (180℃). Spray an 8×4×3 loaf pan with non-stick cooking spray.
Combine flour, baking powder, baking soda and cinnamon. Set aside.
In a alarge mixing bowl, whisk together apple sauce, sugar, egg whites, banana and vanilla. Add flour mixture all at once and stir gently to blend.
Pour batter into prepared loaf pan and bake for 50 to 60 minutes or until knife inserted into the center comes out clean.
Cool bread completely before slicing.
Note: Loaf can be wrapped tightly and stored for up to one week or frozen for up to 2 months.
Note: You can bake it in square cake pan as well, which may need less baking time, instead of 5o minutes, it might only take 30 to 40 minutes.
Comments
