I’m absolutely one of those people who believe that everything happens for a reason.
That tragedy is followed by opportunity and growth. That difficult times will eventually be followed by lovely moments. But I’m also the type of person who loves to plan, think ahead, or heck, just think about everything. My to-do lists are endless. My goals keep getting bigger.
But, I’ve also found that sometimes you have to live in the moment. Enjoy little moments with people who matter to you. Appreciate the messes, forget imperfections, and embrace the present. Still with me?
Remember last week when I told you about my vacation? Well it was the best! I went to the apple orchard, on long fall drives, baked apple crisp, coconut cookies, turkey meatballs, and more. We watched movies, drank wine, and laughed like nothing else mattered. In fact, we even went to the diner and ate pancakes at 2am on a Sunday. Sometimes you just need those moments; that little bit of time with someone special.
Other times you just need banana bread. That sweet aroma to fill your house and create a comforting atmosphere.
It’s obvious I’m in love with banana baked goods. Have you checked out my recipe index lately? It’s full of healthy banana breads.
There’s not much more to say about this. Well except that I think you’ll really love it. The bread is full of good for you ingredients and isn’t overly sweet.
My best advice? Use extra ripe bananas when making it! The riper the banana, the sweeter the bread.
Here’s a little more info on what’s in this delicious, hearty bread:
Whole wheat pastry flour: Keeps the bread moist and light. If you don’t have whole wheat pastry flour, you can use regular whole wheat or white whole wheat, but just know that the bread will be a little denser.
Oatmeal: Bring on those oats! They’re packed with fiber and flavor.
Unsweetened Applesauce: can you substitute applesauce for oil in banana bread? YES. This helps to naturally sweeten the bread, too. I love it!
Honey: I use honey because I love the flavor it brings to bread, but feel free to use maple syrup, agave, or even brown/coconut/maple sugar.
Almond Milk: I use unsweetened vanilla almond milk to keep the bread moist, but you can also use coconut or regular milk.
I love the hearty texture that this bread has and at 133 calories per slice (based on 12), it’s a great option to have with your breakfast or as a snack. If you’d like, you can fold 1/2 cup of toasted walnuts or pecans into the batter for some additional healthy fats to keep you full.
The bread is wonderful served warm but as with all banana breads, it’s better the next day as the sugars from the bananas release. Keep is wrapped tight and the bread should last 3 days!
Enjoy!
If you like this healthy banana bread recipe, you might also like:
Fluffy Whole Wheat Zucchini Banana Bread Pancakes
My Favorite Healthy Banana Bread
Grandma’s Whole Wheat Sunflower Honey Oatmeal Bread
Healthier Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting
Healthy Chai Banana Bread with Salted Cashew Butter Vanilla Glaze
Whole Wheat Oatmeal Applesauce Banana Bread {healthy + vegan-friendly}
Ingredients
- Cooking spray
- 1 heaping cup mashed banana
- 1/3 cup honey
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 egg
- 3/4 cup unsweetened vanilla almond milk (or skim, coconut, etc.)
- 1 1/2 cups whole wheat pastry flour
- 1 cup rolled oats
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Spray 9-inch loaf pan with nonstick organic cooking spray.
- In large bowl combine mashed banana, applesauce, honey, egg, almond milk and vanilla until well combined and creamy.
- In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don't overmix!).
- Pour into prepared loaf pan, sprinkle oats over top (if desired), and bake for 60-70 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.
- Remove from oven and place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread tightly wrapped to maintain moisture.
Recipe Notes
Use brown sugar, agave, or pure maple syrup instead of honey. Simply omit egg; the banana bread should still hold together just fine. However you can use a flax egg as well. To make gluten free:
Use an all-purpose gluten free flour instead of whole wheat; make sure you also use gluten free oats and that all other ingredients are gluten/alcohol free (such as vanilla).
Nutrition
159 comments
The fact that you got this baby so fluffy and puffy using whole wheat flour (and oats – neither are exactly lightweight) is awesome. And the applesauce and the honey, sooooo good, Monique! Pinned to my new banana bread board that I’m going to work on more this week 🙂
Applesauce is a life-saver when it comes to making healthy sweets! I think I would have to resist adding chocolate to this though!!
I would love to try this recipe but the only applesauce available to me is the sweetened type. What do I do? Is there a substitute for this? If not, what measurement do I now use?
You could try making the applesauce from scratch
Gorgeous banana bread!!
This banana bread looks amazing! I can’t wait to make it !! I love your recipes!
This would be wonderful for breakfast! Yum! Maybe with a little butter and a little jelly? mmm 🙂
I think we are long lost sisters because I would describe myself in the exact same way. I love planning but try to find the beauty in how things happen (probably for a reason). My dad always says “good news, bad news”- you might think something is good or bad when it happens but then it could be the opposite down the road. Consider this recipe pinned and on my list of “must makes”. I love a healthy banana bread recipe any day!
Is there a difference between whole wheat flour and whole wheat pastry flour?
Yes. There are hard and soft types of wheat. One (soft?) makes more gluten, which makes yeast bread work but you don’t want for quick breads. WW pastry flour is probably ground finer as well. With white flour you can typically get all purpose and also cake flour, which I assume is from a harder wheat, probably finer, and better for cakes.
This would go absolutely perfect with my coffee right now!!
As always, I am so impressed with your healthy, yet so perfectly textured, breads! The flavor combo and photos have me hook, line, and sinker. Pinned!
You’re killing me with the close up photos! I want it now!! Looks amazing and I love that it’s healthy too!
Any thoughts on converting this to muffins vs. loaf? Can’t find my loaf pan and and dying to make this tonight!
Totally — you can make them as muffins! I suggest baking them for 20 mins to start…
Yum! Made a “beegan” version yesterday (no egg or egg-substitute, but with honey) and just had some for breakfast with peanut butter – feel ready to start my day now. Thank you for this amazing recipe!
Can I omit the 1 cup rolled oats for diced dates?
No, that is apples and oranges. Except it’s a grain and a dense sweet fruit.
will it work without the egg??
With honey in the recipe. This is not vegan.
egg is clearly worst for vegan friendly ppl. Anyway, will try this recipe in the right vegan way 🙂
Could I use quick cooking oats?
I loved this so much I translated it into Portuguese and posted it on my blog. I have a link there to your blog.
Do you mind?
here it is if you want to take a look: http://garfolimpo.blogspot.pt/2013/12/receitas-que-vi-viu.html
karen, if you read the whole recipe you’ll find that it gives instructions for veganizing
I'm gonna try this during our snow storm tomorrow. I'm thinking of adding some flax seed though.
This didn't turn out for me. Almost raw on inside and overcooked on outside. Baked 75-80 minutes in glass loaf pan. I live in the valley in Oregon, so maybe I need to adjust time or temp?
This didn’t work for me either, the end result was slightly under cooked on the inside and slighty dry on the outside. I found it to be bland.
Unfortunately, I have to agree. I’ve made this twice (the first time a couple of years ago) and this is bland. It came out dry as well; I didn’t use a glass pan and only baked for 65 minutes. Most of the other AK healthful baking recipes are keepers…this one not so much for me. I tried to make this three stars and it only let me do five.
same. overdone on outside, underdone inside… but I am still eating it & wondering if it’s weird that I still kinda like it? should i not eat it being kinda mushy inside or is that just the banana….
Absolutely delish!! Did it in a bundt pan – 55-60 min at 325 deg (I had a dark non stick pan). Came out perfect!!.Wonder if the tube pan helped it bake more evenly?My little addition was 1/2 cup chopped medjol dates – 12 generous slices – calorie count was ideal and perfect for breakfast with yogurt – a keeper for me…thanks for posting
This recipe did not work for me, baked for 90 minutes at 350' and still raw inside
So sorry to hear that! May I ask what kind of pan you used? If it's still an issue you can reduce the almond milk to 1/2 cup! Hope this helps.
Hi Colette! It may indeed been the glass pan – they tend to get hotter on the outside when baking. Reduce the almond milk to 1/2 cup – hope this helps!
I made these into muffins! I tweaked the recipe a since I ran out of baking powder. I added 1/2 teaspoon extra baking soda, chia seeds, pecans and a handful of dark chocolate chips. Delicious!! Thank you.
I just read the recipe, it says vegan but it calls for 1 egg
Hi Maria! In the notes section of this recipe, you'll see that you can leave the egg out OR use a flax egg instead! 🙂 Hope this helps!
yes thank you
This recipe worked beautifully for me! Made these as cupcake/muffins. They cooked very quickly all the way through. Thank you!
An amazing recipe for banana bread!! It was delicious!
Thanks so much for posting this! I’m a novelist and working on a new book where I have two characters with extreme food issues. I’ve been trying out different elimination recipes to understand my characters more. So the vegan version of this recipe was perfect. It made me a very popular person with everyone who got a slice! Thank you!
This also didn't turn out for me. Cooked for 60 minutes in dark pan and it was raw in the middle.
I have just made it and i am waiting for it to cool now! I actually didn’t have apple sauce, but i have wanted to try some banana bread for so long now and i thought this recipe was perfect, so i made my own! A lot of the other banana bread recipes are filled with sugars and stuff, but i loved how this was all natural. Now i won’t feel too bad when i eat this later on 😀
I have a question; is it 133 calories for the whole bread or per slice? didn’t quite understand that…
(it was delicious btw!)
For just 1 slice – based on 12 slices.
It just came out of the oven. Smells heavenly!!!! It’s going to be part of my bradkfast in the morning. . .if I can wait that long!! LOL!!
This was delicious! We left out the egg, used brown sugar instead of honey, and baked for 60 minutes. It was perfect!
I just made this, and it is yummy. I subbed buttermilk for the almond milk, and it's nice an crusty on the outside and moist inside. Thanks!
Just made this and it turned out great! I added 2 TBS of Chia seeds for extra crunch. Reduced the honey and used Apple Butter I had previously made instead of Applesauce.
I wanted to use up some Apple Butter I made previously and so glad I tried it using this recipe! Fluffy and moist. I added Chia seeds for extra protein and crunch! This is a keeper
Hi, I love this recipe but how would I make it with oil or butter? ie which ingredients to omit? I don't mind the calories and actually love a buttery banana bread.
This is definitely a favorite for us halffullworld.blogspot.com 🙂 We replaced the oats with coconut favorites and turned out equally as amazing! Great recipe. We also tried adding chocolate chips and added another delicious bit of sweetness! Check out our blog for lifestyle posts as well as a shoutout to this recipe that is coming soon!
Excellent recipe! Have used it 3 times successfully & entire family loves it
Love it! Perfect first try. I like the flavor and texture the honey and apple sauce created
in this banana bread recipe.
I just made this delightful bread but added mini choco chips, it came out sooooooo moist and delicious. I also didn't have pastry flour so I did 3/4 cup all purpose and 3/4 cup whole wheat. This recipe is definitely a keep , I love that it's no butter/oil!
I can't stop eating it since it's still warm
I did the exact recipe, I did not like it. Too dense.
Very good! I used 1 cup kamut, 1/2 cup gluten free flour (various grains I mix together but no starches or corn) with a flax/chia meal egg & turned out wonderful. This is so easy, thank you for sharing!
This was very good, as was the banana oat bars. But those Nutella stuffed choc chip cookies were so good. It's my choc chip cookies recipe now. Thank you.
I love this recipe! Just made it. I did add some pumpkin seeds to it though. It would have been wonderful without. Also as your suggestions, I used pure maple syrup instead. I didn’t have honey.
This was AMAZING! I am try to eat healthier, feed my kids great food, and enjoy food in my life again. I made this for a health day bake sale and it is a stunner! Way to go!
I made this recipe as muffins this afternoon! I used homemade apple butter instead of applesauce but otherwise followed the recipe exactly. I baked them for 20 minutes as recommended in an earlier post. It made 12 regular and 1 large muffin. These are not sweet like most banana muffin recipes. My husband and I loved them and I'm sure my Grandson will love them too. My 17 year old son didn't hate them but didn't go back for seconds. I found the texture to be soft and moist and will definitely make them again. These will make a great grab and go breakfast. Thanks for sharing!
Mines in the oven at this very moment!! Smells so delicious yumm!!
All I have is quick oats and I just noticed it says rolled oats after I just picked up all I needed to today at the store . Please tell me this will work??
I have searched, literally, for years to find a healthy banana bread recipe that doesn't taste like cardboard. I cannot get enough of this recipe! I make a double batch at least once a month, usually adding an extra banana in for additional moisture. Thanks for sharing!
I really enjoyed this. Thank you. All I did was add about 1/3 cup sugar in addition to the honey and I used buttermilk instead of almond milk.
I just baked this today and it turned out great! Both of my kids seem to really like it. The recipe was very easy to follow. I used 2% milk and added more than one cup of bananas. I set the baking time for 60 minutes but the bread was ready in about 40 minutes.
OK this is a crazy question. What could I sub for bananas?
Hi Gregg. How about Pumpkin? You should increase the honey though to account for the loss in sugar.
replace with more applesauce or fat free greek yogurt
I made this recipe vegan by substituting the chicken’s egg with a flax egg, and the honey with 1/4 cup maple syrup. I used coconut milk and replaced 1/4 of the oats with unsweetened Fairtrade coconut flakes, and added 1/2 cup walnut pieces for texture. It turned out delicious! Thanks for the delicious and healthy recipe!
Made this today and it turned out well! I needed to make a few substitutions for lack of ingredients (buttermilk for almond milk, whole wheat flour for the ww pastry flour) and added a few chocolate chips. Happy to find a delicious alternative to banana bread with butter/oil and sugar. Thank you!
sounds so good and healthier. Can it be frozen?
Yep!
Unfortunately, not vegan friendly because of the egg 🙁 look great though!
Hi Shanti – I give tips on how to make it vegan! Just replace with flax egg.
OMG, I fell in love with this bread! I have been experimenting making baked goods more healthy and wholesome, and this one is DIVINE…thank you!! My only tweak was adding a handful of semi-sweet choc. chips, and the family devoured it!!
Hi might be a stupid question but is this american or english Cups? Sounds amazing btw 🙂
American 🙂
I made this tonight and it was delicious!! I added dried cherries, baked them for 20 minutes in muffin tins and they turned out perfect! Definitely will make again. Thanks!!
How long do you bake this if you use 3 mini loaf pans instead of one regular size one ?
Amazing! I used whole goat’s milk (that’s all I had), added in walnuts, and baked for probably about 40 minutes. Very moist, and absolutely delicious! Would love to try chia seeds or pumpkin seeds in there as well. Thank you!
I made these today and they were very good. I used whole wheat white flour(what was on hand)
and added blueberries. Will make again. Thanks
This turned out great! I made it with unsweetened soy milk instead of almond or coconut milk and added walnuts and flaxseed. I found that it only needed 45 mins to bake in a dark nonstick loaf pan. Definitely will make it again!
Yum!! I tested and reviewed this recipe at sweetgreens-blog.com.
I added about 3/4 cup of walnuts. Adds about 35-40 calories to each slice but a good source of energy.
Loved the texture of this! However, it was quite hard to cut through as it was quite crumbly…maybe grinding the oats into a course flour would be better?
I LOVE this bread! I’ve made it now four times! I use whole wheat flour (in specific Montana Whole Wheat flour). I also have used Lactose free milk. I bake it in glass bread pan, but only for 50 minutes. It comes out perfectly moist and makes a great coffee companion! Since I tend to have a sweet tooth, I add extra honey to it. Each time has been perfect! This is a favorite recipe of mine and THANK YOU Mona, for sharing these great healthy recipes! I eat this guilt free! Great alterative to regular banana bread recipe!
Hi Monique,
Could I use molasses instead of honey? Thanks. Love your recipes.
Ok I just used molasses instead of honey and OMG it came out so delicious! Also used whole wheat pastry flour instead of regular whole wheat flour and it made a huge difference, so much lighter and not as dense. Love this recipe. Thanks Monique!!!
What can I substitute for Applesauce?
Oil.
Thanks Monique. 🙂 . I live in India and making applesauce is cumbersome because sometimes the right ingredients are not so easily available in grocery stores.
The only ingredient for DIY applesauce is apples and a little water.
Made this yesterday! It’s only the second bread I’ve ever made (the first being but a few hours prior). Had some bananas in need of being used. Turned out fantastic! Delicious, moist, a hit in the apartment. Thanks so much for the recipe!
This is perfection! 🙂 Would white whole wheat flour be okay to use as a sub for the whole wheat pastry??
Whole wheat pastry flour is milled from soft white wheat, whereas regular whole wheat flour is milled from hard red wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods.
Hello! Question, I want to add some shredded zucchini to this recipe, would I need to modify the rest of the recipe at all?
I’d love to get feedback on that, too.
Didn’t work for me. A bit dry on the outside and not fully cooked on the inside. And the taste was a little bland too… A shame as I was really looking forward to eating it!
Sorry to hear that. What kind of loaf pan did you use and did you use whole wheat flour and follow the directions as written?
This recipe worked really well! We have a banana bread cult at work and today was my day to bring it. I’m not much of a cook so I followed the directions exactly except I added about 1/3 cup chopped walnuts. It came out of the oven looking just like your photos! I used a metal baking pan. The bread is delicious (yet healthy), a perfect combination of light and hearty. Thanks!
Love this recipe! I made a few modifications: 1 cup flour instead of 1.5 & 2 cups oats instead of 1.5 cups; soak the oats in the almond milk (soak as long as you want) then blend until smooth. Blend all other wet ingredients & then add oats/milk mixture; then dry ingredients. Next time, I will double the amount of apple sauce to make the muffins more moist. I added a cup of raisins and about 1/2 cup chia seeds. Walnuts would be a great addition too I think. Might try pumpkin seeds & craisins next time instead of raisins for something different. Yum!
Also, I made muffins, not the loaf
I just wanted to say thank you so much for posting this recipe. I’ve been using it for about 2 years and it’s now the standard recipe I use for banana bread/muffins and pumpkin muffins. Everyone loves it. The only thing I really change is adding 1/2 cup sugar and I don’t mix the oats in. I just sprinkle them on top. I also use 3/4 cup white flour and 3/4 wheat. It turns out moist and delicious each time and I love using the applesauce and honey/maple syrup.
I made some modifications based on what I had in the house. I used Coconut sugar, in place of honey, Steel cut oats in placed of rolled oats. I added blueberries and sprinkled more oats and cinnamon on top. It was cooked in 50 minutes and I think that may be because the moisture was absorbed by the oats.. Very flavorful I think adding raisins and craisins would be wonderful.
With all those substitutions, I’m happy the bread came out okay! 🙂 scrumptious.
I love, love, love this recipe. I replace one half cup of the whole wheat flour with ground flax and eat this nearly every day with my yogurt and fruit. Thanks for a great recipe, Monique!
Hi! Any suggestions on making these into muffins (or pouring into cupcake pans instead)? Would I have to decrease baking time? Thank you.
yes – decrease to 20 mins and check on them at the 20-minute mark! mine are always done around them but depending on your oven, they might need a little more.
Delicious! I’m eating it now and loving this recipe! Like all recipes, I can’t help myself from messing with it a bit. I had raw wheat germ in the refrigerator, so I added about 1/4 cup of that as well as some coconut sugar and I substituted maple syrup for the honey, all of which I happened to have in my kitchen. I baked it in a metal bread pan for 60 mins. Perfect! This will be my healthy go-to banana bread recipe! Thanks!!!
Thanks for posting the recipe. I substituted buttermilk for almond milk, and I left out the egg, and it turned out great. Very moist. I appreciated that the recipe used whole wheat flour.
Turned out very dense. Tried with substituting maple syrup for sugar.
Typo, I meant substituting maple syrup for honey. plan was to make a smash cake(using this recipe) for my 1 year old birth day party.
Hey Monique! I make a ton of your recipes and just finished with this one- had a slice for dessert and it was awesome!! Preparing for year 2 of veterinary school with 2 marathons left to run this year, so I’ve been making a ton of yours and FFF meals, portioning them out, and freezing them for the school year. You are such an inspiration (total #wellness goals). Thanks for all the recipes and blog posts!!
If your loaf is hard on the outside and soft in the middle. I used to have this problem until I bought a
oven thermometer, apparently when I set my older oven to 350 it would heat up to 400 or higher.
Also when the loaf is on the cooling rack I rest a piece of tin foil on top and it helps keep the crust
a little moist !
Oven thermometers are key, thanks for sharing your tip!
Made this last night (instead of my mom’s decadent (but not-so-heathy) recipe I grew up with). I must say, I am definitely enjoying it! and loving that I don’t feel guilty having a slice. I put some peanut butter on it and it’s great. I also noticed it keeps me full for a long time…just a single slice! Must be the oats, apple sauce, and whole wheat flour. Will be sharing this with friends… thank you!!!
Absolutely love this recipe!!! made it couple of times as xmas goodies 🙂
I cannot have whole wheat flour. Could I sub it out for oat flour or unbleached white?
This is a nice banana bread! I used oat and gf flours, plus some ground flax, coconut sugar instead of maple syrup, and added a grated apple. Yummy! Our 29 month old gives it a big thumbs up too:-)
I made this with plain whole wheat flour and organic whole milk and it turned out phenomenal!
I made this and it was AMAZING.
I used 3 bananas, and substituted coconut oil for applesauce and raw maple syrup for honey. I also added a tablespoon of chia seeds for extra bite 😀
This bread looks so delicious! I love honey as well but maple syrup definitely has my heart.
I remember when I discovered that applesauce can be used as a substitute for oil and I was so skeptical! Eventually I gave it a try and I’ve been using it ever since, in all kinds of baked goods.
It is! And yes – applesauce is magic in baking. Love it!
I made this yesterday, it was moist and absolutely delicious!!! I also added lots of oats on top and then sprinkled a cinnamon/sugar mix…heaven…it was crunchy on top and amazingly perfectly banana bread.I did sub the apple sauce for more bananas.
Perfect! That sounds amazing. Glad you enjoyed!
Excellent recipe. I also added 1/2 cup of chopped black walnuts. I also added a sprinkle of chocolate sea salt (sea salt blended with cocao powder) on the top after the top had set (about 15 minutes). This final add gives every few bites a nice salty surprise.
The loaf looks awesome when it is on the counter cooling and sliced ready to be eaten.
Oh, I baked this at the end of a 24 hour fast and then broke the fast by sitting down to a few slices of warm healthy banana walnut bread and a cup of dark roast coffee earlier this afternoon. Not a bad way to end a fast.
Sounds fabulous! I’ll have to make some chocolate sea salt. It sounds delicious. Glad you enjoyed!
this banana bread is amazing
Can I say, my family and I enjoy this recipe so much! I made 4 loaves of this yesterday and my kids, even my picky 2yr old daughter loves it! I made no changes to the bread recipe, but I did add a very small amount of glaze, made with confectioners sugar and fat free milk, to the top after baking and it is devine! I love how moist the bread is and how simple it was to make. I started my weight loss journey 1 yr ago and have been searching for healthier recipes of what i normally bake and came across many trial and error recipes but none compair to this! Thank you for sharing, it is delicious! I gave a loaf to my parents and individually wrapped and froze the rest for dessert nights.
Amazing! So happy you found this recipe and great idea with a little glaze on top – YUM. I hope your parents love it, too!
I loved the whole wheat banana bread! It was amazing! The first loaf was delicious. I doubled the recipe the same day and made two more. I let the oatmeal soak in the liquid for 5-10 minutes. I added chocolate chips and walnuts as suggested. That took it over there top. On the second batch (double recipe), It should have been 1 1/2 cups of milk. Instead, I only used 1 chi of milk, and for the remaining 1/2 cup of liquid I added 1/4 c of avocado oil and 1/4 of real maple syrup for a little added sweetness.. Delicious! Thank you!
Perfect! Glad those adjustments worked out well!
What does “1 chi of milk” mean? 1 cup?
I use this recipe all the time and it has always gotten rave reviews from friends, family, and coworkers so I wanted to leave a review. Thank you for this recipe! It’s my favorite! I also use the recipe to make pumpkin muffins.
Amazing! I’m so glad 🙂
This is so incredibly delicious. I made this with canned coconut milk, and instead of an egg I just threw in 1 Tbsp of flax into the batter. Added pecans on top. The bread is moist and perfect with some butter on a slice. I’m happy <3
I’m glad that worked out well! Delicious 🙂
I made this for my husband yesterday because he likes more traditional recipes for baked goods.I usually like recipes with chocolate. This is one of the best banana bread recipes I have made. I used oat flour because I have celiac disease so I can’t use wheat flour. It turned out great. The bananas, applesauce, honey and oats made the bread taste like caramel. I also added a few nuts because he likes it.
Perfect! So happy you both enjoyed!
I make this recipe constantly and figured it was time I left a review! This is my go to for banana bread — not too sweet and makes me feel like I’m being healthy even though I always add chocolate chips. It’s literally so versatile so if I’m out of something I can easily substitute. Hot tip: use cinnamon unsweetened applesauce.
So happy you love these! Chocolate chips are always a good idea 🙂
The bread turned out incredibly dense and chewy. We also thought it could use a bit more flavor (more spices?). I have had a similar issue with a couple of other similar recipes on your blog. Would adding another egg or more baking posder help resolve this? You’re often the first place I go when looking for certain recipes, and I would love for that to be the case with more baking, too!
This banana bread is amazing! Just what I was looking for- something sweet but healthier to use up my ripe bananas. I added a scoop of protein powder, and the bread is still very moist!
Perfect! Glad you enjoyed!
This bread was so good! It tastes especially amazing toasted. Great recipe and a perfect breakfast or snack!
Absolutely! Glad you enjoyed 🙂
Easy to make, so moist and perfectly sweet! I absolutely love that my toddlers loved it!
So happy to hear that!
I love to make this recipe whenever I have some very ripe bananas to use up before they go bad. I usually sub maple syrup or agave for honey so I can share with my 11 month old. It’s so moist and perfectly sweetened without adding sugar which makes it feel “guilt free.” I’ve also made it with plain Greek yogurt instead of applesauce once whenever I didn’t realize I was out, and it turned out great as well!
So happy to hear that you’re enjoying this one, Allison! Great sub ideas, too 🙂
II make this loaf all the time so good, if I wanted to make the muffins do you know how long to bake?
Delicious! I didn’t have whole wheat pastry flour on hand so used 3/4 cup whole wheat flour and 3/4 cup all purpose flour. used sugar free maple syrup instead of honey, used 1/2 cup rolled oats and 1/2 cup desiccated coconut. also threw in a handful of cacao nibs. sprinkled some flaxseed meal over the top and a little cinnamon and baked for 85 minutes… a lovely healthy recipe.. thankyou!
Yay! I am so glad the whole wheat flour worked great for you. happy you are enjoying this recipe. thank you for sharing, I really appreciate it!
hi Monique.. I have a query… I live in Australia and ive come across many of your recipes calling for whole wheat pastry flour but I don’t seem to be able to buy it at the supermarket. For this recipe ive been using 3/4 cup all purpose white plain flour and 3/4 cup sprouted wholewheat flour. Is this ok? I came across a flour at the supermarket the other day called biscuit pastry and cake flour made from wheat flour.. is this the whole wheat pastry flour you’re referring to?? im really confused and just want to clarify before I start making any more recipes that call for whole wheat pastry flour.. ( I must sound like a lunatic!)
Hi Vanessa! Great question. I’m not 100% sure what the biscuit pastry and cake flour has in it (i.e. what mix of flours, how much of each, etc.) so I’d recommend sticking with your mix of white flour and whole wheat flour! That combination should work just as well in place of whole wheat pastry flour 🙂 I hope that helps!
Turned out very well. I like recipes that don’t use oil. I made this into 15 muffins and they baked about 25 minutes. I added half cup of unsweetened applesauce since my two bananas were not a heaping cup and it seemed to work fine. I also used swerve sugar replacement instead of honey. We really like this recipe and would make again. Will freeze muffins for snacks. I do better with portion control! Flavor perfect. Sweet enough and not too sweet.
YUM! I am happy to hear that you found this recipe and it turned out great for you, Frances. Thank you so much for your review, I appreciate it! 🙂❤️