When COVID first hit, the nation unanimously started baking banana bread. I was no exception. But, I wanted to create a version that I could feel better about (since I was eating a LOT of it), so this healthier banana bread was born. Using no milk, oil, or refined sugar, this is a great option if you’re looking for a lighter take on a classic. This is a perfect easy addition to breakfast, or it makes for a great snack or dessert. Hope you enjoy!
Making Healthier Banana Bread
This healthier banana bread has become one of my favorite things to bake when I’ve got overripe bananas sitting on the counter—it’s easy, naturally sweetened, and just so cozy. The applesauce keeps it super moist without needing any oil or butter, and the maple syrup adds just the right amount of natural sweetness. I also love that it all comes together with pantry staples I almost always have on hand.
You’ll start by preheating your oven to 350°F and prepping a 9×5 inch loaf pan—either by greasing it or lining it with parchment paper for easy removal later. In one large bowl, whisk together the flour, baking soda, and a pinch of salt. I like using all-purpose flour here because it gives the bread a nice structure, but you could totally try it with white whole wheat flour if you’re going for extra fiber.
In another bowl, stir together the mashed bananas (make sure they’re nice and spotty for the most flavor), applesauce, maple syrup, vanilla extract, and beaten eggs. I usually mash the bananas with a fork right in the bowl—it doesn’t need to be perfectly smooth, a little texture is great.
Pour the wet ingredients into the dry and mix until just combined. Don’t overmix here—just stir until everything is moistened and uniform. Then pour the batter into your prepared loaf pan. This is the fun part: you can customize the top however you’d like. I love adding a handful of chocolate chips or a few banana slices for that pretty bakery-style look. Chopped walnuts or pecans would be delicious too.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. I always start checking around the 60-minute mark. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. It slices best when it’s fully cooled, but I won’t lie—I’ve definitely snuck a warm slice more than once!
Storage and more banana recipe ideas
This banana bread keeps well at room temperature for a couple of days, or you can wrap it up and store it in the fridge for longer freshness. It also freezes beautifully—just slice, wrap, and stash in the freezer for a quick grab-and-go breakfast or snack. Honestly, it’s one of those recipes that’s hard to mess up and always hits the spot.
Have more spotty bananas on hand? Try my Healthy Banana Crepes, Banana Bread Waffles, or Light Banana Pudding!
Healthier Banana Bread
Equipment
- Loaf pan
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar free applesauce
- 1/2 cup maple syrup
- Splash of vanilla extract
- 2 eggs beaten
- 3 mashed ripe bananas
Instructions
- Preheat oven to 350 degrees F, and grease or parchment-line a 9×5 inch loaf pan.
- In a large bowl, combine flour, baking soda and salt.
- In a separate bowl, mix together applesauce, maple, eggs, and mashed banana.
- Combine wet and dry ingredients and mix until moistened and uniform.
- Pour batter into pan, top with chocolate chips, sliced bananas, nuts, etc and bake at 350 for 60 to 70 minutes, until a toothpick can be inserted and removed cleanly.
- Let bread cool in pan for 10 minutes or so, then remove (can throw it on a wire rack) to cool before cutting and serving. Enjoy!!!
