If you’re like me, you always overestimate how many bananas you’ll eat in a week. This leaves me with a freezer full of overripe bananas at all times, just begging to be made into banana bread! I like my banana bread to be an easy, one-bowl recipe that doesn’t require waiting for butter to soften. That’s just too much effort when I get a craving for banana bread and need it ASAP!
Well, this recipe is exactly that: easy + one bowl. I used a smaller loaf pan, but it can easily be doubled to make a classic 9×5, or made into mini, individual loaves. The best part is that it’s only 141 calories per serving, contains no oil or butter, and only uses 1/4 cup brown sugar. This way you can slather some PB on it in the mornings for an easy, healthy breakfast, or snack on a piece after dinner for a sweet treat.
I’ve said it once and I’ll say it again. I LOVE BANANA BREAD!
First, I highly recommend setting up your mise en place, which is French for “putting everything in its place”. In short, it means prepping all of your ingredients and laying them out before you start cooking. It makes for easier and more organized baking, assuring that you’re not spastically looking for ingredients while trying to measure and mix. I use these prep bowls to make sure I have everything in its place before I get going!
See, doesn’t this make me seem like a fancy, professional chef?! Don’t mind my smooching piggies. You’ll notice that pigs are a dominant theme in my cooking supplies 🙂
Next, you’ll want to mix together your applesauce, brown sugar, milk and vanilla until well combined.
Add in your egg and mashed bananas until the mixture is smooth (a few banana chunks are okay and encouraged!).
Then you’re going to add in your dry ingredients: the flour, baking soda, cinnamon and salt.
You should stir this until the flour mix is 50% incorporated, throw in your walnuts and then mix until everything is *just* combined. Remember, if you overmix you won’t get tender and crumbly banana bread. You’ll get a hard rock!
That’s a piggie whisk, in case you were wondering. I know, I have a problem.
Your last step is to pour the batter into a greased loaf pan (I used canola cooking spray), and bake in the lower 1/3 of your oven for 40-50 minutes. I covered my bread with foil 25 minutes in to assure that the top didn’t get too brown.
After ~45 minutes, a toothpick inserted in the center should come out clean. If you’d like to double this recipe, bake in a 9×5 loaf pan for 60-65 minutes.
Try reallllly hard to let the bread cool completely on the stovetop before cutting into it! Your pieces will stay together much better if it’s cooled when you slice it.
- 3 Tablespoons (90g) unsweetened applesauce
- 1/4 cup (50g) packed light or dark brown sugar
- 1 teaspoons vanilla extract
- 1/8 cup (60ml) milk (I used unsweetened almond)
- 1 large egg
- 1.5 medium ripe bananas, mashed (about a heaping 3/4 cup)
- 1 cup (215g) whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup (67g) roughly chopped walnuts
- Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 8.5 x 4.5 inch loaf pan with non-stick spray. Set aside.
- In a medium bowl, whisk the applesauce, brown sugar, vanilla, and milk together until combined. Then, whisk in the eggs and bananas until combined. The mixture should be smooth with a few banana chunks. Set aside. Add the flour, baking soda, salt, and cinnamon to the wet ingredients, mixing until halfway combined. Then add walnuts, and mix everything until just combined and no flour pockets are visible.
- Pour the batter into the prepared loaf pan. Bake for 40-50 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 40 or 50 minutes, depending on your oven. Mine took 45 minutes, so continue to check every few minutes after 40 minutes have passed.
- Allow the bread to cool completely in the pan on a wire rack before slicing.
Recipe adapted from Sally’s Baking Addiction