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A Healthier and Easy Banana Bread: Make it quick, before you run out the door!

I had four rotting bananas that I really didn’t want to throw away.  I was also in a hurry to get ready and leave, because I needed to run an errand on the way to my Mayweather-McGregor watch party!   #fightnight #vegassssss 🙂

I took a shower, prepared the banana bread, threw it in the oven, and finished getting ready.  That’s how easy this one-bowl type recipe is to make.  It was perfect.  It baked for 55 minutes, and that’s exactly how long I needed to primp,  prime, dress up, and be at the door by the time the banana bread came out.  The best part about this recipe is that it contains no butter!  It’s made with applesauce, and half sugar/half honey, which is healthier of course than butter, and all sugar.  Honey still has sugar of course, but it is more natural and less processed.

Here are my overly ripe bananas about to be delicious banana bread:

There was absolutely no need to put the bananas in a separate bowl.  I crushed them with a fork into the mixture.Here I am about to mash the bananas with a fork into the applesauce, honey, sugar, egg mixture:  Stir around and mix gently.  Don’t turn this into baby food puree:Pour the batter into the greased/floured loaf pan.  You can make this recipe with a muffin pan and cook it for a shorter period of time, but it is way easier to pour it just once into a loaf pan:The loaf is out of the oven!  So pretty that I had to take multiple pictures.  It’s also extremely difficult to convey how good this smelled…I wrapped the banana bread in the loaf pan tightly with foil and put it in the fridge overnight.  I store all of my baked goods like banana bread, cornbread, etc., in the refrigerator.  Especially when you’re baking with fresh fruit and applesauce, the stuff tends to go bad if you leave it out.

It’s particularly important to let baked goods made with applesauce to sit overnight.  I find that otherwise they stick to the side of the pan or muffin liners.  However, when you let them sit overnight, the muffin/loaf/-fill-in-the-blank separates itself from the sides.

I took it out of the fridge this morning, cut two very thick slices, and gently warmed them on a piece of foil in the oven.  I set the oven to 350F, but didn’t even wait for it to get to that temperature.  The pieces just slightly needed to be warmed because there was some condensation from the foil that had formed (and the banana bread was obviously very cold from the refrigerator):Here it is out of the oven.  COULD NOT WAIT TO FINALLY TRY THIS!

Breakfast is served!

Light Banana Bread (Adjusted from Best Banana Bread Recipe)

1/2 cup applesauce

1/2 cup honey and 1/2 cup sugar

2 eggs beaten

4 bananas mushed with a fork

1.5 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla

a few dashes of cinnamon

butter and flour to grease pan


  1. Preheat oven to 350F.  Grease the loaf pan with butter, and flour it.
  2. Get a big mixing bowl.  Combine the applesauce, honey, and sugar.
  3. Stir in the two beaten eggs.
  4. Put the bananas in the mixing bowl and mash them down with a fork.  (It doesn’t need to be puree, just make sure they’re smashed.  Little chunks of bananas are perfect.)
  5. Stir in the flour, salt, baking soda, vanilla, and cinnamon.  Don’t go crazy mixing, just make sure it’s generally evenly mixed.
  6. Pour into the greased/floured loaf pan and bake at 55 minutes at 350F.
  7. Cover with foil when it comes out of the oven and refrigerate overnight.



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