Ingredients
Method
- Preheat the oven to 350°F.
- Whisk together the flour, baking soda, salt, and cinnamon in a large mixing bowl.
- Combine the brown sugar and applesauce until the mixture is smooth and fully incorporated.
- Add the eggs, vanilla, and bananas to the sugar mixture and stir thoroughly.
- Fold the wet ingredients into the dry ingredients until just moistened.
- Transfer the batter into a greased 9x5-inch loaf pan.
- Bake at 350°F for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition
Notes
Banana Ripeness: I recommend using bananas that are heavily spotted or even completely brown because they provide the best natural sweetness and moisture for this loaf.
Mixing Technique: I have learned that the secret to a tender crumb is folding the ingredients together until they are just barely combined, as overworking the batter can result in a dense and rubbery bread.
Flour Variations: I often swap out half of the all-purpose flour for white whole wheat flour when I want a boost of fiber without losing that soft, classic texture I love.
Storage Secrets: I find that this bread actually tastes even better the next day after the flavors have melded, so I always wrap it tightly in plastic wrap and leave it on the counter.
Freezer Friendly: I like to bake two loaves at once and freeze the second one by slicing it first, which allows me to grab a single piece and pop it straight into the toaster for a quick breakfast.
Serving Suggestion: I think a thick slice is best served warm with a small smear of salted butter or even a drizzle of honey to highlight the cinnamon notes.
Applesauce Choice: I always stick with unsweetened applesauce to keep the sugar levels in check, but if you only have sweetened on hand, I suggest reducing the brown sugar by a tablespoon or two.