If you’re looking for a healthier version of banana bread, you’re in for a treat! This recipe is a delicious and easy way to satisfy your cravings without all the added sugar. With just a few simple ingredients, you can whip up a batch of this yummy bread in no time. So, let’s get baking!
- 3 ripe bananas, mashed
- 1/3 cup unsweetened applesauce
- 1/4 cup honey
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine the mashed bananas, applesauce, honey, eggs, and vanilla extract. Mix well.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving Size: 1 slice
Total Fat: 2g
Saturated Fat: 0.5g
Total Carbohydrates: 36g
Dietary Fiber: 2g
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Large mixing bowl
9×5 inch loaf pan
This banana bread is delicious on its own or with a smear of almond butter. You can also try topping it with sliced bananas, chopped nuts, or a drizzle of honey.
Feel free to experiment with different flours, such as whole wheat or almond flour, to make this recipe even healthier. You can also add in nuts, chocolate chips, or dried fruit for some extra texture and flavor.
If you don’t have applesauce on hand, you can substitute it with mashed avocado, pumpkin puree, or Greek yogurt. You can also use maple syrup instead of honey.
This banana bread can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
- Make sure your bananas are ripe and mashed well for the best flavor and texture.
- Don’t overmix the batter, as this can result in a tough and chewy bread.
- If the bread is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
This recipe yields 10-12 servings.
Frequently Asked Questions:
Can I use coconut flour instead of all-purpose flour?
Yes, but keep in mind that the texture and flavor of the bread may be slightly different.
Can I use brown sugar instead of honey?
Yes, but again, the flavor and texture may be slightly different.
Can I make this recipe gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend.
This banana bread recipe with less sugar is a healthier alternative to the traditional recipe, without sacrificing any of the flavor or texture. It’s perfect for breakfast, a mid-day snack, or even as a dessert. So, give it a try and enjoy!