Description
Bake a moist, tender banana bread using only the natural sweetness of very ripe bananas. This recipe contains no added refined sugar, making it a healthy option for breakfast or a snack.
Ingredients
Scale
- 3 large very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 3/4 cups all-purpose flour (or almond flour for low-carb version)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Stir the melted butter, eggs, vanilla extract, and applesauce into the mashed bananas until combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
- Fold in any optional nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
- The riper your bananas are (the more brown spots they have), the sweeter your bread will be, reducing the need for other sweeteners.
- For a low-carb or keto version, substitute the all-purpose flour with 1 3/4 cups of fine almond flour.
- If you prefer a slightly sweeter loaf without refined sugar, you can add 1/4 cup of erythritol or monk fruit sweetener along with the dry ingredients.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 7g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg