This vegan banana bread made with applesauce is a delicious and soft quick bread recipe you’ll want to make over and over. While lighter in color, it’s tender, moist and just as great cold as it is fresh from the oven!
Eggless banana bread with applesauce
Having a recipe on hand that is egg free and that doesn’t require butter means that I can whip up a hot loaf of banana bread whenever I want and without a trip to the store.
This moist banana bread with applesauce is so delicious that it’s easy to forget it’s vegan. Which is perfect for sharing with friends and family without hearing complaints.
Easy vegan banana bread ingredients
- All purpose flour
- Applesauce
- Vegan milk
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Vanilla extract
- Mashed Bananas
What you’ll need to make this vegan banana bread recipe
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Tips for making vegan banana bread with applesauce
Don’t over-mix the batter, too much overmixing can result in a more “gummy” texture. Just mix enough to combine everything and you should be good.
Let the bread rest in the pan for 10 minutes after it finishes cooking, this gives it a chance to finish baking and set up. After that, you can remove it to the wire rack for cooling. Leaving it in the pan may result in an overcooked bread.
FAQ’s About Banana Bread with Applesauce
Absolutely! Frozen bananas work great in this recipe! Just make sure to have them thaw completely before using. Also, you’ll notice that your frozen bananas will be sitting in several inches of liquid/juice- use it too! Just toss the bananas and the juice into the recipe and follow along as directed and you’ll be good!
While you could- you probably won’t want to. Green bananas have a harder crunch and less sweet flavor to them. Ripe bananas are yellow and spotted, or even mostly black. Those are the ones so soft and sweet that they can make banana bread taste amazing.
Absolutely! I personally think 1 tsp of cinnamon or a handful of chopped walnuts would be incredible with this loaf. Even some dairy free chocolate chips would be great!
You can use any kind that you prefer. Personally, I like the unsweetened and unflavored applesauce when I bake because I like to taste what I’m making and because keeping that applesauce on hand means that I can have more versatility with my cooking.
Homemade banana bread lasts about 3-5 days depending on how it’s kept but it always tastes better when fresher. Keep your banana bread stored at room temperature in an airtight container.
How to make banana bread with applesauce
Preheat your oven to 350 degrees F. Grease and lightly flour your bread pan and then set it aside.
In a mixing bowl, mash your bananas.
Add in the applesauce, vanilla, and mix together.
Add in the flour, salt, baking powder, and baking soda. Mix well to combine.
Pour batter into the prepared baking pan and bake for 50 min-1 hour or until a toothpick can be inserted into the center and comes out clean.
Let the bread cool for 10 minutes in the pan before removing and transferring to a wire cooling rack.
Slice and serve as desired.
Other tasty vegan-friendly recipes to try
- Vegan 6 Layer Rainbow Cake
- How to Roast Frozen Green Beans
- Vegan Mug Brownie
- Instant Pot Zucchini
- Microwave Yellow Squash
- Oven Roasted Broccolini
Vegan Banana Bread with Applesauce
Ingredients
- 3 large ripe bananas (about 1 1/2-1 3/4 cups mashed)
- 1/3 cup applesauce
- 1/4 cup vegan milk of choice
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup granulated sugar
Instructions
- Preheat your oven to 350 degrees F and then grease and lightly flour your loaf pan. Set it aside.
- In a large mixing bowl, mash your bananas.
- Add in the applesauce, vegan milk, and vanilla.
- Add in the flour, salt, baking powder and baking soda. Mix well (but don't overmix! It's okay if the batter is slightly lumpy).
- Pour the bread batter into the prepared loaf pan and then bake for 50 min-1 hour or until a toothpick can be inserted into the center and come out clean.
- Let bread rest for 10 minutes in the pan before removing it and transferring the loaf to a wire cooling rack.
Notes
Nutrition
i made this today and it was fantastic! i added a splash of soy milk because my mixture was a bit dry, but otherwise delicious!
I’m so glad you liked it! Thanks for sharing!