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If you're trying to cut back on sugar but still want something cozy and homemade, this banana bread is for you. Super-ripe bananas and some applesauce bring all the tasty sweetness, so every bite is soft and full of natural flavor.
Whenever the bananas in my fruit bowl start getting too brown, I throw this together. At first it was just to stop wasting fruit, but now my kids ask me to pack it for their school snack all the time.
Tasty Ingredients
- 1.5 cups whole wheat flour: packs in fiber and makes it more filling than all-purpose types
- 2 eggs: helps keep it fluffy and holds everything together
- 1 teaspoon baking soda: makes the loaf rise up nice and tall without fancy yeast
- 1/4 cup oil (canola or sunflower): go for something light in flavor
- 3 very ripe bananas: the more brown spots, the sweeter your loaf will be
- 1/4 cup unsweetened applesauce: helps it stay moist and brings extra sweetness
Simple Step-by-Step
- Bake Time:
- Pop the pan in the middle of your preheated oven. Bake for about 45 minutes or so. Test with a toothpick—it should come out mostly clean or with just a crumb or two.
- Mix Dry Stuff:
- Add the baking soda and flour bit by bit to your wet mix. Use a spatula and gently fold together, scraping around the edges. Don't over-mix—it keeps things soft.
- Start Up the Oven:
- Heat your oven to 350°F. Grab your loaf pan, grease it, line with parchment if you like things super easy to remove.
- Smash the Wet:
- Take a big mixing bowl and break up the bananas with a fork (leave a few chunks for texture). Pour in your oil, add the applesauce and eggs, and stir until it's all blended and smooth.
- Pour & Level:
- Spread your batter evenly in the prepared pan, smooth out the top with a spoon.
I totally believe the applesauce is the real game changer here. It brings in the perfect amount of moisture, plus a gentle fruity kick that really goes well with those bananas. My daughter once called this bread 'magic' because it tastes so good even without sugar inside.
Best Way to Store
To keep this banana bread fresh, just wrap it in foil or tuck it into a tightly sealed container and leave it out at room temperature for 2 or 3 days. If you want it to last even longer, slice it and freeze each piece in a plastic bag. That way, you just grab a slice, warm it up in the toaster or microwave, and enjoy whenever you like.
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Yummy Twists
Feel free to make this your own. Toss in your favorite nuts for some crunch, or dark chocolate chips if you're in the mood to celebrate a little. Want more fiber? Swap out a quarter of the flour for oat flakes. You can even add a scoop of vanilla or a pinch of cinnamon for extra deliciousness.
Perfect Snacking Times
You can munch on this no-sugar banana bread pretty much whenever. It's great fast in the morning with a spoonful of almond butter and a fresh fruit, makes a fun after-school snack, or powers you up before the gym. If you're after a treat, warm up a slice and top with a scoop of plain Greek yogurt.
Frequently Asked Questions
- → How can I tell if the banana bread is done?
Stick a toothpick in the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s ready.
- → Can I swap out the whole wheat flour?
Yes, you can use all-purpose flour or a gluten-free alternative depending on your needs.
- → What kind of vegetable oil works best?
Go for a neutral oil like canola or sunflower to keep the flavor mild.
- → Can I add extra ingredients?
Of course! Throw in things like nuts, chocolate chips, or spices like cinnamon for more flavor.
- → How long will this bread stay fresh?
It will last about 3 days at room temperature in a sealed container, or up to a week in the fridge.