This whole wheat applesauce banana bread pairs unsweetened applesauce with just a little butter, giving you a soft, moist loaf with plenty of banana flavor.
You only need two bowls and a fork, the batter mixes in minutes, and the loaf bakes in under an hour with a mildly spiced aroma.
Table of Contents
Why This Whole Wheat Applesauce Banana Bread Recipe Works
Applesauce adds moisture and mild sweetness, so the loaf needs less butter and sugar than a classic version. It keeps the crumb tender without making it greasy.
Half whole wheat flour adds a nutty depth and extra fiber, while the all purpose flour keeps the slices soft and light enough to enjoy plain.
A pinch of cinnamon warms the flavor without hiding the banana, and a short mix keeps the loaf from turning tough.
Ingredients for Whole Wheat Applesauce Banana Bread
- 3 very ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/3 cup sugar, white or brown
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 pinch cinnamon
Bananas. Use fruit with dark, heavily spotted peels, which mash easily and taste the sweetest. Frozen bananas that have been thawed and drained also work well in this loaf.
Applesauce. Pick unsweetened applesauce so you control the sugar, and stir it in until fully blended.
Butter. Melted butter adds flavor and richness. Coconut oil can replace it if you prefer.
Two flours. The mix of all purpose and whole wheat gives a soft crumb with a gentle whole grain taste.
Sugar. White sugar keeps the flavor light, while brown sugar adds a caramel note. Either one works.
How to Make Whole Wheat Applesauce Banana Bread
1. Heat the oven Heat the oven to 350 degrees F and grease a 9 by 5 loaf pan, or line it with parchment.
2. Mash the bananas Mash the bananas thoroughly in a large bowl until the mixture is mostly smooth.
3. Add the wet ingredients Stir in the applesauce, melted butter, sugar, egg, and vanilla until the batter looks glossy.
4. Whisk the dry ingredients In another bowl whisk both flours with the baking soda, salt, and cinnamon.
5. Mix just until combined Stir the dry mixture into the wet one until just combined and slightly lumpy, then pour the batter into the pan.
6. Bake and cool Bake for 50 to 60 minutes, until a toothpick comes out clean or with a few crumbs. Cool in the pan for 10 minutes, then use a wire rack.
How to Serve Whole Wheat Applesauce Banana Bread
Serve warm with butter or a little cream cheese. The loaf is lovely next to cinnamon roll pancakes at brunch, with a cold cookies and cream frappe, or after dinner with sheet pan apple crisp. For a savory side on a brunch table, add German potato pancakes.
How to Store and Reheat Whole Wheat Applesauce Banana Bread
Let the loaf cool completely, then wrap it in foil or plastic wrap. It keeps for 3 days on the counter and up to a week in the fridge, and slices freeze well for 2 to 3 months. Warm a thawed slice briefly in the toaster.
Tips and Variations for Whole Wheat Applesauce Banana Bread
Flag the allergens. This loaf contains egg, milk from the butter, and wheat, and any nut add ins are tree nuts.
Skip the raw batter. Do not taste the batter, because it contains raw egg.
Measure the flour. Spoon the flour into the cup and level it, since packed flour makes the loaf dry.
Go easy on mixing. Stop when the flour disappears, because extra stirring develops gluten and toughens the crumb.
Swap the fat. Coconut oil can replace the butter in the same amount. Choose refined coconut oil if you want to avoid any coconut taste in the finished slices.
Use the flours you have. All purpose flour can replace the whole wheat if that is what you have on hand.
Add extras. Fold in chopped nuts or chocolate chips if you like a little crunch or sweetness. Keep the amount modest, about half a cup, so the loaf still slices cleanly.
Check trusted guidance. For general advice on storing and reheating leftovers, see the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Whole Wheat Applesauce Banana Bread
Can I use sweetened applesauce in whole wheat applesauce banana bread?
You can, but cut the sugar slightly because sweetened applesauce adds more. Unsweetened gives you better control.
Why is my whole wheat applesauce banana bread dense?
Overmixing and packed flour are the usual causes. Fold gently, spoon and level the flour, and check that the baking soda is fresh.
Can I freeze whole wheat applesauce banana bread?
Yes. Wrap slices tightly and freeze for 2 to 3 months, then thaw at room temperature or warm in the toaster.
Can I use all whole wheat flour?
You can try, but the loaf will be denser and drier. The blend of two flours gives a softer slice.
What can I use instead of butter?
Melted coconut oil works in the same amount and adds a very light coconut flavor. Refined coconut oil keeps the flavor neutral if you prefer it that way.
Whole Wheat Applesauce Banana Bread
Equipment
- 9 by 5 loaf pan
- Large mixing bowl
- Fork
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 3 very ripe bananas mashed until smooth
- ½ cup unsweetened applesauce
- ⅓ cup granulated sugar or brown sugar
- ¼ cup unsalted butter melted and slightly cooled
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all purpose flour spooned and leveled
- ½ cup whole wheat flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 pinch cinnamon
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a loaf pan.
- Mix the batter. Blend the mashed bananas with the applesauce, butter, sugar, egg, and vanilla, then stir in the combined flours, baking soda, salt, and cinnamon.
- Fill. Pour the lumpy batter into the pan.
- Bake. Bake for 50 minutes, up to 60 if needed, until a toothpick comes out clean or with a few crumbs.
- Cool. Rest in the pan for 10 minutes before moving to a wire rack.
