Banana bread not only is delicious but can be very healthy too. My recipe below has no added sugar only the bananas add sweetness, even the applesauce I use is unsweetened.
My toddler absolutely loves this recipe and I serve it either for breakfast, as a snack or for dessert. The quantities below make two loaves using my 8″ by 4″ baking tin. It is perfect for freezing and can be taken out of the freezer and left either in the fridge or at room temperature to defrost, prefect for when you are out or for lunchboxes.
This is a great recipe for the whole family and can even be used for baby led weaning. I enjoy a slice with my afternoon tea and with no added sugar I don’t feel guilty having this as my afternoon treat!
Yield: 2 loaves
Prep Time: 15 mins
Cook Time: 40 mins
- 3-4 ripe bananas (approx 480g after removing the skin)
- 260g plain wholewheat flour
- 230g unsweetened applesauce
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Preheat the oven to 180C / 350F and grease the baking tin(s)
- In a large bowl mash the bananas, then add the eggs, applesauce and vanilla extract and beat well.
- In another bowl mix all the dry ingredients together.
- Add the dry ingredients to the bowl with the wet ingredients. Fold the dry ingredients in carefully and mix well.
- Split the mixture into half and pour into the greased tin(s).
- Bake for 40 minutes.
- Repeat again for the second loaf if you are using one baking tin only.
- Note Wholemeal (UK) is the same as Wholewheat (US) flour.
- You can freeze for up to two months, simply allow the banana bread to cool completely, slice and store in an airtight container in the freezer.
- To defrost either leave in the fridge or at room temperature for a couple of hours.
- You can also keep this in an airtight tin for up to 48 hours in the fridge.