Ingredients
Method
- Peel and slice the bananas.
- Peel, core, and dice the apples.
- Combine the fruit in a pot over medium-low heat, add 1/3 cup of water per serving, and include honey if desired. Stir the mixture, cover, and cook for 10 to 15 minutes, stirring occasionally.
- Mash the fruit with a fork or purée it using an immersion blender.
- Store the banana-applesauce in the refrigerator for up to one week and enjoy.
Notes
Apple Choice: Choosing the right apple makes a big difference, so I usually go with Fuji or Gala for their natural sweetness and soft texture.
Consistency Control: I have found that mashing with a fork gives a lovely chunky texture, while an immersion blender creates a velvety smooth purée that feels more like a treat.
Avoiding Scorch: Make sure to stir the pot every few minutes, because I noticed the natural sugars in the banana can stick to the bottom if the heat is even a tiny bit too high.
Sweetness Level: I always suggest tasting the mixture before adding honey, as very ripe bananas can be so sweet that you might not need the extra sugar at all.
Freezer Prep: I love freezing this in silicone ice cube trays for easy portioning, then I just pop a few out and let them thaw in the fridge overnight.
Serving Ideas: I personally enjoy this most when it is still slightly warm from the stove, perhaps with a sprinkle of toasted seeds on top for a bit of crunch.