Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9 x 5 inch loaf pan or line it with parchment paper.
- In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps remaining.
- Add the applesauce, melted coconut oil or butter, eggs, and vanilla bean paste to the bananas and stir until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and the optional monk fruit or stevia blend.
- Gradually add the dry ingredients to the wet ingredients in 2 to 3 additions, stirring gently just until no dry streaks remain. Do not overmix.
- Fold in the chopped walnuts or pecans if using.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with lots of brown spots for the best natural sweetness and moist texture.
- If the batter seems very thick, stir in 1 to 2 tablespoons of milk or extra applesauce to loosen it slightly.
- For a low carb and gluten-free loaf, use almond flour instead of whole wheat flour and avoid adding sweetened mix-ins.
- Store cooled banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
- To freeze, wrap individual slices and store in a freezer-safe bag for up to 3 months.
- If the batter seems very thick, stir in 1 to 2 tablespoons of milk or extra applesauce to loosen it slightly.
- For a low carb and gluten-free loaf, use almond flour instead of whole wheat flour and avoid adding sweetened mix-ins.
- Store cooled banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week.
- To freeze, wrap individual slices and store in a freezer-safe bag for up to 3 months.