Easy Banana Nut Bread
Applesauce is such an easy alternative to use when you’re looking to lighten up a recipe. It’s often used to replace oil in baking. It’s just as yummy but cuts back on fat and calories (with no added sugar)! And as a bonus, the almond ﬂour makes this recipe gluten-free!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
- Category: Breakfast
- 2 ripe bananas
- 3 large eggs, room temperature
- 1/2 cup applesauce
- 2 tablespoons vegetable or canola oil
- 2 1/4 cups almond flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F. Coat a 9×5-inch loaf pan with cooking spray. Line the bottom of the pan with parchment paper and coat with cooking spray again.
- Mash the bananas and place into a 2-cup liquid measuring cup.
- Add the eggs, applesauce, and vegetable oil to the bananas. Stir to blend. Add enough water to ﬁll the measuring cup of wet ingredients to 2 cups.
- In a medium bowl, combine the ﬂour, baking powder, cinnamon, and salt.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not over-mix.
- Stir in the pecans and vanilla.
- Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes until golden.
- Place the bread, in the pan, on a wire rack to cool for 15 minutes.
- Run a knife or ﬂat metal spatula around the pan. Carefully turn the bread out of the pan onto the rack to cool further. Slice and serve.